Thai Coconut And Chicken Soup
This Thai Coconut and Chicken Soup, also known as Tom Kha Gai, is a fragrant, creamy dish that packs a punch of flavor. Made with coconut milk, fresh herbs, and tender chicken, it’s perfect as a comforting appetizer or a light meal.
Equipment
- 1 large pot or saucepan
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 400 g chicken breast, sliced thinly
- 400 ml coconut milk
- 500 ml chicken broth
- 150 g mushrooms, sliced
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 4-5 slices galangal (or ginger as a substitute)
- 3-4 leaves kaffir lime leaves, torn into pieces
- 2-3 pieces Thai bird’s eye chilies, smashed Adjust for spice preference.
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (freshly squeezed)
- to taste salt
- 1 teaspoon sugar
- for garnish fresh cilantro leaves
Instructions
- In a large pot, combine the chicken broth and coconut milk. Bring them to a gentle boil over medium heat.
- Add the smashed lemongrass, galangal, kaffir lime leaves, and bird’s eye chilies to the pot. Let it simmer for about 5 minutes to infuse the flavors.
- Add the sliced chicken breast to the pot and cook for about 10 minutes until the chicken is tender and fully cooked.
- Stir in the sliced mushrooms, fish sauce, sugar, and lime juice. Let it simmer for another 5 minutes.
- Taste and adjust seasoning with salt or additional fish sauce as per your liking.
- Serve hot, garnished with fresh cilantro leaves.
Notes
For a vegetarian option, you can replace chicken with tofu and use vegetable broth.
If you can’t find galangal, ginger can be a good substitute, although the flavor will slightly differ.
Adjust the level of spiciness by using fewer bird’s eye chilies, or omit them for a milder soup.