Description
Enjoy a bowl of Tom Kha Gai, a delightful Thai Chicken Galangal Soup filled with creamy coconut, zesty lime, and tender chicken that’s perfect for a quick meal or a cozy dinner.
Ingredients
Scale
- 1 can unsweetened coconut milk (full fat)
- 2 cups chicken broth
- 1/2 lb chicken breast (sliced thinly)
- 2 teaspoons palm sugar
- 2 stems lemongrass (cut into one-inch pieces)
- 2" piece galangal or ginger (peeled and sliced thinly)
- 2 kaffir lime leaves
- 2 tablespoons fish sauce
- 10 small mushrooms (halved)
- 2 limes (one juiced, one cut into wedges)
- Handful of cilantro
Instructions
- Combine broths: pour coconut milk and chicken broth into a saucepan, simmer gently.
- Add aromatics: incorporate palm sugar, lemongrass, galangal/ginger, and kaffir lime leaves; simmer for 3-4 minutes.
- Incorporate chicken: add sliced chicken, simmer for about 5 minutes until cooked through.
- Mix in the flavors: stir in fish sauce, halved mushrooms, and lime juice; simmer for another 5 minutes.
- Serve and garnish: ladle into bowls, top with cilantro, and serve with lime wedges.
Notes
For a vegetarian version, substitute chicken with firm tofu and use vegetable broth.
Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 75mg
