Tom Kha Gai (Thai Chicken Coconut Soup)
Ingredients
- 2 stalks of lemongrass, tough outer layers removed, cut into small pieces
- 1 Thai chili (or more if you prefer), stem removed
- 1 1-inch piece of ginger, peeled and cut into chunks
- 6 cups chicken broth
- 2 tablespoons fish sauce (nam pla, nuoc nam)
- 1 tablespoon light brown sugar
- 2 small shallots, diced
- 4 makrut lime leaves, stems removed to leave halves
- 1½ lbs. skinless, boneless chicken thighs or breast, cut into 1-inch pieces
- 8 oz. fresh mushrooms – oyster, beech, shiitake, etc. – cut into halves or quarters
- 1 14-oz can coconut milk
- 1-2 juicy limes
- 2 green onions, chopped ½ cup cilantro leaves and stems, coarsely chopped
Instructions
- In a mortar, combine lemongrass, chili and ginger and pound lightly. Or use the back of a knife. In a medium pot, combine broth and lemongrass mixture and bring to a boil. Add fish sauce, sugar, shallots, lime leaves, chicken and mushrooms. Bring to a boil, then reduce heat and simmer over low heat, stirring, until chicken pieces are cooked through. Stir in coconut milk and lime juice and top with green onion and cilantro. Serve with rice.
Notes
Serves 6 Look for fresh local ginger, makrut lime leaves (also known as kaffir lime, a term considered offensive; you may also see these referred to as Thai lime leaves) and lemongrass for this classic soup. If you find fresh galangal, use it in place of the ginger.
