Tom Kha Kai (Thai Chicken Coconut Soup)

Ingredients:

• 600 grams chicken thighs (boneless, cut into cubes)
• 300 grams straw mushrooms - Hét Fang (เห็ดฟาง)
  (Volvariella volvacea, also known as straw mushrooms. It is a firm mushroom with a light earthy taste, often used in Thai soups like Tom Yam Koong).
• 70 grams galangal - Kha (ข่า)
• 70 grams lemongrass
• 70 grams shallots
• 30 grams fresh red chilies - Prik Jinda (พริกจินดาแดง) or Phrik khi nu (พริกขี้หนู)
  (The Prik Jinda chilies are moderately spicy, making them ideal for many dishes without being overly intense).
• 5 grams kaffir lime leaves - Bai makrut (ใบมะกรูด)
• 10 grams Thai coriander - Phak chi (ผักชี)
• 10 grams long coriander - Phak chi farang (ผักชีฝรั่ง)
  (Also known as culantro or Mexican coriander - Eryngium foetidum)
• 15 grams dried chilies
• 600 grams coconut cream (thick)
• 900 grams water
• 1 and a half tablespoons tamarind paste
• 1 and a half tablespoons lime juice
• 1 and a half tablespoons palm sugar
• 7 tablespoons fish sauce

Preparing the Ingredients:

1. Clean and cut the mushrooms in half.
2. Slice the galangal into thin rounds.
3. Lightly crush the shallots with a knife to release their flavor.
4. Slice the Prik Jinda chilies diagonally and the lemongrass into rounds.
5. Tear the kaffir lime leaves, removing the central stem.
6. Roughly chop the Thai coriander and long coriander.
7. Squeeze the lime juice and set aside all these prepared ingredients.

Preparing the Chicken and Dried Chilies:

1. Cut the chicken into cubes.
2. Heat a small amount of oil in a pan and fry the dried chilies until fragrant. Once done, remove and set them aside.

Cooking the Soup:

1. In a large pot, pour in the water and bring it to a boil.
2. Add the tamarind paste, followed by the lemongrass, galangal, shallots, and kaffir lime leaves. Bring the mixture back to a boil.

Adding the Chicken and Mushrooms:

1. When the water is boiling, add the chicken and cook over medium heat for about 10 minutes.
2. Skim off any foam that rises to the surface.
3. Once the chicken is cooked, add the mushrooms and increase the heat to bring the soup to a boil again. Stir gently.

Adding Coconut Cream and Seasoning:

1. When the mixture starts to boil, pour in the coconut cream and mix well.
2. Season with palm sugar and fish sauce.
3. Stir well and let it simmer for 2 to 3 minutes.

Final Taste Adjustment:

1. Once the palm sugar has dissolved, taste the soup and adjust the seasoning if needed.
2. After simmering for 2-3 minutes, add a bit more coconut cream, kaffir lime leaves, Prik Jinda red chilies, fried chilies, Thai coriander, and long coriander.

Finishing and Serving:

1. Turn off the heat and add lime juice for a touch of acidity.
2. Mix well and serve hot.

Tips for a Smooth and Non-Separating Coconut Cream:

• Add the coconut cream after the chicken and mushrooms have been cooked to prevent it from separating.
• Use high-quality coconut cream for a rich and creamy texture.

This Tom Kha Kai soup is creamy, mildly spicy, and tangy, making it a perfect dish for chilly nights or when you're craving a flavorful and aromatic Thai delicacy.