Tom Kha Soup
Tom Kha Soup - the EASIEST recipe for Tom Kha Gai or Thai coconut chicken soup with chicken, mushroom and coconut milk, and even better than restauarants.
Servings: 2 people
Ingredients
- 8 oz (230g) boneless and skinless chicken breast or thighs, cut into strips or thin pieces
- 20 canned straw mushrooms
- 1 1/2 cups coconut milk
- 1 cup water
- 1 stalk lemongrass cut into 3-inch (7cm) lengths and pounded
- 6 kaffir lime leaves lightly bruised to release the flavor
- 6 slices galangal
- 8 bird's eye chilies lightly pounded
- 3 tablespoons fish sauce
- 2 1/2 tablespoons lime juice or to taste
- 1 tablespoon cilantro chopped
Instructions
- Add water, lemongrass, galangal, chilies, and kaffir lime leaves to a pot and bring to a boil. Add the straw mushrooms and chicken, then boil on medium heat for a few minutes, or until the chicken is cooked through.
- Add coconut milk and boil for a couple more minutes. Turn off the heat and stir in lime juice and fish sauce to taste. Garnish with chopped cilantro before serving.
Notes
If you can't find galangal, do not use ginger. Ginger is not the substitute for galangal. "Tom Kha" means galangal in Thai. However, if you absolutely can't find galangal and still wish to make this because you love this soup so much, just make it without galangal.
Nutrition
Serving: 2people | Calories: 510kcal | Carbohydrates: 13g | Protein: 31g | Fat: 40g | Saturated Fat: 33g | Cholesterol: 73mg | Sodium: 2493mg | Fiber: 2g | Sugar: 2g