Tom Kha Gai (Thai Chicken Soup with Coconut and Galangal) Recipe

Ingredients (13)

• 1 cup (240 ml) homemade or store-bought chicken stock (see note)
• 1 (4-inch) piece fresh galangal (50 g), peeled
• 2 2/3 cups (620 ml) homemade or store-bought chicken stock (see note)
• 1 (4-inch) piece fresh galangal (50 g), peeled and thinly sliced
• 3 stalks lemongrass, bottom 7 inches only, outer leaves discarded, tender core cut on a bias into 2-inch lengths (about 120 g)
• 2 medium shallots (40 g), peeled and roughly smashed in a mortar and pestle
• 1/4 cup (60 ml) fish sauce, divided
• 1020 g boneless skinless chicken thighs
• 10 fresh or frozen makrut lime leaves (4 g), middle ribs removed
• 5 to 9 fresh Thai red chiles (5 to 9 g total), stemmed and lightly smashed
• 1 cup (240 ml) full-fat coconut cream, such as Aroy-D (see note)
• 1/4 cup (60 ml) fresh lime juice from 2 limes
• Cilantro leaves, for garnishing