Tom Kha Gai Soup, a rich and fragrant Thai coconut chicken soup with a creamy and sour texture, is prepared here in an authentic and delicious way. đżđ˛â¨
What You Need: Thinly sliced chicken breast, 1 pound (450 grams)
Unsweetened coconut milk, measuring 4 cups
chicken broth, 2 cups
Smashed lemongrass, two stalks, chopped into two-inch chunks
3 or 4 shredded kaffir lime leaves
1 inch of sliced galangal (or, if needed, use fresh ginger)
sliced mushrooms (either button or oyster mushrooms would do) 8 ounces (225 grams)
2â3 thinly sliced Thai chiles (or more or less, depending on your taste)
two teaspoons of fish sauce (or two tablespoons of soy sauce if you’re vegetarian)
lime juice, 1 tablespoon (just squeezed)
sugar, 1 teaspoon (optional, for sweetness)
Minced fresh cilantro (to top with)
Instructions:
Get the Broth Started:
Bring the chicken stock, galangal, kaffir lime leaves, and lemongrass to a boil in a big saucepan. Simmer for about 10 minutes over medium heat to allow the aromatics to saturate the broth.
Combine with chicken and coconut milk:
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