Thai Coconut Chicken Soup - Tom Kha Gai
After my first long day at work, I was heading home by walk and the temperature was so cold and windy that my only wish once arrived was a creamy, aromatic and zesty soup. Made with coconut milk, chicken, lemongrass, galangal, coriander and chili, this thai soup is very easy to make and very tasteful. I also add broccolis, mushrooms and cherry tomatoes which add more flavors and make it a satisfying and nutritiously balanced soup that cannot be refused. This soup is a great base for any meal you want to make as you can change the vegetables according to the season, replace the chicken by shrimps and choose to make it spicy or not. One of the main ingredients of this soup is the galangal which is a fascinating ginger-like spice used in South East Asia to perfume and add more flavorless to dishes.
Recipe for 3 bowls - Preparation 30 minutes
- 2 boneless, skinless chicken breasts, cut into pieces
- 150 grams of coconuts milk
- 1 bunches of coriander
- 5 tablespoons of soya sauce
- 15 grams of ginger, finely chopped
- 9 cherry tomatoes, halves
- 1/2 onion, chopped
- 6 mushrooms, chopped
- 1 baby broccoli, cut into pieces
- 1 red chili, finely chopped
- 10 grams of galangal
- 2 pieces of lemongrass, white part only, chopped in half
- 1 lime, cut in four
- 2 cloves of garlic
- 1 cube of low sodium organic chicken stock
- In a pan on medium heat, add water, chicken stock, lemon grass, onion, garlic, galangal, chili, ginger, soya sauce and cook it for 10 minutes.
- Add the broccolis and cook it for 5 minutes and then add the mushrooms.
- Add the sliced chicken and cook until the chicken turns white and then add the lime to the pot.
- Add the coconut milk to a boil and simmer for 5 to 10 minutes to allow the flavors of the herbs and spices to infuse into the coconut milk.
- Add the cherry tomatoes to the soup and cook for another 7 minutes.
- Remove from heat, serve the soup in 3 bowls and add the coriander on the top.
- Bon appétit!