Thai Chicken and Coconut Soup (Tom Kha Gai)
What does it include?
Ingredients
- 800 ml chicken broth
- 800 g coconut milk
- 30 g galangal paste
- 2 stalks of lemongrass
- 8 kaffir lime leaves
- 500 g boneless chicken thighs, cut into pieces
- 300 g oyster mushrooms
- 6 bird's eye chilies
- 15 g powdered sugar
- 75 ml fish sauce
- Juice of 3 limes
- Coriander leaves to serve
- Cooked rice to accompany
How to prepare it step by step?
Preparation
- Add the chicken broth and coconut milk to a large pot over medium heat.
- Stir in the galangal, lemongrass, and kaffir lime leaves, and simmer for 6-8 minutes to infuse the flavors.
- Add the chicken pieces and cook for 8-10 minutes until they are tender and cooked through.
- Introduce the mushrooms and chilies, cooking for an additional 3-5 minutes until all ingredients are tender.
- Sprinkle with sugar, add fish sauce and lime juice, then adjust seasoning to taste.
Full description
Indulge in the aromatic allure of Thai Chicken and Coconut Soup (Tom Kha Gai), a harmonious blend of creamy coconut milk and rich chicken broth. This soup is a symphony of flavors, where the earthy galangal and fragrant lemongrass dance with the citrusy zing of kaffir lime leaves. The tender chicken pieces and oyster mushrooms add a delightful texture, while the fiery bird's eye chilies offer a spicy kick. A sprinkle of powdered sugar and a dash of fish sauce balance the acidity, creating a soup that's both comforting and invigorating. Serve with fresh coriander leaves and steamed rice for a complete Thai culinary experience.
