Tom Kha Gai

Dive into the vibrant flavors of Thailand with this aromatic Tom Kha Gai, a coconut milk soup infused with lemongrass, galangal, and tender chicken. Perfect for a cozy weeknight dinner or a comforting weekend treat.

• 400 grams chicken breast
• 400 ml coconut milk
• 2 cups chicken broth
• 1 stalk lemongrass
• 3 slices galangal
• 5 leaves kaffir lime leaves
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 cup mushrooms
• 1 red chili pepper

Method

1. 1

   In a pot, combine the chicken broth and lemongrass. Bring to a boil over medium heat.

2. 2

   Add the galangal, kaffir lime leaves, and sliced chicken to the pot. Simmer until the chicken is cooked through, about 10 minutes.

3. 3

   Stir in the coconut milk and bring the soup back to a gentle simmer.

4. 4

   Add the mushrooms and chili pepper, cooking for an additional 5 minutes or until mushrooms are tender.

5. 5

   Season the soup with fish sauce and lime juice. Stir well and taste for seasoning.

6. 6

   Remove from heat and let it sit for a few minutes to allow flavors to meld.

7. 7

   Serve hot, garnished with fresh herbs if desired. Enjoy your Tom Kha Gai!