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Thai Coconut Soup (Tom Kha Gai)

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Entree, Soup
Cuisine Thai
Servings 6

Ingredients
  

  • 1 can (14 ounces) coconut milk
  • 2 cups chicken broth
  • 1 pound boneless, skinless chicken breasts thinly sliced
  • 1 cup mushrooms sliced (shiitake or button)
  • 1 stalk lemongrass cut into 2-inch pieces and smashed
  • 3 leaves kaffir lime leaves
  • 3 slices galangal
  • 2 chilies Thai chilies sliced (adjust to taste)
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 lime lime juice
  • 1/4 cup fresh cilantro chopped
  • 1 red bell pepper red bell pepper thinly sliced (optional)
  • Thai basil leaves Thai basil for garnish (optional)

Instructions
 

  • In a large pot, combine the coconut milk and chicken broth and bring to a gentle simmer over medium heat.
  • Add the lemongrass, kaffir lime leaves, and galangal to the pot. Simmer for about 5 minutes to infuse the flavors.
  • Add the chicken slices and mushrooms (and bell pepper if using) to the pot. Cook until the chicken is cooked through, about 10 minutes.
  • Stir in the fish sauce, sugar, and sliced Thai chilies. Continue to simmer for another 5 minutes.
  • Remove the pot from heat and discard the lemongrass, kaffir lime leaves, and galangal pieces.
  • Stir in the lime juice and adjust the seasoning as needed.
  • Serve the soup hot, garnished with chopped cilantro and Thai basil leaves if desired.
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