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Tom Kha Gai (ต้มข่าไก่) – Chicken Soup with Coconut Milk and Galangal
More recipes: Thai recipes · Asian soups · All Asian recipes
Tom Kha Gai (ต้มข่าไก่) – Chicken Soup with Coconut Milk and Galangal
Laura Chen
4
15 minutes
25 minutes
310
Thai
Soup
Tom kha gai is a Thai chicken soup with coconut milk, lemongrass, makrut lime leaves and galangal, called kha in Thai, which gives the soup its name. Fish sauce, lime juice and fresh chili give it a salty, sour heat. In 25 minutes at the stove, you cook a starter for four or a light main dish.
Ingredients
- 400 g chicken breast fillet
- 400 ml coconut milk
- 500 ml chicken broth
- 3 stalks lemongrass
- 5 to 6 slices galangal (Thai ginger), or fresh ginger instead
- 3 to 4 makrut lime leaves (fragrant leaves of the makrut lime)
- 200 g white mushrooms
- 1 to 2 red chili peppers
- 2 to 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tsp sugar
- 1 tbsp tom kha soup paste (ready-made seasoning paste), optional
- cilantro for garnish
Instructions
Preparation:
- Cut the chicken breast fillet into thin strips.
- Cut the lemongrass into 4 cm pieces and bruise them with the back of the knife so they release their aroma.
- Slice the galangal thinly and cut the chili peppers into thin rings.
- Clean the mushrooms and quarter them.
Cooking:
- Heat the chicken broth 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 makrut lime leaves and simmer over medium heat for 5 minutes.
- Add the chicken strips and mushrooms to the pot and simmer the soup gently for another 10 minutes, until the chicken is white inside.
- Take the pot off the heat and stir in the fish sauce, lime juice and sugar.
- Add the chili rings and adjust the soup with fish sauce and lime juice to taste.
- Ladle the soup into bowls, sprinkle with cilantro and serve hot.
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More recipes: Thai recipes · Asian soups · All Asian recipes