Tom Kha Gai
Creamy coconut broth with tender chicken, galangal, lemongrass and fresh lime. Rich, fragrant, slightly sour and gently spicy.
Method
Six steps · about 30 minutesPrepare the broth
Add the chicken stock, galangal, lemongrass, makrut lime leaves and chilies to a pot. Simmer for 5–10 minutes to release the flavours.
Add the coconut milk
Pour in the coconut milk and bring gently to a simmer. Avoid boiling hard, or the coconut milk will split.
Cook the chicken
Add the sliced chicken and simmer for 5–8 minutes, until cooked through.
Add the mushrooms
Cook for another 3–5 minutes until tender.
Season the soup
Add fish sauce, lime juice and sugar if needed. Taste and adjust the balance of salty, sour and spicy.
Serve
Garnish with fresh coriander and serve hot with lime wedges. Steamed jasmine rice on the side is a great choice.
From our kitchen
Notes for an authentic flavourGalangal gives Tom Kha Gai its distinctive flavour. Ginger is not quite the same, but can be used if necessary.
Add the lime juice near the end to keep its fresh, sour taste.
Galangal, lemongrass and lime leaves stay in the soup for flavour, but are not usually eaten.
For a richer soup, use more coconut milk. For a lighter version, add a little extra stock.
- Energy
- 1510 kJ / 360 kcal
- Protein
- 28 g
- Fat
- 23 g
- of which saturates
- 18 g
- Carbohydrates
- 7 g
- of which sugars
- 4 g
- Fibre
- 1 g
- Salt
- 3.1 g
Read more
The blog →Every recipe cooked and tested at home — by Magnus & Lek