Thai Galangal Soup with Chicken (Tom Kha Gai)

Boil the chicken in 750 ml of water, skimming off the foam. Add salt. Celery can be added to taste.

While the chicken is boiling (about 20 minutes), slice the galangal thinly, pound the lemon sorghum, and chop the mushrooms.

Set aside the cooked chicken, separate the meat from the bones, and break it into small pieces.

Add mushrooms, lemon sorghum, galangal, and eggplants to the broth. You can also finely chop any hard vegetables you have on hand. Boil for 10 minutes.

Add coconut milk, return the chicken to the soup, bring to a boil, and cook for 5 minutes.

Add broken torn kaffir lime leaves, squeeze lime juice, add sugar and fish sauce, adjusting the amount for a balanced taste.

Let it cool, remove the lemon sorghum and lime leaves (then return to the soup if you don't eat it all at once), pour into bowls, and add plenty of chopped cilantro.