Saucepan@saucepan · Shared this recipeFollowThai · sauceTom Kha Gai (Thai Coconut Chicken Soup)A quick Thai coconut chicken soup with lemongrass, galangal, lime leaves, mushrooms, and chicken in a creamy broth.total30 minprep5 mincook25 minservings4Original recipe on thewoksoflife.comKeep this recipeAdd a copy of Tom Kha Gai (Thai Coconut Chicken Soup) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings12 oz boneless skinless chicken thighs ), (or boneless skinless chicken breast, cut into thin strips2 tsp cornstarch2 tsp neutral oil ), (plus 1 tablespoon2 tsp fish sauce ), (plus 2 tablespoons8 oz mushrooms ), (such as oyster, shiitake, cremini or button mushrooms, torn into pieces or thinly sliced3 cup chicken stock1 stalk lemongrass ), (bottom half only, tough outer layers removed and scored in half lengthwise—keep it in one piece8 slice galangal3 fresh or dried makrut lime leaves ), (or zest of 1 lime1 Thai chilies ), (cut in half; optional—omit for a milder soup1 tbsp Thai red curry paste ), (optional1 tbsp palm sugar ), (or light brown sugar14 oz coconut milk ), (14 ounces/400g = 1 can3 tbsp lime juice0.25 cup cilantro ), (or scallions, roughly choppedStepsClear checksTap an ingredient or step to check it off.1Step 1: Combine the sliced chicken with the cornstarch, and 2 teaspoons each of neutral oil and fish sauce. Set aside.2Step 2: To a medium soup pot over medium-high heat, add the remaining 1 tablespoon of oil and the mushrooms. Fry the mushrooms for about 5 minutes, or until tender. Add the chicken stock, lemongrass, galangal, lime leaves or zest, chilies and red curry paste (if using), and sugar. Bring to a boil over medium-high heat. Cover, lower the heat, and simmer for 6 minutes.3Step 3: Stir in the coconut milk, and bring back up to a simmer over medium-high heat—watch the pot and don’t let it come up to a rolling boil, or the coconut milk could split. Add the chicken. Bring back up to a simmer, lower the heat to medium-low, cover, and cook for 8 minutes, until the chicken is cooked through.4Step 4: Turn off the heat, and stir in the remaining fish sauce, lime juice, and fresh cilantro (or scallions/green onions, if you're not a cilantro fan). Season with salt to taste if needed. Ladle into bowls, and serve on its own or with some steamed jasmine rice!getsaucepan.com/r/4c8ce533-bf0a-406f-ae6d-226b085a1d6c · Original: https://thewoksoflife.com/tom-kha-gai-thai-coconut-chicken-soup/
