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. The Thais and also the tourists love this dish. This soup can be found on every menu of a good Thai restaurant. It is a mixture of hot, sweet and sour taste. IN our step by step recipe we show you how to cook this super delicious Thai classic at home.
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
2 red Thai chilis
2 tbs palm sugar
4-5 kaffir lime leaves
2 tbs fish sauce
Fresh coriander, for serving
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 coriander leaves.
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