Tom Kha Gai (Thai Coconut Chicken Soup)

Creamy coconut soup with chicken, mushrooms, lemongrass and lime - sour, salty and gently sweet.

30 min 4 servings Easy thai

Ingredients

• 2 pcs lemongrass stalks
• 2 tbsp fresh ginger slices
• 400 ml canned coconut milk
• 500 ml water
• 300 g chicken breast
• 150 g button mushrooms
• 2 tbsp fish sauce
• 3 tbsp lime juice
• 1 pcs red chili pepper
• 0.25 bunch fresh cilantro

Steps

1. Cut off the tough tops and roots of 2 lemongrass stalks.
2. Smash the lemongrass with the back of a knife and cut it into 5 cm pieces.
3. Slice a 3 cm piece of ginger into 2 tbsp of thin slices.
4. Slice 300 g of chicken breast into thin strips.
5. Slice 150 g of mushrooms.
6. Pour 400 ml of coconut milk and 500 ml of water into a pot.
7. Add the lemongrass and ginger to the pot.
8. Bring the pot to a gentle simmer over medium heat.
9. Cook for 8 minutes.
10. Add the chicken and mushrooms.
11. Simmer for 8 minutes until the chicken is cooked through and white.
12. Turn off the heat.
13. Stir in 2 tbsp of fish sauce and 3 tbsp of lime juice.
14. Slice 1 red chili thinly and add it to the soup.
15. Ladle the soup into bowls and top with chopped cilantro.