Description
A fragrant and creamy Thai coconut chicken soup, Tom Kha Gai is bursting with flavors of lemongrass, galangal, lime, and tender chicken. This comforting soup is both tangy and savory, perfect for a cozy dinner or an impressive appetizer.
Ingredients
- 2 cups chicken breast, thinly sliced
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 3 stalks lemongrass, cut into 2-inch pieces and smashed
- 4 slices galangal (or ginger if unavailable)
- 4 kaffir lime leaves, torn
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 Thai chilies, sliced (optional)
- 1 teaspoon sugar
- Fresh cilantro, for garnish
Instructions
1. In a large pot, bring chicken broth to a gentle boil. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes to infuse the flavors.
2. Add the sliced chicken breast to the pot and cook for 5-7 minutes until the chicken is just cooked through.
3. Pour in the coconut milk and add mushrooms. Simmer for another 5 minutes until mushrooms are tender.
4. Stir in fish sauce, lime juice, sugar, and Thai chilies (if using). Taste and adjust seasoning as needed.
5. Remove lemongrass, galangal, and lime leaves before serving. Ladle soup into bowls and garnish with fresh cilantro.
Notes
If you cannot find galangal or kaffir lime leaves, you can substitute with ginger and lime zest respectively, though the flavor will vary slightly.
To intensify the flavor, allow the soup to rest covered for 15-20 minutes after cooking and gently reheat before serving.
This soup pairs well with steamed jasmine rice or can be enjoyed on its own.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: 0mg
- Fat: 18g
- Saturated Fat: 0g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 0mg