Tom Kha Gai - Thai Chicken Coconut Soup
Discover the vibrant flavors of Thailand with this authentic recipe for Tom Kha Gai, straight from my cooking class at Ban Suan Cooking Class in Koh Chang. This creamy, aromatic soup features tender chicken, fragrant herbs, and a perfect balance of sweet, sour, salty, and spicy flavors.
Ingredients
- 100 g chicken
- 2 stalks lemongrass
- 4 pieces galangal
- 1 shallot
- 4 kaffir lime leaves
- 4 fresh chillies
- 60 g straw mushrooms
- 120 ml coconut milk
- 240 ml water
- 2 teaspoons chicken stock
- 30 ml fish sauce
- 2 teaspoons sugar
- 1 lime
- salt to taste
- a bunch of thai basil
Instructions
- Prepare all the ingredients. Slice the lemongrass, shallot and galangal. Tear the mushrooms and cut the chicken into cubes
- Boil water and chicken stock. Add lemongrass, shallot, galangal, lime leaves and chillies. Simmer for 2-3 minutes
- Add chicken, fish sauce, sugar and lime juice. Stir gently and cook for 2-3 minutes
- Pour in coconut milk and add mushrooms. Reduce heat and simmer for 4 minutes
- Taste and adjust seasoning if needed
- Serve hot in bowls, garnished with fresh Thai basil