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Tom Kha Gai (Thai Coconut Chicken Soup)
Learn how to make Tom Kha Gai (Thai Coconut Chicken Soup) with this delicious and easy recipe!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●cutting board
- ●pot
- ●strainer
- ●bowl
📝 Preparation Steps
1
Infuse the broth. Using the back of a knife, lightly smash the lemongrass on a cutting board, then cut it into 1-inch pieces. Add lemongrass, galangal, kaffir lime leaves, chicken broth, and the white parts of the green onions to a large stockpot. Bring to a boil over high heat, then reduce heat to medium-low and simmer for ⏱️ 10 minutes, stirring occasionally.
kaffir lime leaves (torn into large pieces)6white (shiitake, or oyster mushrooms (or a mix), sliced)8 ounces
2
Strain. Pour the broth through a fine-mesh strainer and discard the lemongrass, lime leaves, and galangal solids. Return the clear, aromatic broth to the pot.
3
Build the soup. Add the mushrooms, coconut milk, fish sauce, coconut sugar, and Thai chili paste (if using). Stir to combine. Bring the soup back to a gentle simmer over medium-high heat and cook for 3–⏱️ 5 minutes, until the mushrooms are tender.
coconut milk2 (13.5-ounce) cansfish sauce2 tablespoons
4
Add the chicken and lime. Stir in the shredded chicken and cook for 1–⏱️ 2 minutes, until warmed through. Remove from heat and stir in the fresh lime juice. Taste and adjust — adding more fish sauce (salty), lime juice (sour), sugar (sweet), or chili paste (spicy) as desired.
fresh lime juice2 tablespoonsfish sauce2 tablespoons
5
Serve. Ladle the soup into bowls and garnish generously with cilantro, green onion tops, red chiles, and lime wedges. Serve warm and enjoy!
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