Tom Kha Gai (Thai Coconut Chicken Soup)

1 lb. boneless, skinless chicken thighs
2 c. chicken broth
2-3 cups coconut milk
10 slices of fresh galangal (similar to ginger)
4 stalks lemongrass, smashed and cut into 2" lengths
6 green Thai chiles, cut in half crosswise
8 kaffir lime leaves
1/2 tsp of sugar (omit if you want to)
1/2 c. drained canned straw mushrooms
1/2 c. sliced bamboo shoot
3 T. fish sauce
1/4c. fresh lime juice, or to taste
1/4 c. cilantro
2 c. cooked jasmine rice

In a large pan, combine chicken, stock, coconut milk, sugar, galangal, lemongrass, chiles, and lime leaves. Bring to a boil over high heat, then reduce and simmer for 20 min. *Strain soup and place back in sauce pan. Add mushrooms and bamboo shoots, stir well. Raise heat to high and bring to boil. Add fish sauce, lime juice and then taste to adjust seasoning. Ladle into bowls filled with jasmine rice and garnish with cilantro.

*the galangal lemongrass and lime leaves are meant for flavoring and are too tough to eat, so you can just strain the soup. However, you can skip this step and just leave it in if you like.