Ingredients for Tom Kha Gai
- 1 (13.5 ounce) can full-fat coconut milk
- Chicken Stock
- Red Thai Chile
- Fresh Galangal Root
- Fresh Ginger
- Chicken Breasts
- Straw Mushroom
- Tomatoes
- Lemongrass
- Kaffir Lime Leaves
- Fresh Cilantro
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
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How to Make Tom Kha Gai
- In a medium saucepan, combine 1 (13.5 ounce) can full-fat coconut milk and 2 cups chicken broth. Bring to a simmer over medium heat.
- Add 2-3 inches thinly sliced galangal, 1 tablespoon minced ginger, and 2-3 Thai chilies (adjust to your spice preference), and simmer for 10 minutes.
- Add 1 pound thinly sliced chicken breast and stir occasionally until cooked through (about 5-7 minutes).
- Stir in 1 cup straw mushrooms and 5-7 thinly sliced, deveined kaffir lime leaves.
- Add more Thai chilies if desired and simmer for another 10 minutes to allow flavors to meld.
- Remove from heat and stir in 1 tablespoon brown sugar, 2 tablespoons lime juice, and 1 tablespoon fish sauce. Adjust seasoning to taste.
- Garnish with 1/4 cup chopped fresh cilantro.
- Serve hot, optionally over steamed rice. A dash of extra chili sauce is always welcome!
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
626g
Fat
232g
Carbs
57g
