Rich Authentic Tom Kha Gai Soup

Tom Kha Gai, a fragrant and comforting Thai soup, has captured the hearts (and stomachs) of food lovers around the globe. This signature dish from Thailand is a harmonious blend of rich flavors and aromatic ingredients, making it not only a staple in Thai cuisine but also a beloved choice for those seeking a taste of Southeast Asia in their own kitchens. The allure of Tom Kha Gai lies in its soothing coconut milk base, enhanced by the zesty notes of lemongrass and the subtle heat from Thai bird chilies.

Indulge in the rich, aromatic flavors of authentic Tom Kha Gai soup, a beloved Thai dish that warms both heart and soul. With a creamy coconut milk base, fresh chicken, zesty lemongrass, and a touch of heat, this comforting soup is a culinary treasure from Thailand. Dive into homemade cooking by exploring its cultural significance, essential ingredients, and step-by-step preparation tips. Let your taste buds embark on a flavorful journey! #TomKhaGai #ThaiSoup #ComfortFood #Recipe #AuthenticCuisine #Foodie #CoconutMilk #HomeCooking

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Ingredients

400 ml coconut milk

500 ml chicken broth

400 g chicken breast, thinly sliced

2 stalks lemongrass, cut into 4-inch pieces and smashed

5-6 slices galangal (or ginger if unavailable)

4-5 kaffir lime leaves, torn into pieces

200 g mushrooms, sliced (preferably straw or oyster mushrooms)

3-4 Thai bird chilies, smashed (adjust to taste)

2 tablespoons fish sauce

2 tablespoons lime juice

1 tablespoon palm sugar (or brown sugar)

Fresh cilantro leaves for garnish

Optional: Thai basil for garnish

Instructions

In a large pot, combine the chicken broth and coconut milk over medium heat. Stir to blend well.

Add the smashed lemongrass, galangal, and torn kaffir lime leaves into the pot. Bring the mixture to a gentle simmer to infuse the flavors, about 5-7 minutes.

Carefully add the sliced chicken breast to the pot, ensuring they are submerged in the liquid. Simmer for 10 minutes or until the chicken is cooked through.

Incorporate the sliced mushrooms and smashed bird chilies into the soup, letting them cook for another 5 minutes until the mushrooms are tender.

Stir in the fish sauce, lime juice, and palm sugar. Taste and adjust seasoning as needed, balancing the sour, salty, and sweet.

Remove the pot from heat and let it sit for a couple of minutes to allow flavors to meld.

Serve hot, garnished with fresh cilantro leaves and optional Thai basil if desired.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4