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Tom Kha Gai (Chicken In Coconut Soup)

Tom Kha Gai (Chicken In Coconut Soup)
Thailand
⏱ — min. Serves: —

Ingredients

  • 2 cups chicken broth
  • 1 can (14 oz) coconut milk
  • 1 lb (450 g) chicken breast, thinly sliced
  • 2 stalks lemongrass, cut into 2-inch pieces and smashed
  • 5-6 slices galangal (or ginger, if galangal is not available)
  • 3-4 kaffir lime leaves, torn into pieces
  • 2-3 Thai bird's eye chilies, sliced (adjust to taste)
  • 1 cup mushrooms, sliced
  • 1 medium tomato, cut into wedges
  • 2-3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons lime juice
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

Prepare the Broth

In a large pot, bring the chicken broth to a boil.

Add the lemongrass, galangal, and kaffir lime leaves. Reduce the heat and simmer for about 10 minutes to infuse the flavors.

Add the Chicken and Coconut Milk

Add the thinly sliced chicken to the pot and cook until it is no longer pink, about 5-7 minutes.

Pour in the coconut milk and bring the mixture back to a simmer.

Add the Vegetables

Add the sliced mushrooms, tomato wedges, and Thai bird's eye chilies. Cook for another 5 minutes until the vegetables are tender.

Season the Soup

Stir in the fish sauce and sugar. Adjust the seasoning to taste, adding more fish sauce or sugar if needed.

Finish with Lime Juice

Remove the pot from the heat and stir in the lime juice.

Serve

Ladle the Tom Kha Gai into serving bowls.

Garnish with fresh cilantro and serve with lime wedges on the side.

Enjoy your meal!