Tom Kha Gai

Creamy and aromatic Thai soup with chicken, coconut milk, galangal, lemongrass, and a citrusy touch.

Ingredients

• 250 g Chicken breast
• 400 ml Coconut milk
• 500 ml Low-sodium chicken broth
• 3 slices Fresh galangal
• 2 stalks Lemongrass
• 4 Kaffir lime leaves
• 1 Thai red chilies
• 100 g Mushrooms
• 2 tablespoons Fresh lime juice
• 1 tablespoon Fish sauce
• 1 teaspoon Palm sugar
• 1 sprig Fresh cilantro

Directions

1. Fillet the chicken and slice it thinly. Clean and slice the mushrooms.
2. Prepare the aromatics: lightly pound the galangal and lemongrass, and remove the woody part. Tear the kaffir lime leaves.
3. In a pot, heat the chicken broth and coconut milk. Add the galangal, lemongrass, and kaffir lime leaves. Bring to a gentle simmer.
4. Simmer for 15 minutes to extract the essential oils. Strain the liquid to remove the aromatic solids.
5. Return the liquid to the pot and add the sliced chicken. Cook until the chicken is done. Drain excess fat if necessary.
6. Add the mushrooms and cook until tender but firm.
7. Season with fresh lime juice, fish sauce, and palm sugar, aiming for the perfect balance of sour, salty, and sweet.
8. Adjust seasoning to your preference, adding more lime, fish sauce, or sugar if needed.
9. Serve immediately, garnished with fresh cilantro leaves.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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