Name: The Best Thai Tom Kha Soup Recipe
Ingredients: 4 cups coconut milk; 1 cup chicken stock; 0.25 cup finely chopped cilantro; 1 stalk lemongrass, tough outer parts removed, thinly sliced; 1 (2 inch) piece galangal, thinly sliced; 2 fresh Thai chile peppers, minced; 6 makrut lime leaves, thinly sliced; 2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces; 0.5 head cabbage, thinly sliced; 5 limes, juiced; 0.75 teaspoon fish sauce

Ingredients

4 cups coconut milk
1 cup chicken stock
0.25 cup finely chopped cilantro
1 stalk lemongrass, tough outer parts removed, thinly sliced
1 (2 inch) piece galangal, thinly sliced
2 fresh Thai chile peppers, minced
6 makrut lime leaves, thinly sliced
2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces
0.5 head cabbage, thinly sliced
5 limes, juiced
0.75 teaspoon fish sauce

Steps

Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.