A creamy, tangy Thai chicken soup infused with lemongrass, galangal, and lime. The coconut milk stays sweet, the broth carries the aromatics, and the fish sauce brings the salty depth classic to tom kha gai.
Ingredients
- 500 g chicken breasts
- 600 ml full-fat coconut milk
- 600 ml chicken broth
- 2 pieces fresh lemongrass
- 30 g fresh galangal
- 250 g button or oyster mushrooms
- 2 pieces limes
- 3 tbsp fish sauce
- 4 leaves makrut lime leaves
- 1 tsp palm or brown sugar
- 1 piece fresh red chili
- 0.5 bunches fresh cilantro
Method
- Slice the chicken into even, thin strips, clean the mushrooms, then cut them so they cook quickly and stay juicy.
- Split the lemongrass and crush it with the flat of a knife, slice the galangal, and bruise the makrut lime leaves to release their fragrant oils.
- Bring the broth to a simmer with the lemongrass, galangal, and makrut lime leaves, then let infuse until the liquid smells strongly of citrus and spices.
- Add the coconut milk and maintain gentle heat: the surface should quiver without rolling boils, to keep a smooth texture.
- Slide the chicken into the soup and cook gently until the pieces turn opaque and tender. Cook until fully done throughout.
- Add the mushrooms and continue cooking until they are supple but still meaty.
- Turn off the heat, stir in the fish sauce, sugar, and lime juice, then taste: the soup should be salty, tangy, sweet, and highly fragrant.
- Remove the large pieces of lemongrass, galangal, and makrut lime leaves if desired, then serve piping hot with fresh cilantro and sliced chili.
Nutrition
Per serving
- Energy
- 490.1 kcal
- Protein
- 35.52 g
- Carbohydrate
- 19.93 g
- Fat
- 30.44 g
- Fibre
- 4.58 g
- Calcium
- 53.78 mg
- Iron
- 5.8 mg
- Magnesium
- 86.64 mg
