tom kha kai - thai coconut/chicken soup

Name: Tom Kha Kai - Thai Coconut/Chicken Soup
Prep time: 15 min
Cook time: 15 min
Yield: 3
Cuisine: Thai
Ingredients: 2 cup(s) chicken broth; 2 cup(s) coconut milk (can use lite, just don't use coconut cream!); 6 slice(s) galangal (can sub fresh ginger); 2 stalk(s) lemon grass; 5 - kaffir lime leaves; 8 ounce(s) chicken breast, sliced thin; 3 tablespoon(s) fish sauce; 2 tablespoon(s) sugar; 1/2 cup(s) lime juice; 1 teaspoon(s) red thai chili paste; 1/4 cup(s) cilantro, torn; 3-5 - thai chilis (can use jalapeno or other hot chili instead)

(2 RATINGS)

17 Pinches 3 Photos

Carolyn Haas

Whitewater, WI

Updated on Jun 9, 2016

When my family visited Thailand a few years ago I fell in love with this soup. This is an adaptation from a recipe in the Amazing Tastes of Thailand booklet put out by the Thailand Tourism Authority.

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 3-4 serving(s)

Ingredients

2 cups chicken broth
2 cups coconut milk (can use lite, just don't use coconut cream!)
6 slices galangal (can sub fresh ginger)
2 stalks lemon grass
5 - kaffir lime leaves
8 ounces chicken breast, sliced thin
3 tablespoons fish sauce
2 tablespoons sugar
1/2 cup lime juice
1 teaspoon red thai chili paste
1/4 cup cilantro, torn
3-5 - thai chilis (can use jalapeno or other hot chili instead)

How To Make tom kha kai - thai coconut/chicken soup

Step 1

Cut lower portion of lemon grass into 1 inch lengths and crush. Tear kaffir lime leaves in half. Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.

Step 2

Add the chicken, fish sauce and sugar. Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
Step 3

Heat just to boiling, add chili paste and lime juice, stir until blended. Garnish with cilantro leaves and crushed chili peppers.
Step 4

NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen. I've also used minced lemon grass in a tube from the produce section. Powdered galangal is available, too. Fresh is better, of course!
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