Tom Kha Gai
A rich and fragrant coconut chicken soup with lemongrass and lime that beautifully balances salty, sour, sweet, and spicy flavors.
15 min
Prep
25 min
Cook
4
Serves
350
Calories
Macros · per serving
25g protein
15g carbs
22g fat
Ingredients
For 4 servings
- 400 g chicken breast
- 400 ml coconut milk
- 400 ml chicken broth
- 2 lemongrass stalk
- 30 g galangal
- 1 lime
- 3 tbsp fish sauce
- 1 tbsp brown sugar
- 200 g mushrooms
- 2 thai bird's eye chili
- 20 g cilantro
- 1 onion
- 3 clove garlic
- salt — to taste
Instructions
- 1
Slice the chicken breast thinly and set aside.
- 2
Peel and slice the galangal into thin pieces. Bruise the lemongrass stalks by gently crushing them and cut into 4-inch pieces.
- 3
Mince the garlic and thinly slice the onion. Cut the mushrooms into bite-sized pieces.
- 4
In a large pot, combine the chicken broth and coconut milk, and bring to a simmer over medium heat.
- 5
Add the galangal, lemongrass, garlic, and onion to the pot and simmer for 10 minutes to infuse the flavors.
- 6
Add the chicken slices to the pot and simmer for 5 minutes or until the chicken is cooked through.
- 7
Add the mushrooms, fish sauce, and brown sugar, then simmer for an additional 5 minutes.
- 8
Thinly slice the chili and add to the soup. Squeeze in the juice of the lime and adjust seasoning with salt.
- 9
Garnish with freshly chopped cilantro before serving.
Cook it this week.
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