THAI CHICKEN COCONUT SOUP (TOM KHA GAI)
 
Prep time
Cook time
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Recipe type: Coconut Chicken Soup
Cuisine: Thai
Serves: 4
Ingredients
  • 2 chicken breasts, thinly sliced
  • 3 oz. oyster mushroom (or white button mushrooms)
  • 2 (13.5 oz.) cans Coconut Milk
  • 3 tablespoons Fish Sauce
  • 1 stalk of lemon grass, cut into 2-3 inches
  • 4 kaffir lime leaves
  • 2 shallots, quartered
  • 4 slices of galangal
  • the juice of 1-2 limes
  • cilantro leaves
  • 4 smashed Thai chilies (more or less and totally optional)
Instructions
  1. Add Coconut Milk, lemongrass, kaffir lime leaves, shallots, galangal, and 2 tablespoons of Fish Sauce in a pot over medium heat. Bring to a boil.
  2. Add chicken. Let it cook until it's no longer pink, about 3-4 minutes.
  3. Add mushrooms and smashed Thai chilies. If you don't like spicy food, you can omit them or use less. Let them cook for a few minutes.
  4. Turn of the heat. Squeeze 1 lime into the soup. Taste it, add more if needed.
  5. Garnish with some chopped cilantro leaves. Serve hot with some Jasmin rice or quinoa.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/thai-chicken-coconut-soup-tom-kha-gai/