Thai Coconut Curry Soup (Tom Kha Gai) – Quick Version

Ingredients

• 150 g Chicken breast, thinly sliced
• 200 ml Coconut milk
• 150 ml Chicken broth
• 1 tsp Fresh galangal, thinly sliced
• 2 pieces Lime leaves (kaffir), torn
• 100 g Mushrooms, sliced
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 tbsp Fresh cilantro, chopped(optional)
• 1 piece Thai bird chilies, sliced(optional)

Instructions

1. 1

   In a medium pot, combine coconut milk and chicken broth; bring to a gentle simmer over medium heat (about 2 minutes).

2. 2

   Add galangal, lime leaves, and mushrooms; simmer for 3 minutes until mushrooms soften.

3. 3

   Stir in the sliced chicken and cook for 4‑5 minutes, or until the chicken is just cooked through.

4. 4

   Season the soup with fish sauce and lime juice; taste and adjust seasoning if needed.

5. 5

   Remove from heat, garnish with cilantro and optional bird chilies, and serve immediately.