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Cozy Authentic Tom Kha Gai Soup

A comforting and flavorful Thai chicken soup featuring creamy coconut milk, lemongrass, and spices, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken, sliced Use boneless chicken for easier handling.
  • 4 cups coconut milk Full-fat coconut milk gives the best flavor.
  • 2 stalks lemongrass, cut into pieces Smash the stalks to release more flavor.
  • 5-6 pieces kaffir lime leaves Essential for authentic flavor.
  • 3-4 slices galangal (or ginger) Ginger can be used as a substitute.
  • 200 g mushrooms, sliced Button mushrooms or shiitake work well.
  • 2-3 pieces Thai bird's eye chilies, smashed Adjust chili quantity to taste.
  • 2-3 tablespoons fish sauce (or soy sauce, for a vegetarian version) Fish sauce gives authentic flavor.
  • 1-2 tablespoons lime juice Fresh lime juice is best.
  • to taste cilantro for garnish Use fresh cilantro for garnish.

Method
 

Preparation
  1. Begin by washing and slicing your chicken, mushrooms, and galangal or ginger. Cut the lemongrass into pieces and smash the bird's eye chilies to release their flavors.
Simmering the Base
  1. In a large pot, pour in the coconut milk over medium heat. Add the lemongrass, kaffir lime leaves, and galangal slices. Allow this to simmer for about 5-10 minutes, letting the flavors meld beautifully.
Cooking the Chicken
  1. Once your base is fragrant, add in the chicken slices and cook for about 10 minutes, or until the chicken is fully cooked and tender.
Adding Mushrooms
  1. Toss in the sliced mushrooms for an additional 5 minutes of cooking. This will infuse the soup with rich umami goodness.
Seasoning
  1. Stir in the fish sauce (or soy sauce) and lime juice. Let it simmer for another minute, then taste and adjust seasoning according to your preference.
Serving
  1. Ladle the soup into bowls, garnish with fresh cilantro, and serve hot. Don’t forget additional lime wedges for those who love an extra zesty kick!

Notes

Store leftover soup in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months. To reheat, warm on the stove over low heat to maintain coconut cream texture.