Description
Are you in the mood for a lighter, wholesome meal? Then tom kha gai (Thai coconut chicken soup) is a perfect choice.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs
- 9 oz cremini mushrooms
- 5 makrut (kaffir) lime leaves
- 2 cups coconut milk
- 2 red chili peppers
- 2 stalks lemongrass (or 2 tablespoons lemongrass paste)
- 1 chicken bouillon cube (0.36 oz)
- 1 piece fresh galangal root (or ginger root)
- 1 bunch green onions
- 1 lime
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar)
Instructions
- Dissolve 1 chicken bouillon cube in about 2 1/2 to 3 cups water and bring to a boil.
- Cut the chicken thighs into bite size pieces and add them to the broth. Let simmer over medium heat for about 15 minutes, until cooked through.
- Cut the lemongrass into large pieces. Slice the galangal (or ginger) into about 10 thin slices. Cut the red chili peppers into large pieces and tear the lime leaves in half. Add everything to the soup.
- Stir in just over 2 cups of coconut milk along with the fish sauce and palm sugar.
- Slice the cremini mushrooms and add them to the soup. Let simmer gently for another 10 minutes.
- Just before serving, squeeze fresh lime juice over each bowl. Serve topped with sliced green onions.
Notes
The galangal, lemongrass, lime leaves, and red chili peppers are used to flavor the soup. They are traditionally served in the broth but are not meant to be eaten.
- Cook Time: 40 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Thai