Thai Coconut Soup, also known as Tom Kha Gai, is a delicious and aromatic soup that’s popular in Thai cuisine. Here’s a basic recipe to get you started:

Ingredients:

• 2 cups chicken broth
• 1 can (14 oz) coconut milk
• 1-2 boneless, skinless chicken breasts, thinly sliced
• 1-2 stalks lemongrass, cut into 2-inch pieces and lightly smashed
• 3-4 slices galangal or ginger
• 2-3 kaffir lime leaves, torn into pieces (optional)
• 1-2 red chilies, sliced (adjust to taste)
• 1 small onion, thinly sliced
• 1-2 cups mushrooms (straw mushrooms or button mushrooms work well)
• 2-3 tablespoons fish sauce
• 1-2 tablespoons lime juice
• 1-2 teaspoons sugar
• Fresh cilantro leaves for garnish
• Salt, to taste

Instructions:

1. Prepare the broth: In a pot, bring the chicken broth to a gentle simmer over medium heat. Add lemongrass, galangal or ginger, kaffir lime leaves (if using), and sliced chilies. Simmer for about 5-10 minutes to infuse the flavors.
2. Add chicken and vegetables: Add chicken slices and sliced onion to the pot. Cook until the chicken is cooked through, about 5-7 minutes. Add mushrooms and cook for another 2-3 minutes until mushrooms are tender.
3. Add coconut milk: Pour in the coconut milk and stir well. Bring the soup back to a gentle simmer.
4. Season the soup: Season with fish sauce, lime juice, and sugar. Adjust the seasoning to your taste preferences. Add salt if needed.
5. Serve: Remove the lemongrass, galangal or ginger slices, and kaffir lime leaves before serving. Ladle the soup into bowls and garnish with fresh cilantro leaves.

Enjoy your homemade Thai Coconut Soup! Adjust the spiciness and sourness levels by varying the amount of chilies and lime juice according to your taste.