Tom Kha Gai - Thai Chicken Coconut Soup is one of the most popular Thai dishes. Galangal root, lemongrass and kaffir lime leaves are infused in a coconut milk broth, with chicken, mushrooms and hot chilies. The aromatic soup makes a delicious main course served alongside steamed rice.
Dinner, lunch, Main Course, Main Dish, Soup
In a stock pot bring the chicken broth and coconut milk to a boil on medium heat. Add the galangal slices, kaffir lime leaves and lemongrass sticks and simmer for at least 5 minutes to infuse the broth.
On low heat (less than a simmer) add the chicken pieces, mushroom and onion and poach for a few minutes. Add the tomato chunks and keep poaching until the chicken is done (test a piece by cutting it in half).
Stir in the chilies and fish sauce and take off heat. Stir in cilantro, spring onion and lime juice. Start with 1 lime, add more to taste. Add more fish sauce, if you want a saltier/more savory flavor.
Serve Tom Kha Gai with steamed rice as a main course or by itself as a soup course.