Tom Kha Gai (Chicken Coconut Soup)
Yields 4
This Thai classic, combines creaminess from coconut milk with a balance of sweet, salty, spicy and sour which is the trademark of Thai cooking. I must confess that I do have an emotional connection to this soup, it was one of the first dishes Hendrie made for me. He made it from a package of tom kha paste he picked up while on holiday in Thailand. In our home, we have moved away from these types of packaged pastes, we invite you to try this amazing soup made from scratch!Enjoy!
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 600ml Chicken stock
- 300g Chicken breast (thinly sliced)
- 2 Lemongrass stalks (cut in 1-inch pieces)
- 6 Kaffir lime leaves
- 5 Shiitake mushrooms (thinly sliced, if using dried ones, hydrate them first)
- 20g Galangal (sliced)
- 1-2 Red chilies (thinly sliced, remove seeds and membranes to reduce spiciness if required)
- 400g Coconut milk (1 can)
- 1 Tablespoon Lime Juice
- 1 Tablespoon Fish sauce (or as required, taste first in case your stock is salty)
- 1 Tablespoon Palm sugar or brown sugar
- Thai basil leaves (about 2 leaves, optional, great flavour)
- Coriander leaves (chopped or whole, garnish)
- Spring onions (thinly sliced, garnish)
- 2 tablespoons coconut milk powder (optional, only if you want soupy creamier, make into a paste with water first.)
Instructions
- Prepare all the ingredients.
- Bring the chicken stock to a boil
- Add the chicken pieces, mushrooms, lemongrass, galangal and chili. Cook until chicken is just cooked through.
- Turn down the heat to a medium-low and add coconut milk, fish sauce and sugar.
- Let soup simmer for about 2 minutes while adding lime juice, basil and kaffir lime leaves. Turn off the heat.
- Serve topped with chopped spring onions and coriander leaves.
- This soup can also be enjoyed with rice noodles.
7.8.1.2
20
https://chefbraakman.com/tom-kha-gai-chicken-coconut-soup/Calories
1362 cal
Fat
93 g
Carbs
73 g
Protein
78 g
2 thoughts on “Tom Kha Gai (Chicken Coconut Soup)”