Tom Kha Gai Soup
A fragrant Thai coconut soup featuring tender chicken, lemongrass, and mushrooms, offering a delightful balance of flavors.
Ingredients
Main Ingredients
- 1 lb chicken (sliced) You can substitute with shrimp or tofu.
- 4 cups coconut milk
- 2 cups chicken broth Vegetable broth can be used for a vegetarian version.
- 2 stalks lemongrass (chopped) Fresh is best for flavor.
- 3-4 slices galangal (or ginger)
- 3-4 leaves kaffir lime leaves
- 2-3 pieces Thai bird chilies (crushed) Adjust according to spice preference.
- 1 cup mushrooms (sliced) Shiitake can be used for a different flavor.
- 2-3 tablespoons fish sauce Can be adjusted for seasoning.
- 2-3 tablespoons lime juice Add more for extra tang if desired.
- to taste Fresh cilantro (for garnish) Enhances the presentation and flavor.
Instructions
Preparation
- Gather all your ingredients for a smooth cooking process.
- In a medium-sized pot, combine the sliced chicken, coconut milk, and chicken broth to form the soup base.
- Add chopped lemongrass, galangal slices, kaffir lime leaves, and crushed Thai bird chilies to the pot.
Cooking
- Turn the heat to medium and bring the mixture to a gentle simmer.
- Let it simmer for about 10 minutes, monitoring the pot as the flavors develop.
- Stir in the sliced mushrooms, fish sauce, and lime juice, and allow to simmer for an additional 5 minutes.
Serving
- Taste the soup and adjust seasoning with more fish sauce or lime juice as needed.
- Ladle the soup into bowls and garnish with fresh cilantro.
- Serve hot, optionally with steamed jasmine rice or a light salad.
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Notes
For best results, use fresh ingredients. Adjust spiciness and taste as you go. Can store in the refrigerator for up to 3 days or freeze for longer shelf life.