Tom Kha Gai (Coconut Chicken Soup)

Name: Tom Kha Gai (Coconut Chicken Soup)
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 stalks of Lemongrass, trimmed, lightly bruised, cut into 5 cm pieces; 30g Fresh Galangal, thinly sliced; 6 leaves of Makrut Lime Leaves, torn; 3 Thai Bird's Eye Chilies, lightly bruised, to taste; 600ml Chicken Stock; 400ml Coconut Milk, full-fat; 500g Boneless Skinless Chicken Thigh, thinly sliced; 200g Straw Mushroom, halved; 2 Shallots, small, thickly sliced; 3 tbsp Fish Sauce; 2 tsp Palm Sugar; 3 tbsp Fresh Lime Juice, to taste; 10g Fresh Coriander (Cilantro), leaves and tender stems; 2 Spring Onions, cut into 3 cm pieces, optional

Tom Kha Gai is a silky, fragrant Thai coconut chicken soup where bright citrus and aromatic herbs meet creamy coconut for a perfectly balanced, comforting bowl. Tangy lime, warm galangal and lemongrass, and a hint of chili create layers of flavor that make each spoonful lively and soothing at once.

Tom Kha Gai is a silky, fragrant Thai coconut chicken soup where bright citrus and aromatic herbs meet creamy coconut for a perfec... Show more

Traditional Thai Recipe

Health Grade

B · Healthy

Rating

4.5

Time

40 min

Price

0,88 €

Calories

385 kcal

low calorie

easy

one pot

low carb

Method

Prep the aromatics

Rinse the Fresh Coriander and, if you're using it, trim the Spring Onion and cut it into 3 cm pieces; pat them dry and set them aside for serving. Trim the Lemongrass, lightly bruise the stalks to release their oils, and cut them into 5 cm pieces. Thinly slice the Fresh Galangal, tear the Makrut Lime Leaves, and lightly bruise the Thai Bird's Eye Chilies. Peel and thickly slice the Shallots, halve the Straw Mushroom, and slice the Boneless Skinless Chicken Thigh thinly so it cooks quickly.

Simmer the broth

Tip the lemongrass, galangal, lime leaves, chilies, and Chicken Stock into a medium pot. Bring it to a gentle boil over medium-high heat, then lower the heat and simmer 10 minutes to let the broth turn fragrant and citrusy.

Cook the soup

Stir in the full-fat Coconut Milk, chicken, mushrooms, shallots, Fish Sauce, and Palm Sugar. Keep the soup at a very gentle simmer and cook for 5 minutes, stirring once or twice, until the chicken is opaque and just cooked through and the mushrooms are tender.

Season with lime

Take the pot off the heat and stir in the Fresh Lime Juice a little at a time. Taste and adjust with a touch more fish sauce or palm sugar if needed until the soup tastes bright, savory, and balanced.

Garnish and serve

Ladle the soup into warm bowls and top with the coriander leaves and tender stems. Finish with the spring onion if you're using it, and serve right away while the broth is hot and fragrant.