Tom Kha Gai Soup
A fragrant and creamy Thai soup that combines coconut milk, herbs, and chicken, offering a delightful taste of Thai cooking.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 tablespoon oil For cooking
- 2 cups chicken breast, thinly sliced For protein
- 1 cup coconut milk Provides creaminess
- 2 cups chicken broth Base for the soup
- 4 pieces kaffir lime leaves Optional, for aroma
- 1 stalk lemongrass, cut into 3-inch pieces and smashed Adds citrus flavor
- 1 inch piece galangal or ginger, sliced For warmth
- 1 cup mushrooms (button, shiitake, or straw) Adds texture
- 2-3 pieces bird's eye chilies, sliced Adjust for heat
- 2 tablespoons fish sauce For umami flavor
- 1 tablespoon lime juice For acidity
- 1 teaspoon sugar Balances flavors
- Fresh cilantro for garnish Optional garnish
- Lime wedges for serving Adds freshness
Instructions
Preparation
- In a medium pot, heat the oil over medium heat.
- Add the sliced chicken to the pot and cook until it’s lightly browned.
Cooking
- Pour in the chicken broth and coconut milk, stirring everything together.
- Add the kaffir lime leaves, smashed lemongrass, and sliced galangal. Bring to a gentle boil, then reduce to a simmer for 10 minutes.
- Stir in the mushrooms and sliced bird's eye chilies and continue simmering for another 5-7 minutes until mushrooms are tender.
- Incorporate the fish sauce, lime juice, and sugar into the soup. Adjust seasoning to taste.
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.
Notes
Make sure to taste and adjust flavors before serving. Use ginger if galangal is unavailable. Also, the heat can be adjusted based on the amount of chilies used.