|Prep time 10 mins||Cook time 20 mins||Total time 30 mins|
Tom kha means galangal.
Gai is chicken.
In freezer bags
- 1 chicken breast sliced thin
- 1 cup of galangal
- 3 stalks of lemongrass
- 6 kaffir lime leaves
- 200 g Asian mushrooms (oyster, shitake, straw*)
Add to instant pot
- 500 ml bone broth
- 500 ml water
Manual 12 min. Sealing. High. Natural release.
Strain then add
- 2 cans coconut milk
- 3 Tbsp Fish sauce
- 4 Tbsp of lime juice
Garnish – directly into dinner bowls
- 2 tomatoes
- 1 big or 2 small white onion(s)
- Brown sugar (1/2 tsp in Cami & Nichole’s bowl)
- 5 – 10 Thai chilies (1 in Rob’s bowl)
fish sauce — Start with half the quantity of fish sauce and add more until it’s salty enough for you.
brown sugar — Add a dash until you have a good balance of salty and sweet.
lime juice — next, until it’s sour enough for your tastes.
Thai chilis (or Nam Prik Pao paste, though not traditional) until you have the right amount of spice. You can always add more of any component at the end.