Tom Kha Gai

I’m not usually one for eating soup in the summertime, but the brightness and comfortingly fresh flavors of this Thai soup are especially wonderful during the hot summer months with fresh summer tomato in the broth. It’s a creamy soup with a coconut milk base and the deep flavors of galangal, kaffir lime leaf, lemongrass, mushrooms, tomato, and chicken. You can find fresh kaffir lime leaves and galangal at many Asian markets; or look for dried leaves online—they pack the same amount of flavor. • serves 6

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• 4 cups full-fat coconut milk
• 2 cups chicken stock
• 2 cups water
• 1 medium yellow onion, thickly sliced
• ⅓ cup dried sliced galangal root
• 1 stalk lemongrass, cut into 1-inch pieces
• 1 pound boneless skinless chicken breasts, cut into ½-inch-thick slices
• 3 ounces sliced cremini or shiitake mushrooms
• 1 large tomato, cut into eighths
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons palm or coconut sugar
• ½ teaspoon ground coriander
• 3 tablespoons freshly squeezed lime juice
• 4 kaffir lime leaves
• 4 green onions, sliced
• Kosher salt to taste

In a large pot, bring the coconut milk, stock, and water to a boil over medium-high heat. Add the onion, galangal, and lemongrass and reduce the heat to medium low. Simmer until the soup becomes very fragrant and the onion has softened slightly, about 5 minutes.

Stir in the chicken, mushrooms, and tomato and simmer until the chicken is cooked through, about 5 minutes. Add the fish sauce, soy sauce, sugar, and coriander and stir until combined. Remove from the heat and stir in the lime juice, kaffir lime leaves, and green onions. Allow the soup to rest for 5 minutes. Add salt to taste as needed and serve immediately.