Tom Kha Gai
Tags: #thai #soup #coconut #chicken #galangal
Serving: 4 portions
Total time: 45 minutes
Creamy Thai coconut chicken soup with galangal, lemongrass, and lime leaves.
Ingredients
- 400g chicken thighs, boneless and sliced
- 800ml coconut milk
- 250ml chicken stock
- 60g galangal, sliced
- 3 lemongrass stalks, bruised and cut into pieces
- 6 kaffir lime leaves, torn
- 200g mushrooms, quartered
- 3 Thai chilies, bruised
- 45ml fish sauce
- 30ml lime juice
- 15g palm sugar
- 30g cilantro, chopped
- Thai chilies for serving
- Jasmine rice for serving
Steps
- Heat half the coconut milk in large pot
- Add galangal, lemongrass, and lime leaves
- Simmer 10 minutes to infuse flavors
- Add chicken and cook until nearly done
- Pour in remaining coconut milk and stock
- Add mushrooms and Thai chilies
- Simmer 10 minutes until mushrooms are tender
- Season with fish sauce, lime juice, and palm sugar
- Adjust seasoning to balance sweet, sour, and salty
- Remove from heat and add cilantro
- Serve hot with jasmine rice and extra chilies
Notes
Don't boil coconut milk vigorously or it will separate. Balance is key - sweet, sour, salty, and spicy.