Description
A classic Thai coconut milk soup with chicken, mushrooms, and aromatic herbs.
Ingredients
Scale
- 400 ml coconut milk
- 300 g chicken breast, sliced
- 200 g mushrooms, sliced
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 3 slices galangal
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 2 tbsp lime juice
- 2–3 Thai chilies, crushed
- 1 cup chicken stock
- Fresh cilantro for garnish
Instructions
- Heat chicken stock in a pot over medium heat.
- Add lemongrass, kaffir lime leaves, and galangal. Simmer for 5 minutes.
- Add chicken and cook until done.
- Pour in coconut milk and bring to a gentle boil.
- Add mushrooms and simmer for 3 minutes.
- Season with fish sauce, palm sugar, and lime juice.
- Add crushed chilies for heat.
- Garnish with cilantro before serving.
Notes
- Use fresh herbs for best flavor.
- Adjust spice level by reducing chilies.
- Replace chicken with tofu for a vegetarian option.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg
Keywords: tom kha gai, Thai coconut soup, chicken coconut soup