Thai 25 min

Tom Kha Gai (Coconut Chicken Soup)

Name: Tom Kha Gai (Coconut Chicken Soup)
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 lb boneless chicken thighs, sliced thin; 2 cans (13.5 oz each) coconut milk; 1 cup chicken broth; 4 stalks lemongrass, bruised and cut into 2-inch pieces; 2-inch piece galangal (or fresh ginger), sliced 1/4-inch thick; 6 kaffir lime leaves, torn in half; 4 Thai bird chilies, lightly crushed; 8 oz oyster or button mushrooms, sliced; 3 tablespoons fish sauce; 2 tablespoons lime juice; 1 tablespoon palm sugar or brown sugar; 1 cup cherry tomatoes; Fresh cilantro and sliced chili for serving

dairy-freehealthycomfort-foodgluten-freespicy

Ingredientsfor 2

420

Cal

28g

Protein

14g

Carbs

30g

Fat

11 lb boneless chicken thighs, sliced thin
22 cans (13.5 oz each) coconut milk
31 cup chicken broth
44 stalks lemongrass, bruised and cut into 2-inch pieces
52-inch piece galangal (or fresh ginger), sliced 1/4-inch thick
66 kaffir lime leaves, torn in half
74 Thai bird chilies, lightly crushed
88 oz oyster or button mushrooms, sliced
93 tablespoons fish sauce
102 tablespoons lime juice
111 tablespoon palm sugar or brown sugar
121 cup cherry tomatoes
13Fresh cilantro and sliced chili for serving

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Instructions

1
Combine coconut milk and chicken broth in a pot. Add lemongrass, galangal, kaffir lime leaves, and crushed chilies. Bring to a gentle simmer over medium heat — do not boil vigorously or the coconut milk will curdle. Simmer 10 minutes to infuse the aromatics into the broth.
2
Add chicken slices and mushrooms. Simmer 8–10 minutes until chicken is cooked through. Add cherry tomatoes in the last 2 minutes — they should soften but not fall apart.
3
Season with fish sauce, lime juice, and palm sugar. Taste carefully and adjust: the soup should be harmoniously sour, salty, slightly sweet, rich from coconut, and aromatic. Remove the galangal, lemongrass, and kaffir lime leaves before serving.
4
Ladle into bowls. Top generously with fresh cilantro and sliced chili. This soup is meant to be served with steamed rice — spoon it over the rice rather than sipping it like a soup.