Slow down and craft a steaming bowl of Tom Kha Gai and savor every spoonful. Cassie Yeung uses Pacific Foods Organic Chicken Bone Broth as the soup's rich, flavorful base and layers in vibrant, fresh flavors from the additions of lemongrass, galangal, makrut lime leaves and bird's eye chilies. Recipe created for Pacific by Cassie Yeung.
In a small bowl, season the chicken thighs with 1 teaspoon of fish sauce, mix well, and set to the side.
In a medium pot, bring the chicken broth and coconut milk to a boil over medium heat. Bruise the whites of the lemongrass with a mallet or back of a knife and add to the broth. Stir in the galangal, lime leaves, chilies, and palm sugar and gently boil, stirring occasionally, until the palm sugar has dissolved. 1 to 2 minutes.
Add the chicken and reduce the heat to medium-low so the soup simmers. Cook, uncovered, until the chicken is tender and cooked though, about 15 minutes.
Stir in the remaining 3 teaspoons fish sauce as well as the oyster and enoki mushrooms. Simmer until the mushrooms are tender, about 2 minutes. Remove from the heat and stir in the lime juice. Divide the soup among bowls and garnish with cilantro leaves.