Coconut Chicken Soup (Tom Kha Gai)
A creamy, fragrant Thai coconut chicken soup. Pro tip: for a spicier soup, substitute the dried chilies with fresh Thai chilies. Makes 1 quart (960 ml), 2–4 servings.
Ingredients
| 3 cups (720 ml) | Thai chicken stock | |
| 1 stalk | lemongrass, tough outer leaves discarded, thinly sliced on the bias | |
| 3 | kaffir lime leaves, torn, plus more for garnish | |
| 3-5 | galanga (galangal), thin slices | |
| 2-4 | dried Thai chilies or chilies de arbol | |
| 1 tsp | 5 ml | granulated Chinese chicken powder |
| 6 oz (170 g) | boneless, skinless chicken breasts, thinly sliced | |
| 1 can (15 oz/425 g) | canned whole peeled straw mushrooms, drained and rinsed | |
| 5 tbsp | 75 ml | fish sauce |
| 3-5 tbsp | 45–75 ml | fresh lime juice |
| 1 can (14 oz/414 ml) | full-fat coconut milk | |
| 1 tbsp | 15 ml | chili paste in soybean oil |
| 1 cup (90 g) | cabbage, large dice | |
| — | cilantro leaves, for garnish |
Instructions
- Bring the Thai chicken stock, lemongrass, kaffir lime leaves, galanga and dried chilies to a simmer over medium-high heat in a 3-quart (2.8 L) saucepan.
- When simmering, add the chicken powder, chicken and mushrooms and simmer 2 to 3 minutes, until the chicken is almost cooked through.
- Stir in the fish sauce, lime juice, coconut milk and chili paste. Because the chili paste is thick, use a whisk to break it apart and incorporate it.
- Add the diced cabbage and cook until just tender, about 1 minute.
- Divide among serving bowls and garnish with cilantro.