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Tom Kha Gai (Thai Coconut Chicken Soup)
This dish is easy to make. The key is not to let the coconut milk separate. The flavor should be a balance of sour, sweet, and a little salty. When serving, add lime juice, fish sauce, and crushed Thai chilies to taste for extra flavor.
Tom Kha Gai (Thai Coconut Chicken Soup)
This dish is easy to make. The key is not to let the coconut milk separate. The flavor should be a balance of sour, sweet, and a little salty. When serving, add lime juice, fish sauce, and crushed Thai chilies to taste for extra flavor.
Cooking Instructions
- 1
Prepare all the ingredients.
- 2
In a pot, add 2/3 cup coconut milk (about 165 ml) and water. Heat over medium. Add galangal, lemongrass, shallots, and salt. Stir constantly. When it comes to a boil, add the chicken.
- 3
Once the coconut milk boils, skim off any foam.
- 4
Add straw mushrooms, cilantro, kaffir lime leaves, the remaining coconut milk, and seasonings. Bring to a boil, then turn off the heat.
When serving, adjust the flavor with fish sauce, lime juice, and crushed Thai chilies to taste.**Add kaffir lime leaves at the end for a fresh green color.
**Adding the remaining coconut milk at the end makes the soup look more appetizing.
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