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Authentic Thai Chicken Soup Recipe

Tom Kha Gai Soup Recipe
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This amazing Thai soup features cilantro, lime, galangal, fish sauce, lemongrass, coconut milk, chilies and more. It is light and tasty, and the aromatic seasonings work very well for an authentic result.

Ingredients

Scale
  • 2 fresh lemongrass sticks, in 2-inch (5cm) pieces (or 2 teaspoons bottled chopped lemongrass)
  • 3 cups (750ml) chicken stock
  • 1 or 2 seeded, thinly sliced fresh Thai red chilies
  • 1 tablespoon (20g) fresh galangal, peeled and thick-sliced (or 2 teaspoons bottled chopped galangal)
  • 2 teaspoons cilantro (fresh coriander) roots and stems
  • 4 kaffir lime leaves
  • 1 lb (450g) thinly sliced chicken thigh fillets
  • 7 oz (200g) sliced mushrooms
  • 2 tablespoons lime juice
  • 1 cup (250ml) coconut milk
  • 1 teaspoon grated palm sugar or brown sugar
  • 2 tablespoons fish sauce

To Serve

  • 2 shredded fresh kaffir lime leaves (optional)
  • 1 thinly sliced fresh lemongrass stick (optional)
  • Handful of cilantro (fresh coriander) leaves

Instructions

  1. If you’re using fresh lemongrass, cut it into 2-inch (5cm) pieces and bash them with a kitchen knife to help release the flavor.
  2. Put the stock in a pan with the lemongrass, galangal, cilantro roots and stems, and whole lime leaves.
  3. Bring to a boil then turn the heat down and simmer for 15 minutes.
  4. Strain the stock into a bowl.
  5. Rinse out the pot then return the strained stock into there.
  6. Add the chicken and mushrooms.
  7. Bring to a boil then turn down the heat and simmer until the chicken is cooked (about 5 minutes).
  8. Now you can stir in the lime juice, coconut milk, sugar, chilies and fish sauce.
  9. Heat the soup through until it is almost boiling but not quite.
  10. Stir in the kaffir lime leaves and lemongrass (if using) and the cilantro, then serve hot.

Notes

  • I didn’t have fresh lemongrass or galangal but I did have them bottled, so I used that instead and the flavor was fine.
  • I didn’t have kaffir lime leaves either but just added some extra lime juice to the soup and it worked well.
  • I used light coconut milk and that worked fine.

Find it online: https://victoriahaneveer.com/tom-kha-gai-thai-chicken-soup/