Ingredients for Thai Coconut Soup Tom Kha Kai
- Boneless Skinless Chicken Breasts
- 1 (13.5 oz) can full-fat coconut milk
- 2 stalks lemongrass
- 1-inch piece thinly sliced galangal
- Lime Juice
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 cup water
- 1/4 cup chopped fresh cilantro (optional)
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How to Make Thai Coconut Soup Tom Kha Kai
- Dice 1 lb boneless, skinless chicken breasts into 1-inch cubes.
- Marinate chicken in 2 tbsp oyster sauce for at least 30 minutes (or up to 2 hours in the refrigerator).
- Thinly slice 1-inch piece of ginger into matchsticks.
- Remove tough outer leaves from 2 stalks lemongrass, leaving only the tender inner core.
- Gently bruise the lemongrass stalks with a rolling pin or the bottom of a heavy pan.
- In a large pot or Dutch oven, combine 6 cups chicken broth and 1 cup water. Bring to a simmer over medium-high heat.
- While the broth simmers, juice 1 lime.
- Add the lime juice, bruised lemongrass, 1-inch piece thinly sliced galangal, and 2 tbsp fish sauce to the simmering broth. Bring to a gentle boil.
- Add the marinated chicken and 1 (13.5 oz) can full-fat coconut milk. Stir gently to combine. Bring back to a simmer.
- Reduce heat to low and simmer for 5-7 minutes, or until the chicken is cooked through and no longer pink. Stir occasionally to prevent sticking.
- Stir in 1/4 cup chopped fresh cilantro (optional) before serving.
- Serve hot, garnished with extra cilantro and a lime wedge. Enjoy with steamed jasmine rice.
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
4g
Fat
118g
Carbs
2g
