Wash and pat dry the diced chicken
With the blunt side of your knife, beat the lemon grass stalks to bruise them. Chop the ends off and cut them in inch long pieces
In a large pot, add the chopped ginger, lemon grass stalks, kaffir lime leaves and chilis
Add the chicken stock and over medium-high flame set it to boil
Keep your veggies ready in the meanwhile
Once the stock starts simmering (in 15-20 minutes) and turns fragrant, add the chicken and let it poach in this fragrant broth
Discard the lime leaves and the lemon grass stalks. You may also discard the ginger, but I am going to keep it in here
In another 15 minutes, add the vegetables in the bubbling broth and dial down the flame to a medium-low
Add the coconut milk and stir gently
Add the salt, sugar, soy sauce, lemon juice and pepper. Mix gently
Let this simmer for another 15 minutes
Check if the chicken and vegetables are cooked (by now it should be). Turn the flame off, garnish with chilli oil and fresh coriander leaves
Serve the Tom kha gai - Thai coconut chicken soup hot as is or with steamed jasmine rice. Enjoy!
