Tom Kha Gai
Dive into a bowl of creamy coconut soup bursting with tender chicken, fragrant herbs, and a hint of spice!
Ingredients
- 800 ml coconut milk and 6 dl water
- 40 g galangal, sliced
- 2 stalks lemongrass, bruised and cut into pieces
- 8 lime leaves
- 600 g chicken breast, thinly sliced
- 250 g mushrooms, quartered
- 2 red chilies, thinly sliced
- 3 tbsp fish sauce
- 1 tbsp palm sugar
- 4 tbsp lime juice
- 1 handful coriander, picked
- 300 g jasmine rice
How to make it
- Rinse the jasmine rice until the water runs mostly clear, then cook it in fresh water until tender and fluffy. Keep it covered off the heat while you make the soup.
- Put the coconut milk, water, galangal, lemongrass and lime leaves into a pot and bring it to a gentle simmer over medium heat so the aromatics perfume the liquid.
- Add the chicken breast and mushrooms, then simmer for 6 to 8 minutes until the chicken turns opaque and just cooked through and the mushrooms are tender at the edges.
- Stir in the fish sauce and palm sugar, then taste the broth and let it settle into a clear sweet-salty balance.
- Turn off the heat and stir in the lime juice and red chilies so the soup stays bright and fresh.
- Ladle the soup into bowls, top with the picked coriander, and serve it with the jasmine rice alongside or spooned into the bowl.
