Tom Kha Gai Recipe (Thai Coconut Chicken Soup)
Tom Kha Gai is a spicy Thai chicken soup infused with creamy coconut, fiery Thai chilies, fragrant lemongrass, lime leaves and more, with lots mushrooms.
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 www.chilipeppermadness.com.
Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Can opener
- Mixing bowl
Ingredients
- 1 tablespoon coconut oil (or vegetable oil)
- 2 shallots (sliced)
- 3 cloves garlic (minced)
- 3-4 Thai bird's eye chilies (smashed (or to taste))
- 2 stalks lemongrass (trimmed, outer layers removed, and cut into 2-inch pieces)
- 3 inch piece fresh galangal (thinly sliced)
- 5 makrut lime leaves (torn)
- 2 cups chicken broth (use 3-4 cups for thinner soup consistency)
- 1 pound boneless skinless chicken thighs (cut into bite-sized pieces)
- 6 ounces oyster, shiitake, or straw mushrooms (sliced)
- 2 13.5-ounce cans full-fat coconut milk
- 2 tablespoons fish sauce (or to taste)
- 2 teaspoons palm sugar or light brown sugar
- Salt to taste
- Juice of 2 limes (about 2 tablespoons)
- For garnish. Fresh chopped cilantro, chopped green onion, optional sliced chilies for extra heat
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