Tom Kha Gai Soup Recipe | Quick and Easy
This authentic tom kha gai soup recipe is one of the tastiest Thai dishes. It’s easy to get the ingredients and make it yourself at home. This is an aromatic chicken soup with a touch of spice.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Soup
- Cuisine: Thai
Ingredients
Scale
- 2 sticks fresh lemongrass, in 2-inch (5cm) pieces
- ¾ oz (20g) peeled, thick-sliced fresh galangal
- 3 cups (750ml) chicken stock
- 2 teaspoons cilantro (fresh coriander) roots, and stems
- 4 kaffir lime leaves
- 7oz (200g) rinsed straw mushrooms
- 1lb 1oz (500g) thinly sliced chicken thigh or breast
- 4 teaspoons fish sauce
- 4 teaspoons lime juice
- 1 teaspoon brown sugar or grated palm sugar
- 1 cup (250ml) coconut milk
To Add Just Before Serving:
- 2 shredded fresh kaffir lime leaves
- 2 thinly sliced, de-seeded, small fresh Thai red chilies
- 1 thinly sliced stick fresh lemongrass
- ¼ cup (15g) cilantro (fresh coriander) leaves
Instructions
- Pound the lemongrass sticks with the side of a kitchen knife to bruise them.
- This helps release the taste into the soup.
- Put the lemongrass, galangal, stock, cilantro and lime leaves in a pan.
- Bring to a boil then turn down the heat and simmer 5 minutes.
- Take the pot off the heat and let the soup stand for 10 minutes.
- Now strain it through a fine strainer or muslin cloth into a heatproof bowl.
- Discard the solids.
- Rinse out the pan and put the soup back in there.
- Add the mushrooms and chicken.
- Bring to a boil then turn down the heat and simmer uncovered until the chicken is cooked.
- This should take about 5 minutes.
- Now stir in the fish sauce, lime juice, sugar and coconut milk.
- Cook until warmed through but don’t boil.
- Take the pan off the heat and stir in the remaining ingredients (lime leaves, chilies, lemongrass and cilantro).
- Serve the tom kha gai soup hot.
Find it online: https://victoriahaneveer.com/tom-kha-gai-soup-recipe/