Featured in Thai Soups:
Chicken and Galangal Coconut Soup

Chicken and Galangal Coconut Soup

Tom Kha Gai has a distinctly Thai taste from the galangal, lemongrass, and kaffir lime leaves, but it is not at all spicy (hot) like our other popular soups. This video recipe shows you everything you'll need to know, then you can print the recipe to take to the kitchen and make some up right away.

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Ingredient List:

• 1 Cup Chicken thigh meat
  (bones and skin removed, cut into bite-sized pieces.)
• 1/4 to 1/2 cup Coconut Milk
• 2 Cups Straw Mushrooms
  (Straw mushrooms, or a mix of different types)
• 3 - 4 Cherry Tomatoes
  (cherry tomatoes, or tomato wedges)
• 1 inch Galangal root
  (Thin slices)
• 1 stalk Lemongrass
  (diagonally cut into 2 inch pieces)
• 6 Kaffir Lime leaves
  (whole leaves)
• 2 or 3 leaves Culantro
  (Culantro, not corriander, cut into 1 inch pieces)
• 1 sprig Coriander / Cilantro Leaves
  (used for a garnish)
• 1 - 2 Tablespoons Lime
  (fresh or bottled lime juice)
• 1 - 2 teaspoons White cane sugar
  (as needed)
• 1 - 2 teaspoons Salt
  (as needed)
• 1 Cup Water

Basic Directions:

Heat coconut milk in a small pot. Add the chicken, stir in well, and bring it to a boil. Reduce heat and simmer for 2 - 3 minutes.

Add 1 cup of water, and bring the soup back up to a boil.

Add galangal, lemongrass, onion, sugar, and salt. Stir in well and bring back to a boil.

Add mushrooms, then bring back to a boil and cook for 2 minutes.

Add tomatoes, kaffir lime leaves, culantro, and lime juice. Stir well and boil for 30 seconds, then it's done.