Tom Kha Gai Soup
A vibrant and aromatic Thai soup featuring a rich coconut milk base, tender chicken, and a perfect hint of heat.
Servings: 4 servings
Calories: 320kcal
Ingredients
Main Ingredients
- 1 tablespoon oil For sautéing
- 2 cups chicken breast, thinly sliced Juicy and tender chicken
- 1 cup coconut milk Provides richness
- 2 cups chicken broth Flavorful base
- 4 pieces kaffir lime leaves Optional, adds aroma
- 1 stalk lemongrass Cut and smashed for infusion
- 1 inch galangal, sliced Or ginger, adds complexity
- 1 cup mushrooms Button, shiitake, or straw
- 2-3 pieces bird's eye chilies, sliced For heat
- 2 tablespoons fish sauce For depth and umami
- 1 tablespoon lime juice For brightness
- 1 teaspoon sugar To balance flavors
- fresh cilantro for garnish Adds freshness
- lime wedges for serving Enhances tanginess
Instructions
Preparation
- Heat the oil in a large pot over medium heat.
- Add the thinly sliced chicken breast to the pot and cook for about 4-5 minutes until lightly browned and cooked through.
- Pour in the chicken broth and coconut milk, stirring gently to combine.
- Add the kaffir lime leaves, lemongrass, and sliced galangal. Bring to a gentle boil.
- Reduce heat to a simmer and allow it to simmer for about 10 minutes.
- After 10 minutes, add the mushrooms and sliced bird's eye chilies to the pot and continue simmering for another 5-7 minutes until mushrooms are tender.
- Stir in the fish sauce, lime juice, and sugar, and adjust seasonings to taste.
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.
Notes
For optimal flavor, use fresh ingredients and consider adjusting the heat by varying the number of chilies. Tom Kha Gai is best enjoyed hot, but can also be served warm or at room temperature.