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Thai Tom Kha Gai Coconut Soup

A creamy, coconut soup brimming with tender chicken, fragrant herbs, and a refreshing lime finish, perfect for cozy meals or as a starter.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course, Starter
Cuisine: Thai
Calories: 490

Ingredients
  

Main Ingredients
  • 2 lbs chicken breast, cubed Boneless and skinless for tenderness.
  • 3 cans coconut milk For creaminess.
  • 1 small ginger root Crushed for flavor.
  • 2-3 stalks fresh lemongrass Crushed for enhanced aroma.
  • 3 limes Juice added for freshness.
  • 1 onion quartered Adds sweetness.
  • 1 cup sliced mushrooms For earthiness.
  • 2-3 crowns broccoli (optional) Adds color and bite.
  • 2-3 bunches cilantro For garnish and flavor.
  • 1 stalk green onion, chopped Fresh topping.
  • 2 TB sugar (optional) Adjust sweetness as desired.
  • 1 TB fish sauce Adds umami.
  • 1 clove garlic (or garlic powder equivalent) Enhances depth of flavor.

Method
 

Preparation
  1. Crush the ginger and lemongrass using a mallet or the flat side of a heavy knife.
  2. In a large pot, combine the crushed ginger, lemongrass, cilantro, quartered onion, garlic, optional sugar, and coconut milk.
Cooking
  1. Bring the mixture to a gentle simmer over medium heat. Cover and cook for 15 minutes.
  2. While the broth simmers, lightly cook the cubed chicken and steam the broccoli if using, then set aside.
  3. Strain the broth into a bowl, pressing on the solids to extract the flavorful liquid.
  4. Stir the juice of the three limes and the fish sauce into the strained broth, adjusting to taste.
  5. Return the broth to the pot, add sliced mushrooms, and cook for an additional 4-5 minutes over low heat until softened.
Finishing Touches
  1. Remove from heat, stir in the cooked chicken and broccoli.
  2. Garnish with chopped cilantro and green onion before serving.

Notes

Serve with steamed jasmine rice or enjoy as a light meal. Can easily be adjusted with optional ingredients like broccoli or sugar.