Ingredients for Chicken And Galangal Soup Tom Ka Gai
- Lemongrass
- Coconut Milk
- Tom Kha Paste
- Boneless Chicken Breasts
- 2 tablespoons fish sauce (or to taste)
- Soft Brown Sugar
- 1 cup cherry or grape tomatoes, halved
- Water, as needed for desired consistency
- Sliced Mushrooms
- Chili Peppers
- Fresh Cilantro
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How to Make Chicken And Galangal Soup Tom Ka Gai
- Bruise the lemongrass stalks with the back of a knife.
- In a medium saucepan, combine the bruised lemongrass, 1/2 can of coconut milk (reserve the other half), and Tom Kha paste. Bring to a boil over medium heat.
- Reduce heat to low and simmer uncovered, stirring occasionally, for 2 minutes to allow the flavors to meld.
- Add the chicken, fish sauce, and brown sugar. Simmer until the chicken is cooked through (about 8-10 minutes).
- Stir in the halved tomatoes and the remaining 1/2 can of coconut milk. Bring to a gentle boil.
- Add water gradually, as needed, to reach your desired soup consistency. Bring back to a simmer.
- Add the sliced mushrooms and cook until tender (about 3-5 minutes).
- Taste and adjust the seasoning by adding more brown sugar, fish sauce, or chilies, as needed.
- Remove from heat and stir in the fresh cilantro.
- Serve immediately and garnish with extra chilies (optional) and cilantro.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
24g
Fat
116g
Carbs
4g
