Tom Kha Gai - Thai Coconut Chicken Soup
A creamy sister to Tom Yum soup, this soup is meant to be spicy and sour with a hint of creaminess from the coconut milk. The main flavors come from the galangal root and the lime, with the broth and chicken adding a rich comforting element.
Servings: 4 servings
- 3 cups chicken broth
- 6 inch galangal root, sliced and smashed
- 1 can coconut milk
- 2 stalks lemongrass, cut into 3rds and smashed
- 5 lime leaves, smashed
- 4 shallots, sliced and smashed
- 12 oz shiitake mushrooms, sliced
- 3 Thai or Serrano chilies, sliced and smashed
- 1 rotisserie chicken, meat removed and shredded
- ½ tsp salt
- 2 tbls fish sauce
- 3 tbls lime juice
- 1 bunch fresh cilantro, chopped
Prepare all the ingredients according to the instructions above. Slice the shallots and chilies before smashing them. Set all ingredients to the side and heat a large pot over medium high heat.
Bring chicken broth to a simmer and add galangal root. Simmer for 5 minutes.
Add coconut milk lemongrass, shallots, lime leaves, mushrooms, and chilies. Simmer for 5 minutes.
Stir in shredded chicken, lime juice, fish sauce, and salt and simmer for 2 minutes, until chicken is warmed. Stir in cilantro and remove galangal root, lime leaves, and lemongrass stalks and serve.
The spice level from the dish will come from the Thai/Serrano chilies. Use more/less to your preference. Taste a small piece before adding so you can determine spice level.
You can make this into a delicious Tom Yum soup by removing the coconut milk, increasing the chicken broth by 2 cups and increasing the amount of lime juice 2 tablespoons. Garnish with a lime wedge.