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Thai Chicken and Coconut Soup (Tom Kha Gai)
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Description
A quick and easy Thai chicken soup with coconut milk that’s warming and delicious.
Ingredients
- 1 Thai Bird Chili
- 1 cup Coconut Milk
- 1 cup Chicken Breasts, Sliced Into Strips
- 15 grams Galangal, Cut Into Strips
- ½ cups Straw Mushrooms, Quartered
- 1 stalk Lemongrass, Cut And Crushed
- 3 whole Kaffir Lime Leaves, Torn In Half
- ½ Tablespoons Fish Sauce
- ¼ Tablespoons Lime Juice
- 2 Tablespoons Chopped Coriander
- ¼ cups Spring Onions, Chopped
Preparation
Lightly bruise chili using the side of your knife.
Put coconut milk, chicken, galangal, straw mushrooms, chili, lemongrass and kaffir lime leaves into a pan over medium-high heat. Bring to a low simmer and simmer (do not boil) for 4–5 minutes until chicken is cooked.
Remove from heat and add fish sauce and lime juice. Taste. Add more flavouring to suit. Serve garnished with coriander leaves and spring onions.
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