Tom Kha Teacups

Name: Tom Kha Teacups
Ingredients: 4 cups good chicken broth, preferably homemade; 2 pieces lemongrass stalks, very roughly chopped, white and tender green parts only; 1 piece galangal (or ginger), 2 inches in size, very roughly chopped; 1 ounce shrimp shells (optional, but highly recommended); 1/2 cup coconut milk; 1/4 cup fish sauce; 1 tablespoon palm sugar simple syrup; 8 kaffir lime leaves; 1/4 cup cilantro leaves, roughly chopped and packed; 2 thai chiles, stems removed, roughly chopped

10 ingredients

3 steps

Ingredients

4 cups good chicken broth, preferably homemade
2 pieces lemongrass stalks, very roughly chopped, white and tender green parts only
1 piece galangal (or ginger), 2 inches in size, very roughly chopped
1 ounce shrimp shells (optional, but highly recommended)
1/2 cup coconut milk
1/4 cup fish sauce
1 tablespoon palm sugar simple syrup
8 kaffir lime leaves
1/4 cup cilantro leaves, roughly chopped and packed
2 thai chiles, stems removed, roughly chopped

Directions

1

In a saucepan on high heat, add the chicken broth, lemongrass, galangal, shrimp shells (if you're using them), coconut milk, fish sauce, and palm sugar simple syrup. Bring to a boil, then bring the heat down to low and cover. Simmer for 15 minutes.
2

Remove the lid and turn the heat off. Add the lime leaves, cilantro, and thai chiles, then put the cover back on. Let stand for 4 minutes.
3

Strain the broth and discard all the aromatics. Serve in teacups, bowls, or just leave it in the sauce pan and use a bendy straw.