Tom Kha Gai (Thai Coconut Galangal Chicken Soup with Lime)

Slice 30 g galangal thinly, as you would ginger.

Press the firm parts of 2 lemongrass stalks to release their aroma, then lightly tear 5 kaffir lime leaves so they infuse the coconut milk more evenly.

Pour 400 ml coconut milk into a pot and warm it over medium-low heat.

When small bubbles appear around the edge, add the prepared galangal, lemongrass, and kaffir lime leaves without letting the milk boil hard.

Lower the heat and simmer gently for 6 to 8 minutes.

Keep only small bubbles moving through the coconut milk, because a hard boil can make the broth separate and can flatten the herbal fragrance.

Add 300 g chicken in bite-size pieces and stir once so the pieces do not stick together.

Cook over low heat for 7 to 9 minutes, until the chicken turns opaque and is cooked through.

Stir in 2 tablespoons fish sauce and simmer for 1 more minute so the salty umami spreads through the broth.

Taste the soup, and if it feels thin, reduce it briefly rather than adding unrelated seasonings.

Turn off the heat and stir in 2 tablespoons lime juice so the acidity stays fresh.

Remove the firm aromatics before eating if desired, then serve the soup hot while the coconut broth is still fragrant.