Tom kha gai (Thai coconut chicken soup)

Ingredients

• 1–2 shallots, diced

• ¼ cup ginger, cut into 1/8 inch thick slices, skin on (2-inch piece)
• ¼ cup galangal root, cut into 1/8 inch thick slices, skin on (2-inch piece)

• 3 tablespoons finely chopped lemongrass – or use lemongrass paste.
• 8 kaffir lime leaves
• 2 cups chicken broth (or vegetable broth for vegan version)
• 250g boneless, skinless chicken – whole breasts or thighs (or crispy tofu)
• 220g mushrooms (oyster, shiitake, cremini, or straw mushrooms) or other vegetables like bell peppers, peas, etc.
• 2–4 fresh Thai chili peppers or add chili paste at the end to taste

• 3 tablespoons fish sauce (or vegan fish sauce)
• 1 ½ teaspoons salt
• 2 x 400ml cans of coconut milk (full-fat)
• 3 tablespoons lime juice (1-2 small limes) to taste
• 2 teaspoons palm, coconut, or brown sugar
• Serve it on its own or with rice or rice noodles

Instructions

1. Slice the chicken into thin pieces, season with salt and pepper, and set aside.
2. In a large pot, sauté the shallots in a little oil over low heat.
3. Add the ginger, lemongrass, lime leaves, and galangal, along with 2 cups of broth, and simmer for 5 minutes to infuse the flavors into the broth.
4. Add the chicken (or tofu for the vegan version) and mushrooms, and gently poach for 3-4 minutes, or until the chicken is cooked through.
5. Stir in the coconut milk, fish sauce, chili, and salt, and simmer until everything is tender.
6. Add the lime juice and sugar. Taste and adjust seasoning as needed.
7. Season further with salt and lime, and adjust the spiciness by adding more chili paste if desired.

Notes

It may initially have a “fishy” smell, but adding lime juice will balance and soften the flavors.
Cooking the coconut milk too long will remove some of its natural sweetness, so don't overcook it. Just simmer until tender.

Enjoy!
 

Tom Kha Gai Cooking Video