Tom Kha Gai (Thai Coconut Chicken Soup)

Tom Kha Gai (Thai Coconut Chicken Soup)

https://www.cutoutandkeep.net/projects/tom-kha-gai-thai-coconut-chicken-soup • Posted by Ali R.

This simple, aromatic soup is a complete meal in a bowl. With a coconut milk broth, it's filled with chicken, mushrooms, and authentic Thai flavors

You will need

Broth
6 cup Low-sodium Chicken Broth 27 oz Canned Coconut Milk (2 13.5 oz cans) 1 tsp Fine-grain Sea Salt ½ tsp Freshly Ground Black Pepper 4 Stalks Fresh Lemongrass (lower white parts chopped into 1-inch chunks, then smashed with knife) 6 Peeled and Chunked Shallots (** or 3 smashed cloves of garlic plus a bit of red onion) 1 cup Fresh Cilantro Leaves 4 Fresh Red Bird’s Eye Chili Pepper(s) , smashed with a knife (more or less depending on your heat preference) 3 in Piece Galangal Root (** ginger can be substituted .. though galangal is really what makes the dish authentic) 10 Fresh Kaffir Lime Leaves (can use dried as well) 1 tbsp Coconut Sugar
Soup
2 lbs Boneless-Skinless Chicken Breast (cut into 1" pieces) 10 oz Sliced Mushroom(s) (I like Shitake) ¼ cup Thai Fish Sauce 6 Fresh Lime (use 6-8 limes, depending on your taste) Optional Vegetables (Sweet red pepper rings, cherry tomato halves, or carrot slices)

Project Budget

Time

Difficulty

Description

This simple, aromatic soup is a complete meal in a bowl. With a coconut milk broth, it's filled with chicken, mushrooms, and authentic Thai flavors

Instructions

1. 

   In a medium large soup pot, add the chicken stock, coconut milk, sea salt and pepper. Add the spices (** Note .. it works well to put all the seasonings into a tied cheesecloth or milk nut bag .. and allow them to steep into the broth. It will save you from having to strain the pot of soup later on) Bring to a simmer (be careful not to boil!).. to allow the flavors to infuse into the broth (~ about 10-15 minutes, or to taste) Strain the broth through a fine mesh sieve .. or simply remove the cheesecloth/nut milk bag.

2. 

   Add the coconut sugar to the broth, if using, and bring it to a low simmer of about 160-180 degrees. (Again .. be careful not to allow the soup to boil) Add chicken, mushrooms, and other veggies to the pot and and simmer until the chicken is completely cooked and the mushrooms are tender (~ 5-10 minutes) Once the chicken is cooked through, add the smashed chilies and remove the pot from heat. Add the juice of 2 limes, along with the fish sauce. Stir, taste, and adjust

3. 

   Optional For Serving Chili oil, Sriracha, cilantro leaves with tender stems, and lime wedges