Print

Tom Kha Gai Soup

Print Recipe

A delightful Thai soup made with tender chicken, aromatic herbs, and creamy coconut milk, perfect for any season.

Ingredients

Scale
  • 1 lb chicken breast, sliced
  • 2 cups coconut milk
  • 2 cups chicken broth
  • 1 cup mushrooms, sliced
  • 2 stalks of lemongrass, smashed and chopped
  • 4-5 slices of galangal (or ginger)
  • 4-5 kaffir lime leaves
  • 2-3 Thai bird chilies (optional, for heat)
  • Juice of 1 lime
  • Fish sauce to taste
  • Fresh cilantro for garnish

Instructions

  1. Start by heating the chicken broth in a pot over medium heat.
  2. Add the smashed lemongrass, galangal, and kaffir lime leaves. Let it simmer for 5-10 minutes.
  3. Add the sliced chicken and mushrooms, cooking until the chicken is done.
  4. Pour in the coconut milk, stir, and let it heat through without boiling.
  5. Season with lime juice and fish sauce to taste. Add the bird chilies for an extra kick if you like.
  6. Remove from heat and garnish with fresh cilantro before serving.

Notes

Best texture achieved by not boiling the coconut milk after adding it. Store leftovers in an airtight container for up to 3 days. Reheat slowly over low heat to maintain texture.

Nutrition

Find it online: https://sourdoughvoyage.com/tom-kha-gai-soup-delicious-thai-recipe/