Name: Chicken-Coconut Soup (Tome Kah Gai)
Yield: Serves 4 to 6
Cuisine: Thailand
Ingredients: 1 cup thinly sliced fresh mushrooms; 2 tablespoons fish sauce; 2 tablespoons freshly squeezed lime juice; 6 wild lime leaves, torn or cut in quarters (optional); 2 green onions, very thinly sliced crosswise; 1½ cups unsweetened coconut milk; 2 tablespoons coarsely chopped fresh cilantro; 1½ cups chicken broth or water; 10 to 12 slices galanga, fresh, frozen, or dried; 2 stalks fresh lemongrass; ¾ pound boneless chicken, cut into big, bite-sized chunks

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Quick & Easy Thai

By Nancie McDermott

Published 2004

About

Back in North Carolina after my Peace Corps service, and homesick for Thailand, I tried making this soup. To my amazement, it was spectacular, bright and bracing with lime juice and galanga, and comforting, like all the world’s chicken soups. It was so easy and so good, it inspired me to keep right on cooking Thai food. I used big woody chips of dried galanga for my first version of this soup; thin, crisp slices of fresh galanga after I moved out to Southern California; and fresh ginger, ga