Tom Kha Gai
A bright, aromatic Thai coconut soup where creamy coconut milk meets fragrant galangal, lemongrass, and lime for a balance of richness, heat, and tang. Gentle simmering keeps chicken tender while aromatics infuse the broth for a soulful, family-style bowl.
2 can coconut milk, full-fat
3 cup chicken broth
1 lb chicken breast, thinly sliced against the grain
5 slice galangal, about 1/4-inch thick slices
2 stalk lemongrass, trimmed and smashed
6 kaffir lime leaves
3 thai chiles, lightly crushed (adjust to taste)
1 shallot, thinly sliced
8 oz mushrooms, halved if large
3 tbsp fish sauce
3 tbsp lime juice, freshly squeezed
1 tsp palm sugar, or light brown sugar
1 tbsp vegetable oil
1 bunch cilantro, roughly chopped for garnish
2 stalk green onions, thinly sliced on bias for garnish
1 pinch salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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