Thai Coconut Chicken Soup (Tom Kha Gai in 35 Minutes)
Make Thai Coconut Chicken Soup with tender chicken, mushrooms, coconut milk, lemongrass, galangal, lime, and fish sauce. This cozy tom kha gai tastes…
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Ingredients
- 2 cups (480 ml) low-sodium chicken stock
- 2 stalks lemongrass, trimmed, bruised, and cut into 3-inch pieces
- 8 thin slices fresh galangal, about 1 1/2 inches (15 g)
- 6 makrut lime leaves, torn
- 1 small shallot, thinly sliced
- 2 Thai chilies, lightly crushed, optional
- 1 lb (450 g) boneless skinless chicken thighs, thinly sliced
- 8 oz (225 g) oyster, straw, or cremini mushrooms, sliced
- 1 can (13.5 oz or 400 ml) full-fat coconut milk
- 2 tablespoons fish sauce, plus more to taste
- 1 teaspoon palm sugar or light brown sugar
- 2 1/2 tablespoons fresh lime juice, plus more to taste
- 1/4 cup chopped cilantro
- 2 scallions, thinly sliced
- Chili oil or sliced fresh chilies, for serving, optional
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