Rachael’s Recipes

Authentic Tom Kha Gai (Thai coconut chicken soup)

Name: Authentic Tom Kha Gai (Thai coconut chicken soup)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups chicken stock (unsalted, preferably homemade); 1 ½ cups coconut milk; 1 tsp kosher salt (or half the amount of table salt); 1 lb chicken thigh, boneless skinless (bite-sized pieces, see note 1); 1 stalk lemongrass (bottom half only, smashed and cut into 2-inch pieces); 12 thin slices galangal (see note 2); 5 makrut lime leaves (roughly torn into big chunks, center stems removed); 3-4 Thai chilies (bruised or cut into large pieces); 2 Tbsp fish sauce; 1 tsp finely chopped palm sugar, or granulated sugar; 5 ½ oz oyster mushrooms; 2 ½ Tbsp lime juice; chopped green onion and/or cilantro, for garnish; Jasmine rice, for serving

4 servings

portionen

15 minutes

aktive zeit

40 minutes

gesamtzeit

Kochen beginnen

Zutaten

2 cups chicken stock (unsalted, preferably homemade)

1 ½ cups coconut milk

1 tsp kosher salt (or half the amount of table salt)

1 lb chicken thigh, boneless skinless (bite-sized pieces, see note 1)

1 stalk lemongrass (bottom half only, smashed and cut into 2-inch pieces)

12 thin slices galangal (see note 2)

5 makrut lime leaves (roughly torn into big chunks, center stems removed)

3-4 Thai chilies (bruised or cut into large pieces)

2 Tbsp fish sauce

1 tsp finely chopped palm sugar, or granulated sugar

5 ½ oz oyster mushrooms

2 ½ Tbsp lime juice

chopped green onion and/or cilantro, for garnish

Jasmine rice, for serving

Anweisungen

Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for 15-20 minutes or until chicken is fork tender.

Add coconut milk, lemongrass, galangal, makrut lime leaves, chilies, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.

Add the mushrooms, bring back to a simmer, and cook for 1-2 minutes or until cooked through.

Taste and add more fish sauce as needed. Turn off the heat and add 2 Tbsp of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.

Serve with jasmine rice as part of a larger Thai meal, or you can put rice in the soup and enjoy on its own. (Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or inform your guests.)

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Nährwertangaben

Portionsgröße

Kalorien

332 kcal

Gesamtfett

23 g

Gesättigtes Fett

17 g

Ungesättigtes Fett

3 g

Transfett

1 g

Cholesterin

108 mg

Natrium

1426 mg

Gesamtkohlenhydrate

8 g

Ballaststoffe

1 g

Zucker insgesamt

2 g

Eiweiß

25 g