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Try SavoraTom Kha Gai: Thai Coconut Chicken Soup
A fragrant and flavorful Thai coconut soup with chicken, mushrooms, and aromatic herbs. This Tom Kha Gai recipe is quick to prepare and offers a delightful balance of sweet, sour, and savory flavors with a touch of spice.
Ingredients
- Chicken breast1 lb
- (13.5 oz each) Coconut milk2 cans
- Chicken broth4 cups
- inches, sliced Galangal (or ginger)2
- stalks, bruised Lemongrass2
- Kaffir lime leaves5
- oz, sliced Mushrooms8
- Fish sauce2 tablespoons
- Lime juice3 tablespoons
- Sugar1 teaspoon
- , sliced (or to taste) Thai chili peppers2
- tablespoons, chopped Cilantro2
- to taste Salt
- Oil1 tablespoon
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Learn MoreMethod
Heat oil in a large pot or Dutch oven over medium heat.
Add sliced galangal (or ginger) and bruised lemongrass to the pot and cook for 2-3 minutes, until fragrant.
Add chicken broth and coconut milk to the pot. Bring to a simmer.
Add chicken breast to the simmering broth. Cook until chicken is cooked through, about 8-10 minutes. Remove chicken and shred or slice. Return to pot.
Add sliced mushrooms and kaffir lime leaves to the pot. Simmer for 5 minutes, until mushrooms are tender.
Stir in fish sauce, lime juice, and sugar. Add sliced Thai chili peppers to taste.
Season with salt to taste.
Garnish with fresh cilantro before serving. Serve hot.
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