Thai Coconut Chicken Soup (Tom Kha Gai)
Share
- ✉
-
Author Notes: Tom Kha Gai is a creamy, aromatic and zesty soup that is distinctly Thai. Made with coconut milk, chicken, lemongrass, galangal and chilli, its very easy to make but certainly delivers impressive flavours! I made this for my website http://www.thaifood-recipes.com/tom_ka_gai/ Hope you like it! - thaifoodie
Serves 4
- 500 milliliters coconut milk
- 200g sliced chicken breast
- 1/2 medium tomato; chopped into chunks
- 1/2 medium onion; chopped into chunks
- 4-5 mushrooms (preferably straw mushrooms); chopped in half
- 1-2 small red chilli's
- 1 piece galangal, 1 inch long
- 1 piece lemongrass; white part only chopped in half
- 1 lime
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar
- 1 shallot, chopped in thirds
- 1 teaspoon coriander leaves
- 1 kaffir lime leaf; stem removed
- In a medium saucepan or wok bring the coconut milk to the boil over a medium to high heat.
- Reduce heat of the boiling coconut milk and add the galangal, chilli, lime leaf and lemongrass. Simmer the coconut milk for 5-10 minutes to allow the flavours of the herbs and spices infuse into the coconut milk.
- Add the sliced chicken and cook til the chicken turns white. Next add fish sauce, sugar and lime juice. If you wish to increase the volume of liquid, you can add some liquid chicken stock at this point. Cook for approximately 5 minutes.
- Add the onion, tomato and mushrooms to the soup and cook for another 5-10 minutes.
- Remove from heat and stir through the shallot and coriander. Serve with a side of steamed rice.
Tags: chicken, lemongrass, Soups, spicy, Thai
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
over 1 year ago catydid
Delicious and surprisingly easy! I left out the fish sauce and sugar, did add about a cup of chicken broth. I used leftover turkey (from thanksgiving!) and it was a big hit! Best use of leftover turkey yet! Thank you!