Tom Kha Gai (Thai Coconut Chicken Soup)

Name: Tom Kha Gai (Thai Coconut Chicken Soup)
Ingredients: 10.5 oz boneless, skinless chicken thighs, cut into bite-sized pieces (300 grams); 3/4 cup coconut cream (180 ml); 4.2 oz oyster mushrooms, torn into pieces (120 grams); 1 stalk lemongrass, sliced diagonally; 1 1/2 cups water (360 ml); 6-7 slices galangal; 3-4 kaffir lime leaves, torn into pieces; 1 chicken bouillon cube; 2 tablespoons lime juice (30 ml); 2 teaspoons fish sauce (10 ml); 1 small stalk culantro, cut into 1/2-inch pieces (or substitute with cilantro); 3 red bird’s eye chilies, lightly crushed

wutthichai.kk @cook_5821071

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Tom Kha Gai (Thai Coconut Chicken Soup)

wutthichai.kk @cook_5821071

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Ingredients

10.5 ozboneless, skinless chicken thighs, cut into bite-sized pieces (300 grams)
3/4 cupcoconut cream (180 ml)
4.2 ozoyster mushrooms, torn into pieces (120 grams)
1 stalklemongrass, sliced diagonally
1 1/2 cupswater (360 ml)
6-7 slicesgalangal
3-4kaffir lime leaves, torn into pieces
1chicken bouillon cube
2 tablespoonslime juice (30 ml)
2 teaspoonsfish sauce (10 ml)
1small stalk culantro, cut into 1/2-inch pieces (or substitute with cilantro)
3red bird’s eye chilies, lightly crushed

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Steps

1

Bring the water to a boil in a pot over medium heat. Add the chicken and cook, then pour in the coconut cream.
2

Add the chicken bouillon cube and stir until dissolved. Add the mushrooms, galangal, lemongrass, and kaffir lime leaves. Continue cooking until everything is cooked through.
3

Season with fish sauce and lime juice. Turn off the heat. Garnish with culantro (or cilantro) and chilies. Serve hot in a bowl.