Tom Kha Gai (coconut soup with chicken)
Ingredients :
- 2 cups chicken broth
- 1 can (400 ml) coconut milk
- 200 grams chicken breast, sliced into bite-sized pieces
- 3-4 kaffir lime leaves, torn into pieces
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 3-4 slices galangal (or ginger, if unavailable)
- 1 small onion, sliced
- 200 grams mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Fresh cilantro leaves for garnish
- Thai chili peppers, thinly sliced (optional for extra spice)
How to Make :
- In a pot, bring the chicken broth to a boil over medium heat.
- Add the lemongrass, kaffir lime leaves, and galangal slices to the pot. Let it simmer for 5-10 minutes to infuse the flavors.
- Add the sliced chicken breast to the pot and cook until the chicken is cooked through.
- Add the coconut milk, sliced onion, and mushrooms to the pot. Simmer for another 5 minutes until the vegetables are tender.
- Stir in the fish sauce, lime juice, and sugar. Taste and adjust the seasoning if needed.
- Remove the pot from heat and discard the lemongrass, kaffir lime leaves, and galangal slices.
- Serve the Tom Kha Gai hot, garnished with fresh cilantro leaves and Thai chili peppers (if desired).
- Enjoy your comforting and flavorful Tom Kha Gai soup!
