Tom Kha Gai (Thai Coconut Soup)
A flavorful Thai coconut soup with lemongrass, galangal, and chicken.
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Joshua Weissman- •2 stalks Lemongrassbruised and sliced
- •4 Shallotssliced
- •Galangalsliced
- •4 Thai chiliesstems removed and sliced
- •1 cup Cremini mushroomsquartered
- •1.5 pounds Chicken breastskinless, boneless, cut into 1-inch cubes
- •1.5 tablespoons Neutral tasting oile.g., avocado oil
- •4 cups Coconut milkfull fat
- •3 cups Chicken stock/
- •7 Kaffir lime leavesfresh
- •3 stalks Thai basilplus more for garnish
- •3 tablespoons Palm sugaror brown sugar
- •1/4 cup + 1 tbsp Fish sauce/
- •1.5 limes Lime juicejuice of one and a half limes
- •Cilantro(optional)for garnish
- •Chili oil(optional)for extra kick
- 1
Bruise and slice 2 stalks of lemongrass.
1 min
- 2
Slice 4 shallots and 4 Thai chilies.
2 min
- 3
Slice galangal and quarter 1 cup of cremini mushrooms.
2 min
- 4
Cut 1.5 pounds of chicken breast into 1-inch cubes.
2 min
- 5
Heat 1.5 tablespoons of oil in a pot over medium-low heat.
1 min
- 6
Add vegetables except mushrooms and sweat for 3-5 minutes.
5 min
- 7
Add 4 cups of coconut milk and 3 cups of chicken stock, stir, and add 7 kaffir lime leaves.
3 min
- 8
Simmer for 25-30 minutes, then strain.
30 min
- 9
Return soup to pot, add chicken and mushrooms, simmer for 10 minutes.
10 min
- 10
Add 3 stalks of Thai basil and 3 more kaffir lime leaves to steep.
1 min
- 11
Season with 3 tablespoons of sugar, 1/4 cup plus 1 tbsp of fish sauce, and lime juice.
2 min
- 12
Serve with Thai basil, cilantro, and optional chili oil.
2 min
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