Tom Kha Gai (Thai Chicken Coconut Soup)
Author: Today I Might
Prep time:
Cook time:
Total time:
Serves: 8
- 4 cups chicken broth
- 1½ cups boneless, skinless chicken breast, chopped
- 3 cups coconut milk
- 2 cups mushrooms, diced
- 3 tablespoons lime juice
- 6-8 Thai chilies, chopped
- 3-4 garlic cloves, minced
- 1-2 lemongrass stalks, chopped 2 inches long
- 2 inches of galangal, sliced
- 1 teaspoon fish sauce
- 1 tablespoon sugar
- 2 tablespoons butter
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- cilantro and hot chili oil to garnish (if desired)
- In a large stock pot heat the chicken broth on med-high heat.
- Add the lemongrass, thai chilies, garlic and galangal.
- Once boiling, reduce heat to low and allow to simmer for 15-20 minutes.
- In a skillet, heat butter on med-high heat until melted.
- To the skillet, add the chicken and stir until browned.
- Next, add the mushrooms and cook until slightly tender then turn off heat.
- Once the broth has simmered for 15-20 minutes, add the chicken and mushroom mixture.
- Add the coconut milk, lime juice, fish sauce, sugar, black pepper and red pepper and stir to combine.
- Turn the heat back up to medium.
- Once boiling, turn heat to low and allow to simmer for at least 30 minutes.
- If desired, remove lemongrass and galangal slices prior to serving.
- Garnish with some chopped cilantro and/or a couple of drops of hot chili oil.
Recipe by Today I Might... at http://www.todayimight.com/food/tom-kha-gai-thai-chicken-coconut-soup/
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