Tom Kha Gai (Thai Chicken Coconut Galangal Soup)
April 26, 2013
"This is our favorite Thai soup. Quick to throw together and so flavorful people will think you slaved away all day! Dried galangal slices and kaffir lime leaves may be used. If you have trouble finding the galangal root, you can sub fresh ginger for it. Fresh lime zest can be subbed for the kaffir lime leaves. It's not traditional, but sometimes my Mom likes to throw whole grape tomatoes into the soup in the last 5 minutes too. There's also a very similar soup base that uses shrimp instead of chicken."
- Serving Size: 1 (900 g)
- Calories 731
- Total Fat - 48.4 g
- Saturated Fat - 39.4 g
- Cholesterol - 96.4 mg
- Sodium - 1826.9 mg
- Total Carbohydrate - 43.7 g
- Dietary Fiber - 11 g
- Sugars - 11.2 g
- Protein - 46.8 g
- Calcium - 148.1 mg
- Iron - 7.2 mg
- Vitamin C - 102.4 mg
- Thiamin - 0.3 mg
*Slicing chicken thinly is easier if it is partially frozen.
Combine chicken stock and coconut milk in a 3-quart pot and bring to a gentle boil over medium-high heat.
Stir in chicken strips, galangal, lemongrass, lime leaves, and chilies.
Reduce heat and simmer 10-15 minutes until chicken is cooked.
*Usually the slices galangal and lemongrass are left in but if you're worried about accidentally eating them you can spoon them out.
Stir in mushrooms, heat through, and remove from heat.
Stir in fish sauce and lime juice to taste.
Serve hot topped with cilantro and lime wedges on the side.
Tips & Variations
No special items needed.