Tom Kha Gai Soup Recipe
Ingredients:
1 lb (450g) chicken breast, sliced thinly
4 cups coconut milk
2 cups chicken broth
3 stalks lemongrass, cut into 2-inch pieces and smashed
3-4 kaffir lime leaves, torn into pieces
3-4 slices galangal (or ginger if unavailable)
200g mushrooms, sliced
2-3 Thai bird's eye chilies, smashed (adjust to taste)
2 tbsp fish sauce
1 tbsp lime juice
1 tsp sugar
Fresh cilantro for garnish
Directions:
In a large pot, combine the coconut milk and chicken broth, and bring to a gentle simmer over medium heat.
Add the lemongrass, kaffir lime leaves, and galangal to the pot. Let it simmer for about 10 minutes to infuse the flavors.
Next, add the sliced chicken and mushrooms to the pot. Cook until the chicken is fully cooked, approximately 5-7 minutes.
Stir in the smashed chilies, fish sauce, lime juice, and sugar. Adjust the seasoning according to your taste preference.
Remove the soup from heat and discard the lemongrass and lime leaves before serving.
Ladle the soup into bowls and garnish with fresh cilantro. Serve hot and enjoy!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 350 kcal | Servings: 4 servings