Authentic Thai soup Recipe

 

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🥥 Tom Kha Gai (Thai Coconut Chicken Soup)

Ingredients (4 servings):

• 2 cups coconut milk (full fat)

• 2 cups chicken broth

• 1 cup cooked chicken breast or thigh, thinly sliced

• 3–4 slices galangal (or substitute with ginger)

• 2 stalks lemongrass (smashed and cut into 2-inch pieces)

• 3–4 kaffir lime leaves, torn

• 200g (7 oz) mushrooms (straw mushrooms or button), halved

• 2–3 Thai bird’s eye chilies, smashed (optional for heat)

• 2 tbsp fish sauce (or to taste)

• 1–2 tsp sugar

• 1/4 cup fresh lime juice (adjust to taste)

• Fresh cilantro leaves for garnish

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Instructions:

1. Infuse broth: In a pot, combine chicken broth, coconut milk, lemongrass, galangal, and kaffir lime leaves. Bring to a gentle simmer (do not boil hard) for 5–10 minutes to let the flavors infuse.

2. Add chicken & mushrooms: Add the sliced chicken and mushrooms to the pot. Cook until the chicken is done and mushrooms are tender (about 7–10 minutes). Add chilies if using.

3. Season: Stir in fish sauce and sugar. Taste and adjust seasoning.

4. Add lime juice: Remove from heat and stir in lime juice a little at a time, tasting as you go. It should be tangy, salty, and slightly sweet.

5. Serve: Ladle into bowls, garnish with fresh cilantro, and serve hot with jasmine rice or on its own.