Tom Kha Gai – Thai Chicken Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 ml chicken broth, mild
- 800 ml coconut milk
- 40 g alanal or iner, sliced
- 2 stalks lemongrass, roughly chopped
- 2 shallot (s), roughly chopped
- 1 chilli pepper (s), fresh
- 400 g chicken breasts, diced
- 100 g mushrooms or oyster mushrooms
- 5 kaffir lime leaves, fresh
- 3 tablespoon lime juice
- 2 tablespoon fish sauce
- 1 tablespoon palm sugar
Print Recipe
Pin Recipe Instructions
- Let the chicken broth boil together with the coconut milk. Simmer galangal, lemongrass (squeeze a little so that the taste can develop nicely), shallots and kaffir lime leaves for about 5 minutes. Then add the chicken breast and chilli pepper and simmer until the meat is through. Now add the mushrooms and season with the fish sauce, lime juice and sugar.
- Vegetarian option: replace the chicken with more mushrooms or tofu.
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