Recipes|Featured Main
Tom Kha Gai (Thai Chicken Coconut Soup)
Difficulty Level: Intermediate
-
Prep Time:20 Minutes
-
Cook Time:PT35M15 Minutes
-
Yield:4 servings
Ingredients
- 2 tablespoons vegetable oil
- 2 teaspoons red or panang curry paste
- 2 stalks lemongrass, rough exterior layer removed, cut into three-inch pieces
- 4 Makrut lime leaves, cut in half
- 8 ¼ inch slices peeled galangal root
- 4 cups chicken stock
- 1 pound boneless skinless chicken breast or thighs, cut into ½ inch pieces
- 1 pound mushrooms, cut into ½ inch pieces
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 2 teaspoons light brown sugar (or palm sugar)
- 1 Thai chili or red jalapeño, thinly sliced (optional)
- 3 cups coconut milk (3 cans)
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped green onion
- 25.56g vegetable oil
- 8.52g red or panang curry paste
- 2 stalks lemongrass, rough exterior layer removed, cut into three-inch pieces
- 4 Makrut lime leaves, cut in half
- 8 ¼ inch slices peeled galangal root
- 946.35ml chicken stock
- 453.59g boneless skinless chicken breast or thighs, cut into ½ inch pieces
- 453.59g mushrooms, cut into ½ inch pieces
- 38.34g fish sauce
- 38.34g lime juice
- 8.52g light brown sugar (or palm sugar)
- 1 Thai chili or red jalapeño, thinly sliced (optional)
- 709.76ml coconut milk (3 cans)
- 38.34g chopped cilantro
- 25.56g chopped green onion
This creamy, sweet and sour soup is a traditional Thai comfort food. Adjust the seasonings and spice level to your taste!
Preparation
STEP 1
Heat oil in a large pot and add curry paste. When sizzling, add lemongrass, lime leaves and galangal. Sauté for one minute.
STEP 2
Add chicken stock, chicken, mushrooms, fish sauce, lime juice, brown sugar and sliced peppers (if using). Bring to a simmer and cook until the chicken is cooked through, about 10 minutes.
STEP 3
Add coconut milk and bring back to a simmer. Turn off heat an adjust seasoning to taste. Remove lemongrass, lime leaves and galangal (see notes)
STEP 4
Garnish with chopped cilantro and green onions. Serve hot over (or with) jasmine rice.
Options
The lemongrass, lime leaves and galangal are for seasoning only and are not meant to be eaten. One way to avoid having to do this is to use cheesecloth or a reusable spice bag so you can pull them out more easily.