Tom Kha Gai
A comforting and aromatic Thai coconut chicken soup that beautifully marries tender chicken with rich coconut milk and fragrant herbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Cooking
- Cuisine: Thai
- Diet: Non-Vegetarian
Ingredients
- 1 lb chicken breast, sliced
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 3 stalks lemongrass, cut into 2-inch pieces and smashed
- 3-4 kaffir lime leaves, torn
- 3-4 slices galangal (or ginger)
- 200g mushrooms, sliced
- 1-2 Thai bird’s eye chilies, sliced (adjust to taste)
- 2-3 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
Instructions
- Prepare the broth: In a pot, combine the chicken broth, lemongrass, kaffir lime leaves, and galangal. Bring to a boil over medium-high heat.
- Cook the chicken: Add the sliced chicken to the pot. Cook until it is no longer pink, about 5-7 minutes.
- Add coconut milk and vegetables: Stir in the coconut milk, mushrooms, and bird’s eye chilies. Reduce the heat to medium-low and let the mixture simmer for 5-10 minutes until the mushrooms are tender.
- Season the soup: Season with fish sauce and lime juice. Taste and adjust the seasoning if necessary.
- Serve and garnish: Serve the soup hot, garnished with fresh cilantro for a burst of color and flavor.
Notes
Using fresh herbs and spices makes a significant difference in flavor, so opt for fresh whenever possible. Adjust the spice level by modifying the amount of chilies used.