Thai Tom Kha Gai Soup

Name: Thai Tom Kha Gai Soup
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 3 boneless, skinless chicken breasts; 1 chicken bouillon cube; 2 cups coconut milk (500 ml); 2 cups water (500 ml); 3/4 oz galangal, thinly sliced (20 g); 2 stalks lemongrass, smashed; 5 kaffir lime leaves, torn; 3 shallots, chopped; 1 red chili pepper; 5 oz mushrooms (150 g); 1 handful fresh cilantro, chopped; 2 green onions, chopped; 1 tablespoon sugar; Juice of 1 lime; 3 tablespoons fish sauce

Alex Food-tastic @alex_foodtastic36

Chateauroux

Inspired by memories of my vacation in Thailand!

Alex Food-tastic @alex_foodtastic36

Chateauroux

Inspired by memories of my vacation in Thailand!

Saved

Ingredients

30 minutes

Serves 4 servings

3boneless, skinless chicken breasts
1chicken bouillon cube
2 cupscoconut milk (500 ml)
2 cupswater (500 ml)
3/4 ozgalangal, thinly sliced (20 g)
2 stalkslemongrass, smashed
5kaffir lime leaves, torn
3shallots, chopped
1red chili pepper
5 ozmushrooms (150 g)
1 handfulfresh cilantro, chopped
2green onions, chopped
1 tablespoonsugar
Juice of 1 lime
3 tablespoonsfish sauce

Saved

Steps

30 minutes

1

In a pot, add the galangal, lemongrass, lime leaves, shallots, chili, crumbled bouillon cube, coconut milk, and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
2

Cut the chicken breasts into pieces and add them to the broth with the mushrooms, sugar, and fish sauce. Simmer for another 15 minutes.
3

At the end of cooking, add the cilantro and green onions.
4

Pour a little lime juice into the bottom of a bowl, then ladle the soup on top.