Thai Lime Chicken Soup (Tom Kha Gai)

Ingredients

• 200 g boneless skinless chicken breast
• 200 ml coconut milk
• 300 ml chicken broth
• 2 cm galangal, thinly sliced
• 1 lemongrass stalk, bruised and cut into 3‑inch pieces
• 3 kaffir lime leaves, torn
• 100 g mushrooms, sliced (e.g., straw or button)
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 Thai bird’s eye chilies, sliced(optional)
• 1 tbsp fresh cilantro, chopped(optional)

Instructions

1. 1

   In a medium pot, combine the chicken broth, coconut milk, sliced galangal, bruised lemongrass, and torn kaffir lime leaves; bring to a gentle boil over medium heat (about 5 minutes).

2. 2

   Add the chicken breast pieces and simmer for 5‑6 minutes until just cooked through, then remove and slice thinly.

3. 3

   Stir in the sliced mushrooms and simmer for another 2 minutes; season with fish sauce and lime juice, adjusting to taste.

4. 4

   Return the sliced chicken to the soup, add optional chilies for heat, and remove from heat; garnish with chopped cilantro before serving.