Silky Tom Kha Gai Coconut Chicken Soup
Velvety coconut milk simmered with tender chicken, mushrooms, and a symphony of galangal, lemongrass, and lime leaves creates a soup that is simultaneously rich and bright. The final hit of lime juice cuts through the cream, making each bowl feel both indulgent and refreshing -- the gentler, more elegant cousin of tom yum.
Ingredients
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup chicken broth
- 3 stalks lemongrass, cut into 2-inch pieces and smashed
+ 9 more ingredients
Instructions
Pour the coconut milk and chicken broth into a large saucepan. Add the lemongrass, galangal, and kaffir lime leaves. Bring to a gentle simmer over medium heat -- do not boil vigorously or the coconut milk may separate.
Let the aromatics steep in the simmering liquid for 8-10 minutes to develop a deeply fragrant base.
Add the chicken slices and mushrooms. If using chilies, add them now. Simmer gently for 6-8 minutes until the chicken is cooked through.
Stir in the fish sauce and palm sugar. Simmer for 1 more minute.
Remove from heat. Stir in the lime juice.
Taste and adjust the balance: more lime for brightness, more fish sauce for salt, more sugar to round out the heat.
Ladle into deep bowls. Garnish with cilantro leaves and a drizzle of chili oil. Serve with steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI