30 mintime
Easydifficulty
4Servings
—Rating
Classic Tom Kha Gai
Traditional dish · Thai
A fragrant and creamy Thai coconut soup with chicken, galangal, lemongrass, and kaffir lime leaves, balanced with a touch of spice and sourness.
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Ingredients
- Chicken breast1 lb
- Coconut milk2 cans (13.5 oz each)
- Chicken broth2 cups
- Galangal2 inches, sliced
- Lemongrass stalks2, bruised and cut
- Kaffir lime leaves4-6
- Thai chilies2-3, sliced (optional)
- Fish sauce2-3 tbsp
- Lime juice2 tbsp
- Mushrooms (straw or oyster)1 cup, sliced
- Cilantro1/4 cup, chopped (for garnish)
- Saltto taste
- Water1/4 cup
Steps
- 1
Slice chicken breast into bite-sized pieces.
- 2
In a pot, combine coconut milk, chicken broth, sliced galangal, bruised lemongrass, and kaffir lime leaves. Bring to a simmer over medium heat.
- 3
Add chicken pieces and mushrooms to the simmering broth. Cook until chicken is cooked through, about 5-7 minutes.
- 4
Stir in fish sauce, lime juice, and sliced Thai chilies (if using). Taste and adjust seasoning with salt if needed.
- 5
Ladle the soup into bowls. Garnish with fresh cilantro. Serve hot.
