Thai

Authentic Thai Coconut Chicken Soup (Tom Kha Gai) Recipe

Serving: 1   Prep Time: 40 mins
Difficulty: Normal

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Ingredients you need:

  • 300 g. Chicken thigh, bite-sized
  • 250 g. Mixed mushroom
  • 500 ml. Water
  • 1 ½ cups Coconut milk
  • 50 g. Shallot
  • 30 g. Galanga
  • 30 g. Lemongrass
  • 3 Coriander roots
  • 10 Kaffir lime leaves
  • ½ tablespoon salt
  • 1 ½ tablespoons Tamarind paste
  • 1 tablespoon Palm sugar
  • 4 tablespoons Fresh lemon juice
  • 2 ½ tablespoons Fish sauce
  • 10 roasted chili
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1

Begin by gathering all the essential ingredients.

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2

Cut the chicken thighs and lemongrass into bite-sized pieces. Thinly slice the galangal and chili. Pound the shallot, lemongrass, and coriander roots just enough to release their juices.

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3

Place a soup pot over medium-high heat. Pour 3 cups of water and add lemongrass, galangal, shallot, coriander root, and kaffir lime leaves to the boiling water. Let the herbs simmer for about 5 minutes until they become fragrant.

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4

Add the chicken to the herbs and maintain the heat. Sprinkle in the salt and let the chicken slowly simmer, allowing the flavors to combine.

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5

Once the soup starts to boil and bubbles appear, skim off any foam or impurities from the surface of the pot. Continue boiling the soup.

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6

When the chicken is cooked, add all the mixed mushrooms to the pot and let them boil for about 5 minutes.

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7

When everything is soft and emanates a delightful aroma, add the coconut milk to the soup and stir well.

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Authentic Thai Coconut Chicken Soup (Tom Kha Gai) Recipe

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