Description
A creamy, aromatic Thai soup featuring coconut milk, galangal, and lemongrass. This authentic Tom Kha Gai balances savory, sour, and spicy notes perfectly.
Ingredients
Scale
- 1 lb chicken breast, thinly sliced
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 2 inches galangal, sliced into rounds
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 4–6 kaffir lime leaves, torn
- 1 cup sliced mushrooms
- 2–3 Thai bird's eye chilies, sliced
- Fresh cilantro for garnish
Instructions
- Combine coconut milk, sliced galangal, lemongrass, and lime leaves in a pot.
- Simmer over medium heat for 5-10 minutes until aromatic.
- Add sliced chicken breast and simmer for 5-7 minutes until cooked through.
- Stir in mushrooms and cook for another 3 minutes until tender.
- Stir in fish sauce and simmer for 1 minute.
- Remove pot from heat and stir in lime juice.
- Garnish with fresh cilantro and chilies before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Thai