Thai Chicken Soup With Coconut Milk (Tom Ka Gai)
Tom Ka Gai is a versatile Thai coconut chicken soup that can be enjoyed as an appetizer or a main dish, especially when noodles are added.
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Instructions
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Prepare lemongrass by slicing the lower portion and reserving the upper stalk.
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Bring chicken broth to a boil in a large pot over medium-high heat, optionally adding bones.
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Add chicken, mushrooms, prepared lemongrass, makrut lime leaves, and fresh chilies.
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Boil for 5-8 minutes until the chicken is cooked, then reduce heat to medium.
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Stir in galangal or ginger, half a can of coconut milk, fish sauce, and optional vegetables; simmer for 1-2 minutes, then reduce heat to low.
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Stir in lime juice and taste, adjusting flavor balance with more fish sauce for saltiness, brown sugar for sourness, additional coconut milk for spice/creaminess, or chilies for heat.
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Ladle soup into bowls and garnish with fresh coriander, basil, and spring onions.