Tom Kha Gai

Tom Kha Gai is one of my favorite Thai soups! The flavors blend so well, with the creamy coconut milk and a delightful touch of tanginess. Plus, this dish comes together in under 20 minutes.

Ingredients

33 g galangal (thinly slice, 5-6 slice)
36 g lemon grass (lightly bruise stalks with back of your knife)
5 kefir lime leaf
400 ml coconut milk (I use Aroy-d brand)
1/2 teaspoon salt
260 g chicken breast (thinly slice)
3 teaspoons fish sauce (I use 3 crab brand)
1/2 + 1/8 teaspoon granulated sugar
227 ml water
77 g beech mushrooms
1 + 1/2 teaspoon lime juice (optional)
2-3 Thai bird’s eye chili (lightly bruise chilis with back of your knife)
Chili oil for drizzling (optional)
2 – 3 cilantro leaves as a garnish

Directions

In a medium pot on medium-high heat, add coconut milk, sliced galangal, sliced (~1″ lengths) lemon grass stalks, whole kefir lime leaf and salt. Once the coconut milk starts to boil, reduce to medium heat and let simmer for 5 minutes.
Add thin sliced chicken breast, fish sauce, and granulated sugar. Once the chicken is fully cooked, add in beech mushrooms and water. Let simmer on medium heat for 2-3 minutes.
Add in Thai bird’s eye chilis, turn off the heat and add your lime juice.
Transfer your coconut soup into a serving bowl and garnish with cilantro leaves, then drizzle chili oil on top. Serve hot with steamed jasmine rice and enjoy!