Tom Kha Gai~ Thai Coconut Chicken Soup
Serves 4
10 mins prep
25 mins cook
35 mins total
This milder, creamier counterpart of the famous Tom Yum soup captures the essence of Thai cuisine with its rich coconut broth, aromatic herbs, fragrant spices capturing the 6 senses of taste(sweet, salty, spicy, bitter, sour and umami) It is popular
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Bring chicken stock to a boil. (if using chicken thighs add it now, if using breast it can be added later) Add coconut milk, lemongrass, galangal, makrut lime leaves, chilies, 1 tbsp fish sauce, and coconut sugar. Simmer for 5-7 minutes to infuse. ( don't simmer for long as the flavors of the herbs vaporize) Add the mushrooms, (if using chicken breast slices, add now) bring the heat back to a simmer, and cook for 5 minutes or until the chicken is cooked through. Taste and add more fish sauce as needed. Take it off the heat and add 2 tablespoon of the lime juice, taste and add more as needed. Garnish with chopped green onions and/or cilantro. Serve over some steamed rice. And some lime wedges on the side.
