Thai Coconut Soup, also known as Tom Kha Gai, is a delicious and aromatic soup that’s popular in Thai cuisine. Here’s a basic recipe to get you started:
Ingredients:
- 2 cups chicken broth
- 1 can (14 oz) coconut milk
- 1-2 boneless, skinless chicken breasts, thinly sliced
- 1-2 stalks lemongrass, cut into 2-inch pieces and lightly smashed
- 3-4 slices galangal or ginger
- 2-3 kaffir lime leaves, torn into pieces (optional)
- 1-2 red chilies, sliced (adjust to taste)
- 1 small onion, thinly sliced
- 1-2 cups mushrooms (straw mushrooms or button mushrooms work well)
- 2-3 tablespoons fish sauce
- 1-2 tablespoons lime juice
- 1-2 teaspoons sugar
- Fresh cilantro leaves for garnish
- Salt, to taste
Instructions:
- Prepare the broth: In a pot, bring the chicken broth to a gentle simmer over medium heat. Add lemongrass, galangal or ginger, kaffir lime leaves (if using), and sliced chilies. Simmer for about 5-10 minutes to infuse the flavors.
- Add chicken and vegetables: Add chicken slices and sliced onion to the pot. Cook until the chicken is cooked through, about 5-7 minutes. Add mushrooms and cook for another 2-3 minutes until mushrooms are tender.
- Add coconut milk: Pour in the coconut milk and stir well. Bring the soup back to a gentle simmer.
- Season the soup: Season with fish sauce, lime juice, and sugar. Adjust the seasoning to your taste preferences. Add salt if needed.
- Serve: Remove the lemongrass, galangal or ginger slices, and kaffir lime leaves before serving. Ladle the soup into bowls and garnish with fresh cilantro leaves.