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Tom Kha Gai: Thai Coconut Chicken Soup with Galangal
More recipes: Thai recipes · Asian soups · All Asian recipes
Tom Kha Gai: Thai Coconut Chicken Soup with Galangal
Laura Chen
4
15 Minuten
25 Minuten
310
Thai
Soup
Tom kha gai is a Thai chicken soup made with coconut milk, lemongrass, kaffir lime leaves and galangal, called kha in Thai, which gives the soup its name. Fish sauce, lime juice and fresh chili add salt, sourness and heat. It takes 25 minutes on the stove and makes a starter for four or a light main course.
Ingredients
- 400 g boneless chicken breast
- 400 ml (1 2/3 cups) coconut milk
- 500 ml (2 cups) chicken stock
- 3 stalks lemongrass
- 5 to 6 slices galangal (Thai ginger), or fresh ginger as a substitute
- 3 to 4 kaffir lime leaves (makrut lime leaves)
- 200 g button mushrooms
- 1 to 2 red chilies
- 2 to 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tsp sugar
- 1 tbsp tom kha soup paste (ready-made), optional
- Cilantro, for garnish
Instructions
Prep:
- Cut the chicken breast into thin strips.
- Cut the lemongrass into 4 cm pieces and bruise them with the back of a knife so they release their flavor.
- Slice the galangal thinly and cut the chilies into thin rings.
- Clean the mushrooms and cut them into quarters.
Cook:
- Heat the chicken stock in a pot, stir in the tom kha paste if you are using it, and pour in the coconut milk.
- Add the lemongrass, galangal and kaffir lime leaves and simmer over medium heat for 5 minutes.
- Add the chicken strips and mushrooms and simmer gently for another 10 minutes, until the chicken is white all the way through.
- Take the pot off the heat and stir in the fish sauce, lime juice and sugar.
- Add the chili rings, taste, and adjust with more fish sauce or lime juice.
- Ladle the soup into bowls, scatter cilantro over the top and serve hot.
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More recipes: Thai recipes · Asian soups · All Asian recipes