Thai cuisine · Soups & Stews

Tom Kha Gai

Velvety coconut soup with chicken, galangal and lime – the milder sister of tom yum.

Ingredients · for 4 servings

• 400 g chicken breast
• 400 ml coconut milk
• 400 ml chicken broth
• 5 slices galangal (ginger as a substitute)
• 2 stalks lemongrass
• 4 kaffir lime leaves
• 200 g button mushrooms
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp palm sugar
• 2 Thai chilies
• 1/2 bunch cilantro

Instructions

1. Let the broth steep with the galangal slices, bruised lemongrass and torn lime leaves for 5 min.
2. Add the coconut milk and warm gently – never let it boil hard, or it will split.
3. Slice the chicken thinly and let it poach gently with the halved mushrooms for 6–8 min.
4. Season with fish sauce and palm sugar.
5. Take off the heat and stir in the lime juice and bruised chilies.
6. Serve with cilantro – the aromatics flavor the soup but aren't meant to be eaten.