Tom Kha Gai~ Thai coconut Chicken Soup

Meera

5 from 1 vote

Prep Time 10

Cook Time 25

Course Soup

Cuisine Thai

Servings

1 lb boneless skinless chicken breast or thighs thinly sliced
3 cups chicken broth
2 cups full fat coconut milk, about 15 oz
2 sticks lemongrass, bottom 3-4 inches, cut into 3-4 pieces each, and bashed to release some of its flavors
2 tbsp fish sauce
1 tsp coconut sugar
6-8 oz oyster, shiitake or any Asian mushroom
3 inch piece galangal, thinly sliced
6-8 Markut or Kaffir lime leaves
2-3 tbsp lime juice, about 1½ limes

Bring chicken stock to a boil. (if using chicken thighs add it now, if using breast it can be added later)
Add coconut milk, lemongrass, galangal, makrut lime leaves, chilies, 1 tbsp fish sauce, and coconut sugar. Simmer for 5-7 minutes to infuse. ( don't simmer for long as the flavors of the herbs vaporize)
Add the mushrooms, (if using chicken breast slices, add now) bring the heat back to a simmer, and cook for 5 minutes or until the chicken is cooked through.
Taste and add more fish sauce as needed. Take it off the heat and add 2 tablespoon of the lime juice, taste and add more as needed.
Garnish with chopped green onions and/or cilantro.
Serve over some steamed rice. And some lime wedges on the side.

The lemongrass, galangal and lime leaves are meant for infusion only and not meant to be eaten.

Keyword Chicken Soup, thai

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