Saucepan@saucepan · Shared this recipeFollowThai · sauceChicken Tom Kha SoupA comforting Thai coconut chicken soup simmered with galangal, lemongrass, and makrut lime leaves.total40 minprep15 mincook25 minservings4Original recipe on hot-thai-kitchen.comKeep this recipeAdd a copy of Chicken Tom Kha 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 servings2 cup chicken stock, unsalted, preferably homemade1.5 cup coconut milk ), (see note 10.5 tsp table salt1 lb chicken thigh ), boneless skinless, cut 1-inch pieces (see note 21 stalk lemongrass, bottom half only, smashed and cut in 2-inch pieces12 thin slices galangal ), (see note 35 makrut lime leaves, twisted to bruise and torn into big chunks1 Thai chilies, to taste, smashed until broken or cut into large pieces2 tbsp fish sauce1 tsp finely chopped palm sugar, or granulated sugar5.5 oz oyster mushrooms, torn into bite-size pieces2.5 tbsp lime juicechopped green onion and/or cilantro, for garnishJasmine rice, for serving, optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Bring chicken stock to a boil, then add the salt and chicken thigh. Simmer gently for 15 minutes or until chicken is fork tender.2Step 2: Add the coconut milk, lemongrass, galangal, makrut lime leaves, chilies, mushrooms, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.3Step 3: Taste and add more fish sauce as needed. Turn off the heat and add about 2 Tbsp of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.4Step 4: Serve with jasmine rice as part of a larger Thai meal, or enjoy on its own. See this video about how to eat a Thai meal for how Thai people serve soup! (Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or inform your guests.)getsaucepan.com/r/93923617-c13b-4a1d-a2e4-05eb1a9dbc07 · Original: https://hot-thai-kitchen.com/tom-ka-gai/
