in Soup Recipes, Thailand

Tom Kha Gai

updated

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Ingredients for 2 servings:

  • 200 g chicken breast
  • 60 g mushrooms
  • 1 coriander root(s)
  • 8 g ginger
  • 8 g lemongrass, 1/2 stalk
  • 6 g chili pepper(s) (bird’s eye chili)
  • 250 ml coconut cream
  • 150 ml chicken broth
  • 30 ml fish sauce
  • 30 ml lemon juice
  • 1 pinch(s) of sugar
  • 3 leaves of coriander for decoration

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Thai coconut chicken soup

Bring the coconut cream and chicken stock together in a saucepan to a simmer. Then add the chopped coriander root, lemongrass, and ginger. Meanwhile, cut the chicken breast into small, bite-sized pieces and quarter the mushrooms. After the soup has simmered for 3 minutes, add the chicken breast pieces. Two minutes later, add the lemon juice, fish sauce, chopped chili, and mushrooms. After 2 minutes, add a small pinch of sugar to taste and garnish with the chopped coriander leaves. Serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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