Ingredients
– 1 pound boneless chicken thighs, sliced
– 400 ml coconut milk
– 2 cups chicken broth
– 2 stalks lemongrass, chopped
– 4-5 slices galangal
– 4-5 kaffir lime leaves, torn
– 3-4 Thai bird’s eye chilies, crushed (adjust to taste)
– 200 grams mushrooms, sliced
– 2 tablespoons fish sauce
– 1 tablespoon fresh lime juice
– Fresh cilantro leaves, for garnish
– Optional toppings: sliced red chili, lime wedges
Instructions
Creating Tom Kha Gai can be both enjoyable and rewarding when following these simple steps:
1. Prepare the Broth: In a pot, combine chicken broth, coconut milk, lemongrass, galangal, and kaffir lime leaves. Bring to a simmer over medium heat.
2. Add Chicken: Once the broth is simmering, add the sliced chicken. Continue to cook for about 10 minutes.
3. Include Mushrooms: Add the mushrooms to the pot. Let everything cook for another 5-7 minutes, until the chicken is cooked through.
4. Seasoning: Stir in the fish sauce and crushed Thai chilies. Adjust the seasoning according to your taste preferences.
5. Finish with Lime: Remove the pot from heat and add the fresh lime juice for a zesty kick.
6. Garnish: Serve the soup hot, garnished with fresh cilantro leaves and optional sliced red chili for heat.
7. Enjoy: Ladle the soup into bowls and enjoy the aromatic and creamy goodness of Tom Kha Gai!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Fat: 25g
- Protein: You can substitute chicken with shrimp or tofu for a delightful twist.