Tom Kha Gai Soup
A delightful Thai soup featuring coconut milk and aromatic spices, perfect for cozy dinners and gatherings.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 tablespoon oil For cooking.
- 2 cups chicken breast, thinly sliced Can substitute with tofu for a vegetarian version.
- 1 cup coconut milk
- 2 cups chicken broth Use vegetable broth for a vegetarian version.
- 4 pieces kaffir lime leaves Optional.
- 1 stalk lemongrass, cut into 3-inch pieces and smashed
- 1 inch piece galangal or ginger, sliced Galangal is preferred but ginger can be substituted.
- 1 cup mushrooms (button, shiitake, or straw)
- 2-3 pieces bird’s eye chilies, sliced Adjust for spice level.
Seasonings
- 2 tablespoons fish sauce Can substitute with soy sauce for vegetarian.
- 1 tablespoon lime juice Add at the end of cooking.
- 1 teaspoon sugar
Garnish
- to taste Fresh cilantro For garnish.
- to taste Lime wedges For serving.
Instructions
Preparation
- Heat the oil in a pot over medium heat.
- Add the sliced chicken breast to the pot and cook until lightly browned.
Cooking
- Pour in the chicken broth and coconut milk, stirring to combine.
- Add the kaffir lime leaves, smashed lemongrass, and sliced galangal or ginger.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Add the mushrooms and bird’s eye chilies, and simmer for an additional 5-7 minutes.
- Stir in the fish sauce, lime juice, and sugar, adjusting to taste.
Serving
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.
Notes
For added flavor, toast the spices before adding liquids. To store leftovers, refrigerate for up to 3 days or freeze before adding lime juice and herbs.