Tom Kha Gai (Thai Chicken Soup with Coconut and Galangal) Recipe

For the Galangal Stock: In a granite mortar and pestle, add galangal and pound until a coarse paste forms, about 30 seconds. Set aside. Serious Eats / Vicky Wasik In a 2-quart saucepan, bring chicken stock to a simmer over medium heat, then remove from heat. Pour one-third of the warmed chicken stock over galangal in mortar, then with the pestle, press on galangal to extract its flavor into the stock, about 1 minute. Repeat process with remaining chicken stock, pressing on galangal each time to continue to express its flavor, then set aside to let the galangal infuse the stock. Vicky Wasik For the Soup: Meanwhile, in the now-empty saucepan, add chicken stock, galangal, lemongrass, shallots, and 1 tablespoon fish sauce, and bring to a boil over high heat. Add chicken, return to a boil, then lower heat to maintain a simmer. Cover and cook until chicken is tender and cooked through, about 20 minutes. Serious Eats / Vicky Wasik Pour galangal stock through a fine-mesh strainer into saucepan, pressing on solids to extract as much liquid as possible before discarding the fiber. Stir in makrut lime leaves, fresh chiles, and coconut cream then remove from heat. Stir in lime juice and remaining fish sauce. Serious Eats / Vicky Wasik To serve, divide between warmed soup bowls and garnish with cilantro. Serious Eats / Vicky Wasik