Tom Kha Gai

Cuisines

Best for

Recipe

Ingredients

	1 cup	Coconut Milk , thick
	1 cup	Chicken stock
	200 grams	Chicken Breast , thinly sliced
	3 slices	Galangal , grated
	2 stalks	Lemongrass , cut into 2-inch pieces and smashed
	5	Kaffir Lime Leaf , torn
	100 grams	Mushroom , halved
	2	Chili , smashed
	2 tablespoons	Fish sauce
	1 tablespoon	Lime juice
	1 teaspoon	Sugar
	1/4 cup	Cilantro , roughly chopped
	1	Shallot , thinly sliced
	Salt	To taste

Instructions

1. 1 In a medium saucepan, combine coconut milk and chicken stock. Bring to a gentle boil over medium heat.
2. 2 Add galangal, lemongrass, and kaffir lime leaves to the saucepan. Simmer for 5 minutes to infuse the flavors.
3. 3 Add the sliced chicken breast to the saucepan and cook for about 5 minutes, until the chicken is cooked through.
4. 4 Stir in the mushrooms, shallot, and Thai bird's eye chilies. Cook for another 3-4 minutes until the mushrooms are tender.
5. 5 Season the soup with fish sauce, lime juice, and sugar. Adjust salt to taste.
6. 6 Remove from heat and discard the galangal, lemongrass, and kaffir lime leaves if desired.
7. 7 Ladle the soup into bowls and garnish with fresh cilantro before serving.