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Thai coconut chicken soup (Tom Kha Gai)
An easy Thai soup you'll fall totally in love with.
SERVES
2
Ingredients
- 3 cups coconut milk
- 3 cups chicken stock
- 5 Thai chillis smashed with the back of a knife
- 3 inches of galangal cut into rounds
- 2 stalks lemongrass
- 8 Kaffir lime leaves
- 2 chicken breasts, thinly sliced into bite size pieces
- 2 cups sliced mushrooms (straw if you can find them, but button mushrooms will do)
- 5 tablespoons fish sauce
- Juice of 3-4 limes
- Fresh chopped coriander to garnish
Directions
- Place coconut milk and chicken stock in a pot and bring to a simmer. Add galangal, lemon grass, and lime leaves. Simmer for five minutes.
- Add chicken and mushrooms and simmer for another five to six minutes. In the last minute of cooking, add chillis.
- Season soup off the heat with fish sauce and limes to taste. Pour into bowls and garnish with fresh chopped coriander.
