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!
Total Time
30min
4.8
6 Ratings
Author: Wok & Skillet
Servings:
4
Ingredients
•
3
cups
Coconut Milk
•
6
slices
Galangal
•
3
stalks
Lemongrass
•
1
Small
Onion
, sliced
•
1
cup
Chicken Thighs
or chicken breast
•
1
cup
Mushrooms
•
3
Red Bird's Eye Chili Pepper
, halved
•
1/2
cup
Cherry Tomatoes
or grape tomatoes
•
3
Kaffir Lime Leaves
, de-stemmed, thinly sliced
•
1
Lemon
, freshly squeezed
•
3
Tbsp
Fish Sauce
•
1
tsp
Salt
•
2
Tbsp
Granulated Sugar
(optional)
•
1
bunch
Fresh Cilantro
Cooking Instructions
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.
2.
When the soup begins to simmer, add Onion (1).
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.
4.
Add Chicken Thighs (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.
5.
Add Mushrooms (1 cup), Red Bird's Eye Chili Pepper (3), Cherry Tomatoes (1/2 cup), Kaffir Lime Leaves (3), juice from Lemon (1), Fish Sauce (3 Tbsp), Salt (1 tsp), and Granulated Sugar (2 Tbsp).
6.
Allow the soup to simmer on low heat for about 5 more minutes while stirring often to prevent the coconut milk from burning.
7.
Transfer to serving bowl(s). Garnish with Fresh Cilantro (1 bunch) just before serving.
Nutrition Per Serving
CALORIES
560
FAT
41.0 g
PROTEIN
17.7 g
CARBS
35.4 g
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