Preparation:

Step 1: Prepare Aromatics

Begin by preparing the base aromatics. Smash the lemongrass stalks using the back of a knife to release their oils, slice the galangal into thin rounds, and tear the kaffir lime leaves. These ingredients will provide the essential flavors for your broth.

Step 2: Simmer the Broth

In a large pot, bring the coconut milk and chicken broth to a gentle simmer over medium heat. Add the prepared lemongrass, galangal, and kaffir lime leaves. Let these aromatics infuse the broth for about 5-10 minutes, allowing their flavors to develop fully.

Step 3: Add Protein and Vegetables

Once the broth is fragrant, add the sliced chicken breast (or tofu for a vegetarian option) and mushrooms. Stir gently to ensure that the chicken cooks evenly. Simmer the soup for another 5-7 minutes, or until the chicken is fully cooked and tender.

Step 4: Season the Soup

Season the soup with fish sauce (or soy sauce for a vegetarian version), lime juice, and sugar. The key to a good Tom Kha is balancing these flavors — the soup should be slightly sweet, sour, salty, and have a hint of spice. Adjust the seasoning to your taste preference. Add the crushed bird’s eye chilies for heat, remembering that a little goes a long way.

Step 5: Final Touches and Serving

Once the soup is well-seasoned, remove the pot from heat. Discard the lemongrass stalks, galangal, and lime leaves, as they’ve done their job of flavoring the broth. Garnish the soup with fresh cilantro and a drizzle of Thai chili oil for extra spiciness, if desired. Serve hot and enjoy!