Tom Kha Gai (Thai Coconut Chicken Soup)
Tom Kha Gai (Thai Coconut Chicken Soup) features creamy coconut milk infused with lemongrass, galangal, and kaffir lime leaves. Tender pieces of chicken, mushrooms and cherry tomatoes add heartiness to this soup, while the aromatics add so much depth of flavor. Make this authentic Thai recipe in less than 30 minutes!
Ingredients
Cooking Instructions
step 1
Pour Coconut Milk (3 cups) a pot. Add Galangal (6 slices) and Lemongrass (3 stalks). Set the pot on the stove over medium heat. Hint: Tie the galangal slices in cheesecloth so they can easily be removed.
step 2
When the soup begins to simmer, add Onion (1).
step 3
Allow the soup to simmer for 1 minute while stirring often and scraping the bottom of the pan to ensure the coconut milk does not burn.
step 4
Add Chicken Thigh (1 cup), then let the soup simmer for 2 minutes. If the soup gets too thick, add water (1/2 cup at a time) until it reaches your desired consistency.
step 5
Add Mushroom (1 cup), Red Bird's Eye Chili Pepper (3), Cherry Tomato (1/2 cup), Kaffir Lime Leaves (3), juice from Lemon (1), Fish Sauce (3 Tbsp), Salt (1 tsp), and Granulated Sugar (2 Tbsp).
step 6
Allow the soup to simmer on low heat for about 5 more minutes while stirring often to prevent the coconut milk from burning.
step 7
Transfer to serving bowl(s). Garnish with Fresh Cilantro (1 bunch) just before serving.
