* 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
* 2 tablespoons vegetable oil or coconut oil
* 1 small onion, sliced
* 3 cloves garlic, minced
* 1 teaspoon fresh ginger, grated
* 4 cups chicken broth or coconut milk
* 1 can (14 ounces) diced tomatoes with juices
* 1 tablespoon Thai green curry paste
* 1 tablespoon fish sauce
* 2 tablespoons palm sugar or brown sugar
* 2 kaffir lime leaves, torn
* 1 stalk lemongrass, bruised and tied in a knot
* 8 cups water
* 1/4 cup chopped fresh cilantro
* Lime wedges, for serving
### Instructions
1. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion, garlic, and ginger, and sauté until fragrant and lightly browned, about 2 minutes.
2. Stir in the chicken broth, diced tomatoes with juices, green curry paste, fish sauce, palm sugar or brown sugar, kaffir lime leaves, lemongrass, and water. Bring to a boil, then reduce heat to low and simmer for 30-45 minutes, until the chicken is cooked through and the flavors have melded together.
3. Remove the chicken from the pot and shred it with two forks, then return it to the pot and stir well. Serve hot, garnished with chopped cilantro and a squeeze of lime juice if desired.
### Tips
* For a spicier soup, use more green curry paste or add a few Thai chili peppers.
* If you don't have kaffir lime leaves or lemongrass, you can omit them or substitute with dried basil or parsley.
* To make this recipe vegetarian, substitute the chicken for tofu or tempeh and use vegetable broth instead of chicken broth.
* This soup is best served hot, so don't let it cool down before serving.
### Conclusion
Gai Tom Kha Thai Chicken in Coconut Milk Soup is a delicious and easy-to-make dish that will transport you to Thailand with every bite. With its fragrant ingredients and spicy flavors, this soup is perfect for a cold winter night or a hot summer day. Enjoy!