Easy Tom Kha Gai Recipe: Creamy Thai Coconut Chicken Soup
Whip up authentic Tom Kha Gai! This easy Thai coconut chicken soup recipe is packed with flavor and ready in under an hour. Get ready for a taste of Thailand!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bellerecipe.com.
Ingredients
- 4 cups (950ml) Chicken Broth (low sodium preferred)
- 1 (13.5 oz/ 400ml) can Full-Fat Coconut Milk (not light!)
- 1-inch piece Fresh Galangal, thinly sliced (or Ginger, if unavailable)
- 2 stalks Lemongrass, bruised and thinly sliced
- 4-6 Kaffir Lime Leaves, torn (or zest of 1 lime, plus a couple extra lime wedges)
- 2-3 Thai Bird's Eye Chilies, lightly crushed (or red pepper flakes to taste) - optional
- 1/4 cup (60ml) Fish Sauce
- 2 tablespoons (30ml) Lime Juice (freshly squeezed, naturally!)
- 1 tablespoon (15ml) Sugar (granulated or palm sugar if you're feeling fancy)
- 1 pound (450g) Boneless, Skinless Chicken Thighs, cut into bite-sized pieces
- 8 ounces (225g) Fresh Mushrooms, sliced (Oyster, Shiitake, or Button)
- 1/2 cup (50g) Cherry Tomatoes, halved
- Fresh Cilantro Leaves, chopped
- Lime Wedges
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