Tom Kha Gai – Thai Galangal Coconut Chicken Soup

Method

1. 1
   • coconut milk4 dl
   • chicken stock5 dl
   • galangal40 g
   • lemongrass2
   • kaffir lime leaves4

   Simmer the aromatic broth — In a pot, combine the coconut milk and chicken stock. Add the sliced galangal, lemongrass, and kaffir lime leaves. Bring to a gentle simmer over medium heat.

   ⏱5 min
2. 2
   • chicken thigh400 g
   • button mushroom150 g

   Cook the chicken and mushrooms — Add the sliced chicken thigh and mushrooms, and simmer until the chicken is cooked through.

   ⏱8 min
3. 3
   • fish sauce3 tbsp
   • lime juice2 tbsp
   • fresh chilli2
   • shallot1

   Season and balance the flavors — Stir in the fish sauce, lime juice, sliced shallot, and bruised chillies. Taste and adjust the balance of salty, sour, and spicy as needed.

4. 4
   • galangal40 g
   • lemongrass2
   • kaffir lime leaves4
   • fresh cilantro2 tbsp

   Strain and serve the soup — Remove from heat, discard the galangal slices, lemongrass, and lime leaves if desired, then ladle into bowls and garnish with fresh cilantro before serving.