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Thai · Soup
Tom Kha Gai
A fragrant Thai chicken and coconut soup built on a rich whole-chicken broth, lifted with galangal, lemongrass, lime leaves and chile. Plenty of lime and fish sauce give it its hot, sour, salty balance.
- YieldServes 8
- Hands-on30 min
- Total3 h 43 min
- Difficulty
Ingredients
Broth
- 1.8 kgwhole chicken
- 1turnip, halved
- 1 piecefresh ginger, 2.5 cm piece, peeled
- 3 Lwater, enough to cover the chicken
Soup
- 1 tbspred curry paste
- 60 mllime juice, from 2 limes
- 2 tbspThai fish sauce
- 40 ggalangal, sliced into rounds
- 200 goyster mushrooms, thickly sliced
- 2shallots, sliced into rings
- 3 stalkslemongrass, bruised and chopped
- 2bird's eye chiles, seeded and diced
- 6 leavesmakrut lime leaves, finely chopped
- 480 mlcoconut milk
- 50 gfresh cilantro leaves, chopped
- to tastesalt
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