Coconut Chicken Soup (tom Kha Gai) Recipe

• total time: 13 minutes

Ingredients

2 cups coconut milk (full-fat for richness)

2 cups chicken broth

1 lb chicken breast or thighs, thinly sliced

4-5 slices fresh galangal (or ginger if unavailable)

2 stalks lemongrass, trimmed and smashed

4-5 kaffir lime leaves (optional, but highly recommended)

1-2 Thai chilies, sliced (adjust for spice preference)

1 cup mushrooms, sliced (shiitake or button mushrooms)

1-2 tbsp fish sauce (or soy sauce for a vegan option)

2 tbsp lime juice (freshly squeezed)

1 tbsp sugar (optional, to balance flavors)

Fresh cilantro, for garnish

1-2 tbsp chopped green onions, for garnish

Directions

Prepare the Aromatics:

In a medium-sized pot, bring the chicken broth to a simmer over medium heat. Add the galangal (or ginger), lemongrass, and kaffir lime leaves. Simmer for 5-7 minutes to infuse the broth with the aromatic flavors.

Add the Coconut Milk:

Stir in the coconut milk and bring the mixture to a gentle simmer. Do not let it boil, as coconut milk can curdle at high heat.

Cook the Chicken:

Add the thinly sliced chicken and mushrooms to the soup. Cook for about 7-8 minutes, or until the chicken is fully cooked and tender. The chicken will cook quickly due to the thin slices.

Season the Soup:

Stir in the fish sauce (or soy sauce), lime juice, and sugar (if using). Taste and adjust the seasoning as needed, adding more lime juice for sourness or fish sauce for saltiness.

Add Chilies:

Add the sliced Thai chilies to the soup. Adjust the quantity based on your desired level of spiciness.