Tom Kha Gai Soup
A delicious and aromatic Thai Chicken Coconut Soup made with coconut milk, tender chicken, and fragrant herbs, offering a perfect balance of flavors.
Ingredients
Main Ingredients
- 1 lb chicken (sliced) Use boneless, skinless chicken for easy cooking.
- 4 cups coconut milk Use full-fat coconut milk for richness.
- 2 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
- 2 stalks lemongrass (chopped) Use fresh lemongrass for best flavor.
- 3-4 slices galangal (or ginger) Galangal is preferred for authentic flavor.
- 3-4 kaffir lime leaves Tear leaves to release more flavor.
- 2-3 Thai bird chilies (crushed) Adjust the amount based on heat preference.
- 1 cup mushrooms (sliced) Any variety of mushrooms can be used.
- 2-3 tablespoons fish sauce Adjust to taste.
- 2-3 tablespoons lime juice Freshly squeezed for best results.
- Fresh cilantro (for garnish) Adds freshness and color.
Instructions
Preparation
- Gather all your ingredients to ensure readiness.
- In a medium-sized pot, combine the sliced chicken, coconut milk, and chicken broth to create a creamy base.
- Add the chopped lemongrass, galangal slices (or ginger), kaffir lime leaves, and crushed Thai bird chilies.
Cooking
- Place the pot over medium heat and allow the mixture to come to a gentle simmer (about 10 minutes) until the chicken is thoroughly cooked.
- After the chicken is cooked, add the sliced mushrooms, fish sauce, and lime juice.
- Allow the soup to simmer for an additional 5 minutes to ensure the mushrooms are tender and the flavors meld together.
- Taste the soup, adjusting flavors as necessary with more fish sauce or lime juice.
Serving
- Serve the soup hot in deep bowls, garnished with fresh cilantro.
- Consider serving with a side of jasmine rice or lime wedges for added flavor.
- Hot sauce can also be available for those who enjoy extra heat.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently and add broth or water if the soup thickens.