Chicken Coconut Soup

Name: Chicken Coconut Soup (Tom Kah Gai)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: 2–3 fresh hot red or green chilies, preferably Thai, smashed; 2 tablespoons fish sauce (nam pla); 2 tablespoons fish sauce (nam pla); 3 tablespoons freshly squeezed lime juice; Fresh coriander leaves (cilantro) for garnish; Fresh coriander leaves (cilantro) for garnish; 2–3 fresh hot red or green chilies, preferably Thai, smashed; 1 tablespoon palm or brown sugar; 1 tablespoon palm or brown sugar; 1½ teaspoons Roasted Red Chili Paste or store-bought (nam prik pao, optional); 1½ teaspoons Roasted Red Chili Paste or store-bought (nam prik pao, optional); 1 cup (250 ml) coconut milk; ½ lb (250 g) boneless, skinless chicken thigh, cut into 1 in (2.5 cm) pieces; ½ lb (250 g) boneless, skinless chicken thigh, cut into 1 in (2.5 cm) pieces; 1 cup (70 g) sliced white button mushrooms; 2 cups (500 ml) Basic Chicken Stock or store-bought; Six ¼ in (6 mm) thick slices galangal or fresh ginger; Six ¼ in (6 mm) thick slices galangal or fresh ginger; 2 stalks lemongrass, cut into 2 in (5 cm) long pieces and bruised; 4 kaffir lime leaves, torn in half (optional)

Tom Kah Gai

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Easy
Ready in
25 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

Ingredients

2 cups (500 ml) Basic Chicken Stock or store-bought
Six ¼

Asia
Thailand
Spicy
Gluten-free
Soup
South East Asia

Method

Put the chicken stock, galangal, lemongrass, kaffir lime leaves (if using) palm sugar, and Roasted Red Chili Paste (if using) in a medium saucepan and bring to a boil over medium heat.
Add the coconut milk, reduce the heat and bring to a simmer. Add the chicken and mushrooms and continue simmering until the chicken is white and opaque, 5–7 minutes.
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