Tom Kha Gai (Thai Coconut Chicken Soup)
- Yield 4
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Tom Kha Gai (Thai Coconut Chicken Soup) is a soup recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 stalks fresh lemongrass, tough outer layers removed
- 2 tablespoons thinly-sliced galangal (or substitute fresh ginger)
- 6 kaffir lime leaves, torn into large pieces
- 6 cups good-quality chicken stock
- 4 green onions, thinly sliced (white and green parts separated)
- 8 ounces white, shiitake, or oyster mushrooms (or a mix), sliced
- 2 cups cooked shredded chicken
- 2 (13.5-ounce) cans coconut milk
- 2 tablespoons fish sauce
- 1 –3 teaspoons coconut sugar (to taste, or use another favorite sweetener)
- 1 –2 tablespoons Thai chili paste (nam prik pao), optional
- 2 tablespoons fresh lime juice
- fine sea salt, to taste
Method
Infuse the broth. Using the back of a knife, lightly smash the lemongrass on a cutting board, then cut it into 1-inch pieces. Tip in lemongrass, galangal, kaffir lime leaves, chicken broth, and the white parts of the green onions to a large stockpot. Raise to a boil over a hot burner, then reduce heat to medium-low and let it bubble gently for 10 minutes, stirring occasionally.
Strain. Tip the broth through a fine-mesh strainer and discard the lemongrass, lime leaves, and galangal solids. Put back the clear, aromatic broth to the pot.
Build the soup. Tip in the mushrooms, coconut milk, fish sauce, coconut sugar, and Thai chili paste (if using). Whisk to combine. Raise the soup back to a gentle let it bubble gently over medium-a hot burner and cook for 3–5 minutes, until the mushrooms are tender.
Tip in the chicken and lime. Stir in the shredded chicken and cook for 1–2 minutes, until warmed through. Lift from heat and mix in the fresh lime juice. Check the seasoning and adjust — adding more fish sauce (salty), lime juice (sour), sugar (sweet), or chili paste (spicy) as desired.
Plate Ladle the soup into bowls and finish generously with cilantro, green onion tops, red chiles, and lime wedges. Plate warm and enjoy!
