Tom Kha Gai (Thai Coconut Chicken Soup)
Serves 2
A fragrant Thai coconut soup with poached chicken, mushrooms, and aromatic herbs in a creamy, tangy broth.
| 300 ml water | Simmer aromatics until fragrant | Add chicken, simmer until cooked through | Season with tamarind, fish sauce, salt & sugar | Add mushrooms, simmer until tender | Pour in coconut milk, stir gently, keep low heat | Remove from heat, add coriander, culantro, green onions & chilies |
| 2 stalks lemongrass, sliced | ||||||
| 6 slices galangal, sliced | ||||||
| 3 kaffir lime leaves, stems removed | ||||||
| 1 large chicken breast, sliced into thin, bite-sized pieces | ||||||
| 1/2 tbsp tamarind paste | ||||||
| 1 tbsp fish sauce | ||||||
| 1/2 tbsp salt | ||||||
| 1/2 tbsp palm sugar | ||||||
| 100 g enoki mushrooms (or any type of Asian mushroom) | ||||||
| 200 ml coconut milk | ||||||
| 4 g coriander, chopped (to taste) | ||||||
| 4 g culantro, chopped (to taste) | ||||||
| 4 green onions, roughly chopped (to taste) | ||||||
| 4 dried chilies (optional, to taste) |
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