Thai Coconut Soup
This Thai Coconut Soup, also known as Tom Kha Gai, is a flavorful and aromatic dish featuring chicken, coconut milk, and a medley of herbs and spices. It’s perfect for a warming meal and can be made in under an hour.
Equipment
- 1 large saucepan
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 ladle
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 stalks lemongrass, chopped and smashed
- 4 cups chicken broth
- 2 cans (13.5 oz each) coconut milk
- 1 pound boneless chicken breast, sliced thinly
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1-2 pieces red chili peppers, sliced adjust to taste
- to taste fresh cilantro, for garnish
- for serving lime wedges
Instructions
- Heat the vegetable oil in a large saucepan over medium heat. Add the sliced onion and sauté for about 3 minutes until softened.
- Stir in the minced garlic, ginger, and smashed lemongrass. Cook for an additional 2 minutes until fragrant.
- Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 5 minutes to allow the flavors to meld.
- Add the coconut milk and return to a gentle simmer.
- Introduce the sliced chicken breasts and mushrooms into the pot. Cook for about 5-7 minutes, or until the chicken is cooked through.
- Add the fish sauce, lime juice, sugar, and sliced chili peppers. Stir well and simmer for another 2 minutes.
- Taste and adjust seasoning as desired. Remove the lemongrass stalks from the soup before serving.
- Serve warm in bowls and garnish with fresh cilantro and a lime wedge on the side.
Notes
For a vegetarian version, substitute chicken with tofu and vegetable broth.
Adjust the heat level by varying the amount of chili peppers used.
Leftovers can be stored in the refrigerator for up to 3 days.