Tom Kha Gai (Thai Coconut Chicken Soup) - Nong Khai's Version

Name: Tom Kha Gai (Thai Coconut Chicken Soup) - Nong Khai's Version
Total time: 1800 s
Yield: 2-3 servings
Ingredients: 1 wedge green cabbage; 1 package mushrooms; 1 can coconut milk; 3 pieces boneless chicken thigh; 1 tablespoon salt; 8 small shallots; 1 piece galangal root; 4 stalks lemongrass; 1 lime; 8 kaffir lime leaves, torn; 3 stalks culantro (or substitute with cilantro); 5 Thai chilies

Namassa Doungpanumas @cook_112368205

กรุงเทพมหานคร

Budget-friendly, simple, and easy to make. Adapt it with whatever you have in your fridge.

Namassa Doungpanumas @cook_112368205

กรุงเทพมหานคร

Budget-friendly, simple, and easy to make. Adapt it with whatever you have in your fridge.

Saved

Ingredients

30 minutes

2-3 servings

1wedge green cabbage
1 packagemushrooms
1 cancoconut milk
3 piecesboneless chicken thigh
Soup base
1 tablespoonsalt
8small shallots
1 piecegalangal root
4 stalkslemongrass
Seasoning
1lime
8kaffir lime leaves, torn
3 stalksculantro (or substitute with cilantro)
5Thai chilies

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Steps

30 minutes

1

Heat a pot over medium heat. Add half the can of coconut milk and half a small bottle of water (about 1 cup/240 ml). Add a little salt and the soup base ingredients. Stir continuously until the coconut milk comes to a boil.
2

Season with a little sugar, chicken bouillon powder, soy sauce, and oyster sauce.
3

Add the chicken and stir occasionally. Let it boil for about 15-20 minutes. Add the cabbage and mushrooms, then boil for another 5 minutes. Add the remaining coconut milk and turn off the heat.
4

Season to taste with the seasoning ingredients. Lightly crush the chilies and add them (add more if you like it spicy). Squeeze in a little lime juice and add a bit of sugar if desired. It's ready to serve.