Tom Kha Gai Soup
Tom Kha Gai Soup is a creamy Thai coconut soup with chicken, veggies, herbs, and chiles. Prepare this sour and spicy soup in just 30 minutes!
Servings: 4
Ingredients
- 8 ounces chicken breast sliced bite size
- 4 cups chicken stock
- 6 kaffir lime leaves break each in half
- 2 lemongrass stalk (or 2 tablespoon paste)
- 1 3-inch galangal root (cut into 6 oval slices)
- 4 green onions chopped (divided)
- 1/2 cup cilantro rough chopped
- 1/3 cup fish sauce
- 1/4 cup sugar
- 15 ounces coconut milk (full fat)
- 4 ounces oyster mushrooms
- 1 roma tomato diced
- 2 limes juiced (1/4 cup total)
- 2 tablespoons chili oil (or chili crisp)
- 4 Thai Birds Eye chilis smashed
Garnish (optional)
- cilantro leaves rough chopped
- limes quartered
Instructions
- Slice 1/2-inch pieces of lemongrass. Cut the stems from the cilantro and rough chop the leaves. Cut the stems from the root base of the oyster mushrooms. Discard base and break apart mushrooms.
- In a Dutch oven or soup pot over medium high heat, bring chicken stock, kaffir lime leaves, lemongrass, galangal, half the green onions and half the cilantro leaves and stems to a boil and cook for 5 minutes.
- Next, stir in the fish sauce, sugar and coconut milk. Cook for 5 minutes.
- Carefully using a spider or slotted spoon, remove and discard all solids. Add the chicken and cook another 5 minutes, uncovered.
- Finally, add the remaining cilantro leaves, green onions, mushrooms, tomato, lime juice, chili oil and Birds Eye chilis. Cook another 5 minutes, uncovered, and serve immediately.
Video
Nutrition
Calories: 521kcal | Carbohydrates: 35g | Protein: 23g | Fat: 34g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1949mg | Potassium: 991mg | Fiber: 2g | Sugar: 19g | Vitamin A: 379IU | Vitamin C: 23mg | Calcium: 60mg | Iron: 5mg