Tom Kha Gai is a Thai chicken coconut soup aromatic of lemongrass, lime leaves, and galangal, gives you a refreshing aftertaste with a creamy taste from coconut.
Preparation Time
40 mins
Cooking Time
20 mins
Total Time
60 mins
Calories
452 Calories
Recipe Instructions
Step 1
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and lime leaves; simmer for 5 minutes.
Step 2
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
Ingredients
1 cup chicken stock
4 cups coconut milk
5 limes, juiced
¼ cup finely chopped cilantro
1 stalk lemongrass, tough outer parts removed, thinly sliced
1 (2 inch) piece galangal, thinly sliced
2 fresh Thai chile peppers, minced
6 makrut lime leaves, thinly sliced
2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces
