Tom Kha Soup
Tom Kha Gai is a Thai chicken coconut soup. It's aromatic with the scents of lemongrass, lime leaves, and galangal. The soup offers a refreshing aftertaste and a creamy flavor from the coconut.
Ingredients
- 4 cups coconut milk
- 1 cup chicken stock
- ¼ cup finely chopped cilantro
- 1 stalk lemongrass tough outer parts removed, thinly sliced
- 1 2 inch piece galangal, thinly sliced
- 2 fresh Thai chile peppers minced
- 6 makrut lime leaves thinly sliced
- 2 pounds boneless chicken thighs cut against the grain into bite-sized pieces
- ½ head cabbage thinly sliced
- 5 limes juiced
- ¾ teaspoon fish sauce
Instructions
- Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and lime leaves; simmer for 5 minutes.
- Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
Notes
If you wish, you can use red pepper flakes in place of the fresh chiles.