Thai Chicken and Coconut Soup (Tom Kha Gai)

Thai Chicken and Coconut Soup (Tom Kha Gai)

Tom Kha Gai is a light, fresh and creamy Thai soup that is well known in the thai cruisine. This soup shouldn´t miss on a menu of a good Thai restaurant. The soup is a mixture of hot, sweet and sour taste. It is very easy to cook and we are sure you will love our authentic Thai soup!

 
 

4 SERVINGS
gluten free lactose free meat

Ingredients
800 ml coconut milk
250 ml veggie stock
400 g chicken breast Filets, diced
3-4 Thai green onions
100 g brown mushrooms
2 lemongrass stalks
4 cm galangal, peeled & chopped
4-5 kaffir lime leaves
2 red Thai chilis
2 tbs palm sugar
2 tbs fish sauce
2 limes
Fresh coriander / cilantro

First of all bruise lemongrass with your knife, cut rombases on top and cut in 3 pieces. Clean and halve mushrooms. Wash, dry and cut chicken breast in small pieces.

Use a saucepan and pour in veggie stock and half of the coconut milk. Add lemongrass pieces, ginger, chili and palm sugar in a saucepan. Simmer it over medium heat for 5 minutes.

Add chicken, mushrooms and the other half of the coconut milk and simmer for 5 more minutes until the chicken is cooked.

Taste with fish sauce and the lime juice. Serve in warm bowls with fresh mint and basil leaves.

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