Description
A super delicious soup from Thailand – this Tom Kha Gai aka. Thai Chicken Coconut Soup is super easy to prepare and extremely tasty! So good!
Ingredients
For the soup:
1 can (13.5 fl. oz./400ml) coconut milk
13.5 fl. oz. (400ml) chicken stock
1 piece of galangal or ginger (1.6 in/4cm), peeled & sliced
2 stalks of lemongrass
3 kaffir lime leaves
1 small chili pepper (whole)
1 tbsp. fish sauce
3–4 brown mushrooms, in pieces
7 oz. (200g) boneless chicken breast, cut into strips
1 lime (juice)
1 tbsp. soy sauce
some sugar (optional)
For the decoration:
1 spring onion, in strips
some fresh mint & coriander
some fresh chili (or crispy chili oil)
1 tomato, sliced (optional)
Instructions
1. Add coconut milk and chicken stock to a large saucepan. Peel the galangal or ginger and cut it into thin slices. Cut the lemongrass into 2-inch long pieces, crush it lightly with a spoon or similar, and add it to the saucepan. Add the kaffir lime leaves, the chili (whole), and fish sauce as well, and bring everything to a boil over medium-high heat. Let the soup simmer for about 10 minutes.
2. While the soup is simmering, clean the mushrooms and cut them into quarters or sixths. Clean the chicken breast and cut it into thin strips. When the soup has been cooking long enough, add the mushrooms and chicken breast. Continue cooking the soup for 5 minutes longer.
3. Next, season the soup with the juice of a lime, soy sauce, and a bit of sugar (optional).
4. Pour the soup into bowls, and decorate with spring onions, fresh mint, coriander, and chili (in rings) or crispy chili oil. We also like to add a few tomato wedges to the soup, but this is a personal preference and optional. Serve with rice or rice noodles.
Notes
Lemongrass, galangal, and kaffir lime leaves should not be eaten. Remove them before serving or simply leave them in the bowls and ignore them ;)