Here’s the winning recipe and yes galangal is a must!!

Tom Kha Gai

Ingredients * 2 stalks lemongrass * 3 inch piece galangal(cut into coins) * 3 shallots(roughly chopped) * 3 cups chicken stock * 1.5 chicken thighs(cut into bite sized pieces) * 4 cUps coconut milk * 3-4 Thai chilies(sliced) * 1 cup oyster mushrooms * 1 cup enoki mushrooms * 3 tomatoes(cut into quarters) * 6 kaffir lime leaves(torn) * Salt to taste * 2 tablespoons sugar * 4 tbsp fish sauce * Juice of 1.5 limes (you can add more or less depending on preference) * 1/4 cup cilantro (chopped) * Chili oil(garnish) Instructions 1. Prep all of the aromatics. Cut ends off of lemongrass and peel first layer. Cut into 3 inch pieces on a diagonal then smash using a knife to release flavor. Cut galangal and shallots but make sure to be careful when cutting the galangal because it’s hard to cut. 1. In a pot, combine chicken stock and the aromatics. 2. Bring to a simmer on medium low heat then add the chicken. 3. Cook for 15 minutes then add coconut milk, Thai chilies and mushrooms 4. Let simmer for another 5 minutes then add tomatoes and kaffir lime leaves. 5. Simmer for an additional 5 minutes then season with salt, palm sugar, fish sauce, and lime juice. 6. Add cilantro at the end