4 servings
Tom Kha Gai (Thai Chicken Soup with Coconut and Galangal)
Prep 10 min
Cook 25 min
4 servings
215 kcal
4 servings
Source: seriouseats.com
This recipe for Tom Kha Gai provides a light and creamy Thai chicken soup infused with galangal, featuring layered flavors from aromatics added at different stages. Ideal to pair with jasmine rice and garnished with fresh cilantro.
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- chicken stock(homemade or store-bought (see note))0.24 liters
- fresh galangal(peeled, (4-inch piece))0.05 kilograms
- chicken stock(homemade or store-bought (see note))0.62 liters
- fresh galangal(peeled and thinly sliced, (4-inch piece))0.05 kilograms
- lemongrass(bottom 7 inches only, outer leaves discarded, tender core cut on a bias into 2-inch lengths (about 3 stalks))0.12 kilograms
- shallots(peeled and roughly smashed in mortar and pestle (2 medium))0.04 kilograms
- fish sauce(divided (1/4 cup))0.06 liters
- boneless skinless chicken thighs(about 10 pieces)0.02 kilograms
- makrut lime leaves(middle ribs removed, about 10 leaves)0.04 kilograms
- Thai red chiles(stemmed and lightly smashed (5 to 9))0.05 kilograms
- coconut cream(full-fat, such as Aroy-D (see note))0.24 liters
- lime juice(from about 2 limes (1/4 cup))0.06 liters
- cilantro leaves(for garnishing)1
