1Stalk LemongrassCut into 1 inch pieces and pounded with back of knife to release aroma
6Kaffir Lime LeavesRolled together and pounded with back of knife to release aroma
1Galangal4-5 Large slices, this is call 'Kha' in Thai and is necessary for this soup. You can find it at most Asian markets.
Thai birds eye chili'sI just added one here for the soup stock, but added sliced Thai Chili's on the side
1lbChicken Breast or ThighsThinly sliced
1Package of fresh or canned straw mushrooms
1TbspThai Chili OilNot necessary, but will give the soup more color and some spice.
1TbspFish SauceHave more on hand, taste soup after and add more if needed
13.5ozCan Coconut MilkFull Fat
LimesSqueeze anywhere from a half to 1 lime per a serving. But don't squeeze while the soup is cooking.
1/2CupChopped CilantroFor Garnish
Add water, lemongrass, lime leaves, galangal, and chili's and bring to boil. Simmer for about 5 minutes to allow aromatics to season the water.
With the water still simmering add chicken and allow to cook for a few minutes.
Add mushrooms, and fish sauce. If you want to add chili paste then you can add it now.
Lower heat to a low simmer and add coconut milk, stir slowly, taste and add additional fish sauce if needed.
Turn off heat. Depending on how big your serving bowl is, squeeze anywhere from half to one whole lime in each bowl. Add extra sliced chili's for more spice and pour soup in bowl. Thai's enjoy Tom Kha as a meal with rice, or you could boil some rice noodles and have it as a noodle soup. Top with chopped cilantro.