Tom Kha Gai (Thai Coconut Chicken Soup)
A fragrant, creamy, and comforting Thai soup featuring coconut milk, galangal, lemongrass, and tender chicken.
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Ingredients
- 2 cups Coconut milk
- 2 cups Chicken stock
- 1 lb Chicken breast, thinly sliced
- 2 inches Galangal, sliced into rounds
- 2 stalks Lemongrass, bruised and cut into pieces
- 5 leaves Fresh kaffir lime leaves, torn
- 1 cup Mushrooms (straw or button), sliced
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 3 pieces Thai bird's eye chilies, bruised(optional)
- 1 teaspoon Palm sugar
- 1/4 cup Fresh cilantro, chopped
Instructions
- 1
In a large pot, combine the chicken stock, galangal, lemongrass, and kaffir lime leaves over medium-high heat.
- 2
Bring the mixture to a gentle boil and simmer for 5 minutes until the aromatics are fragrant.
- 3
Stir in the coconut milk and bring back to a simmer, being careful not to let it boil vigorously to avoid curdling.
- 4
Add the sliced chicken and mushrooms to the pot.
- 5
Cook for about 5-7 minutes, or until the chicken is cooked through and the mushrooms are tender.
- 6
Stir in the fish sauce, palm sugar, and bruised chilies; simmer for another 2 minutes.
- 7
Remove from heat and stir in the fresh lime juice to maintain its bright flavor.
- 8
Discard the woody aromatics (lemongrass and galangal) if desired, garnish with cilantro, and serve hot.
Nutrition per Serving
345
Calories
26g
Protein
12g
Carbs
22g
Fat
1g
Fiber
6g
Sugar
1100mg
Sodium
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