Name: Tom kha gai
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb Boneless chicken thighs; 27 oz Coconut milk; 16 oz Chicken broth; 8 oz White mushrooms; 2 stalks Lemongrass; 2 inches Galangal; 6 Makrut lime leaves; 3 Thai bird chilies; 3 Limes; 1 bunch Fresh cilantro; 3 tbsp Fish sauce; 2 tsp Sugar

Tom kha gai

Chicken and mushrooms in a creamy coconut soup, bright with lime and lemongrass.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

1 lb Boneless chicken thighs(or chicken breast)
27 oz Coconut milk(two 13.5 oz cans, full fat)
16 oz Chicken broth
8 oz White mushrooms(or oyster mushrooms)
2 stalks Lemongrass(Asian market produce, sometimes Walmart produce. Swap: 1 tbsp lemongrass paste in a tube from the herb section)
2 inches Galangal(Asian market produce or freezer. Swap: fresh ginger, which is sharper but works)
6 Makrut lime leaves(Asian market produce or freezer; or the zest of 1 lime)
3 Thai bird chilies(or 1 serrano)
3 Limes
1 bunch Fresh cilantro
3 tbsp Fish sauce(Walmart Asian foods aisle, or an Asian market. Swap: soy sauce plus extra lime)
2 tsp Sugar· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 35 minutes

Trim the lemongrass, bash it with the back of a knife and cut it into 2-inch pieces. Slice the galangal into thin coins. Tear the lime leaves. Lightly smash the chilies. These are for flavor and are not eaten.
Put the broth and one can of coconut milk in a pot with the lemongrass, galangal and lime leaves. Bring to a gentle simmer over medium heat and cook 10 minutes.
Slice the chicken thinly and quarter the mushrooms. Add them to the pot with the second can of coconut milk and simmer gently for 8 to 10 minutes until the chicken is cooked. Do not let it boil hard or the coconut milk can split.
Turn off the heat. Stir in the fish sauce, sugar, the juice of 2 limes and the chilies.
Taste. It should be salty, sour and a little sweet all at once. Adjust with more fish sauce or lime.
Ladle into bowls, top with cilantro, and serve with lime wedges and rice on the side if you like. Tell people to eat around the lemongrass and galangal.

Amounts are on the list above — they change with the number of people; the steps do not.