Tom Kha Gai (Thai Coconut Chicken Soup)
The combination of creamy coconut milk, bright lime, spicy chili, and fragrant lemongrass creates a broth that’s both comforting and bold.
Servings: 4 servings
Calories: 327kcal
Ingredients
- 1 can unsweetened coconut milk full fat
- 2 cups chicken broth
- 1/2 lb chicken breast sliced thinly
- 2 teaspoons palm sugar
- 2 stems lemongrass cut into one inch pieces
- 2" piece galangal or ginger peeled and sliced thinly
- 2 kaffir lime leaves
- 2 tablespoons fish sauce
- 10 small mushrooms halved
- 2 limes one juiced, one cut into wedges
- handful of cilantro
Instructions
- Combine coconut milk and chicken broth in a large sauce pan and bring to a simmer over medium heat.
- Add sugar, lemongrass, galangal and kaffir lime leaves.
- Add chicken and simmer until cooked, about 5 minutes.
- Add fish sauce, mushrooms, juice of one lime and half the cilantro.
- Simmer on medium for 5 more minutes.
- Remove from heat, add to bowls, top with cilantro. Serve.
Nutrition
Calories: 327kcal | Carbohydrates: 13g | Protein: 16g | Fat: 26g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 1012mg | Potassium: 639mg | Fiber: 3g | Sugar: 6g | Vitamin A: 36IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 2mg