Tom Kha Gai

Name: Tom Kha Gai
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 10 oz Jasmine Rice; ¼ tsp Salt; 4¼ cups Chicken Broth; 1⅔ cups Coconut Milk; 2 Lemongrass; 1 oz Galangal; 4 Makrut Lime Leaves; 1 Fresh Chili; 10½ oz Mushroom; 1¼ lb Chicken Breast; 2 tbsp Fish Sauce; 2 Limes; ½ oz Cilantro

By Eatpace

This Thai coconut chicken soup has mushrooms, galangal, lemongrass and lime, with jasmine rice on the side. The broth simmers while the rice cooks.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 689; kcal per serving
Protein: 46g; per serving

Plan this dinner Jump to recipe

Coconut chicken soup with sliced mushrooms and cilantro, served with jasmine rice.

40 min

Method

6 steps 15 min prep · 25 min cook

Prep

Step 1. Bring Jasmine Rice, Water and Salt to a boil in a covered saucepan. Reduce to low and cook until the water is absorbed, about 15 minutes; remove from the heat and keep covered.
Step 2. Meanwhile, bring Chicken Broth, Coconut Milk, Lemongrass, Galangal, Makrut Lime Leaves and Fresh Chili to a gentle simmer in a large pot over medium heat. Simmer until fragrant, about 10 minutes.
Step 3. Add Mushroom and simmer until they begin to soften, about 4 minutes.
Step 4. Add Chicken Breast and Fish Sauce. Keep at a gentle simmer until the chicken is opaque and no longer pink inside, about 6 minutes.
Step 5. Remove the pot from the heat and stir in the juice from Lime. Taste and adjust with more fish sauce or lime juice if needed.

Finish & serve

Step 6. Fluff the rice and ladle the soup into bowls. Top with Cilantro and serve the rice alongside; leave the tough aromatics and chili in the bowl.

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Tips

Good to know

Check that the thickest chicken pieces reach 165°F on an instant-read thermometer.

Swap it

If galangal is unavailable, use sliced ginger for a different but still fragrant broth.

Leftovers

Refrigerate soup and rice separately within 2 hours and eat within 3 to 4 days, reheating until hot throughout.

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