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10) Thai Coconut Chicken Soup (Tom Kha Gai)

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb boneless skinless chicken thighs thinly sliced
  • 3 cups chicken broth
  • 2 cups canned coconut milk about 1 can
  • 2-3 stalks lemongrass smashed and cut into 2-inch pieces
  • 3-4 kaffir lime leaves optional
  • 2-3 slices galangal or 1-inch fresh ginger thinly sliced
  • 2-3 Thai chilies or 1 tsp chili flakes adjust to taste
  • 8 oz mushrooms sliced
  • 2 tbsp fish sauce
  • 1 –2 tbsp lime juice to taste
  • 1 tsp brown sugar
  • Fresh cilantro and sliced scallions to garnish

Method
 

  1. Heat oil in a pot over medium heat; sauté lemongrass and galangal 1–2 minutes to bloom aromas.
  2. Add chicken and cook until edges just turn white.
  3. Pour in chicken broth and bring to a gentle simmer for 10 minutes.
  4. Stir in coconut milk, mushrooms, chilies, fish sauce, and sugar; simmer 5–7 minutes until chicken is cooked through.
  5. Remove lemongrass and lime leaves, then stir in lime juice and adjust seasoning.
  6. Serve hot, garnished with cilantro and scallions.