Ingredients
Scale
Gather these simple ingredients, and you’re halfway to culinary bliss:
- 2 tablespoons coconut oil
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 cups chicken broth
- 2 cups coconut milk
- 2 stalks lemongrass, cut into 2-inch pieces and bruised
- 3 kaffir lime leaves, torn into pieces
- 1 small onion, thinly sliced
- 3–4 slices galangal or ginger
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1–2 red chili peppers, sliced (adjust to taste)
- 1 cup mushrooms, sliced (button or shiitake work great)
- Fresh cilantro leaves for garnish
- Salt to taste
If you can’t find kaffir lime leaves or galangal, don’t worry—lime zest and ginger make good substitutes.
Instructions
Let’s dive into creating this soul-soothing dish!
- Heat the coconut oil in a large pot over medium heat. Add the sliced chicken, cooking until it’s no longer pink, about 5 minutes. Remove the chicken and set aside.
- In the same pot, combine chicken broth, coconut milk, lemongrass, kaffir lime leaves, onion, and galangal. Bring to a gentle simmer.
- Let the soup simmer for about 10 minutes to allow the flavors to meld beautifully. This is where the magic happens—just like my mom’s kitchen magic with those three-spice wonders.
- Remove the lemongrass, lime leaves, and galangal from the pot. Add the fish sauce, lime juice, and sugar. Stir well.
- Add the sliced mushrooms and cooked chicken back into the pot. Simmer for another 5 minutes or until the mushrooms are tender.
- Toss in the chili peppers and adjust the salt to taste. Remember, the soup should have a delicate balance of salty, sour, and spicy.
- Garnish with fresh cilantro leaves before serving. Enjoy the aromas wafting through your kitchen!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Tom Kha Thai Coconut Chicken Soup, recipe, cooking, food
