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
- 1 lb Chicken breast, thinly sliced
- 2 cans (14oz) Coconut milk (full fat)
- 2 cups Chicken stock
- 2 inches Galangal, sliced into rounds
- 2 stalks Lemongrass, bruised and cut into 2-inch pieces
- 6 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 tablespoon Palm sugar or brown sugar
- 1/4 cup Fresh cilantro for garnish
Instructions
- 1
In a large pot, combine the chicken stock, galangal, lemongrass, and kaffir lime leaves over medium-high heat.
- 2
Bring the broth to a gentle boil and simmer for 5 minutes until the aromatics release their fragrance.
- 3
Stir in the coconut milk and bring back to a simmer, being careful not to let it boil vigorously to prevent curdling.
- 4
Add the sliced chicken and mushrooms to the pot.
- 5
Cook for 5-7 minutes or until the chicken is cooked through and the mushrooms are tender.
- 6
Stir in the fish sauce, sugar, and bruised chilies; simmer for another 2 minutes.
- 7
Remove from heat and stir in the fresh lime juice to maintain its bright acidity.
- 8
Discard the woody aromatics (lemongrass and galangal) if desired, garnish with cilantro, and serve hot.
Nutrition per Serving
385
Calories
28g
Protein
12g
Carbs
26g
Fat
1g
Fiber
6g
Sugar
950mg
Sodium
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