Tom Kha Gai Recipe (Thai Coconut Chicken Soup)
- 8 oz boneless and skinless chicken (breast or thighs, cut into strips)
- 20 canned straw mushrooms
- 1 1/2 cup coconut milk
- 1 cup water
- 1 stalk lemongrass (cut into 3-inch lengths and pounded)
- 6 kaffir lime leaves (lightly bruised to release the flavor)
- 6 slices galangal
- 8 bird’s eye chilies (lightly pounded)
- 3 tablespoon fish sauce
- 2 1/2 tablespoon lime juice (or to taste)
- 1 tablespoon chopped cilantro
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Cilantro (1 tablespoon)
- Kaffir lime (6)
- Lemongrass (1 stalk)
- Straw mushrooms, canned (20)
- Meat
- Bird’s eye chilies (8)
- Chicken (breast or thighs, boneless and skinless (8 oz)
- Canned Goods
- Coconut milk (1 1/2 cup)
- Condiments
- Fish sauce (3 tablespoon)
- Cooking & Baking
- Galangal (6 slices)
- Drinks
- Lime juice (2 1/2 tablespoon)
- Water (1 cup)
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published August 2, 2009 (3 years ago).
44 people saved this recipe.
