World Flavors Cookbook

Tom Kha Gai (Coconut Chicken Soup)

A silky, creamy, and mildly spicy soup made with coconut milk, infused with galangal, lemongrass, and lime leaves, featuring tender chicken and mushrooms.

Cuisine: Thailand

Ingredients

• 500g chicken breast or thigh, thinly sliced
• 500ml coconut milk
• 250ml chicken stock
• 5-6 slices fresh galangal (essential for "Kha" flavor)
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves, torn
• 200g oyster mushrooms
• 2 tbsp fish sauce
• 1 tbsp sugar
• 3 tbsp lime juice
• Fresh cilantro and chili oil for garnish

Instructions

1. Combine chicken stock and half the coconut milk in a pot. Bring to a gentle simmer.
2. Add galangal, lemongrass, and kaffir lime leaves. Simmer for 5 minutes.
3. Add chicken and mushrooms. Cook until chicken is tender.
4. Stir in the remaining coconut milk, fish sauce, and sugar.
5. Turn off heat and stir in lime juice.
6. Garnish with cilantro and a drizzle of chili oil.