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Per serving
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- 1
Simmer aromatics
In a large pot, bring chicken broth and coconut milk to a simmer. Add lemongrass, galangal, kaffir lime leaves, and chilies. Simmer for 10 minutes to infuse flavors.
- 2
Add chicken and mushrooms
Add sliced chicken and mushrooms. Simmer until chicken is cooked through, about 5-7 minutes.
- 3
Season
Remove from heat. Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning.
- 4
Serve
Ladle into bowls, leaving the large aromatics behind. Garnish with fresh cilantro.
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Tom Kha Gai (Thai Coconut Chicken Soup)
Created by: Gather
Ingredients
- 4 cup chicken broth
- 1 L coconut milk
- 3 lemongrass stalks, bruised and cut into 2-inch pieces
- 6 galangal or ginger, sliced
- 4 kaffir lime leaves, torn
- 3 Thai bird chilies, smashed
- 1 lb chicken breast, thinly sliced
- 8 oz mushrooms, sliced
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp palm or brown sugar
- fresh cilantro for garnish
Instructions
- Simmer aromaticsIn a large pot, bring chicken broth and coconut milk to a simmer. Add lemongrass, galangal, kaffir lime leaves, and chilies. Simmer for 10 minutes to infuse flavors.
- Add chicken and mushroomsAdd sliced chicken and mushrooms. Simmer until chicken is cooked through, about 5-7 minutes.
- SeasonRemove from heat. Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning.
- ServeLadle into bowls, leaving the large aromatics behind. Garnish with fresh cilantro.
Notes & Tips
Galangal is similar to ginger but with a distinctive citrusy flavor. If you can't find it, substitute with ginger. The lemongrass and lime leaves are not meant to be eaten - they're for flavor only.