Tom Kha Gai

(Thai Coconut Soup with Chicken)

Time: 60–75 minutes | Serves: 4 Nature: Warm | Flavor: Sour, Acrid

Ingredients

  • 2 stalks fresh lemongrass, outer layers removed
  • 1 1-inch piece of ginger, sliced
  • 10 Thai lime leaves OR 1 TBL lime zest and 1/4 cup lime juice
  • 6 cups chicken broth
  • 1 1/2 lb. skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 tsp sesame oil
  • 1 1/2 tsp salt
  • 8 oz shitake, oyster, or maitake mushrooms, caps cut into bite-size pieces
  • 1 14oz can of regular coconut milk
  • 2 TBL fish sauce (such as nam pla or nuoc mam)
  • 1 tsp sugar (use palm or coconut sugar if available)
  • Chili oil, cilantro leaves, and lime wedges for serving

Directions

  1. Preheat oven to 450 degrees. Using the back of a knife, lightly smash lemongrass, then cut into 4-inch pieces.

  2. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until broth is infused, 20–30 minutes.

  3. Toss cut chicken, salt, and sesame oil together until coated. Spread on a baking tray and bake in the hot oven until chicken has started to brown, about 10 minutes.

  4. Remove solids from broth and discard. Add browned chicken and juices to broth and return to a boil.

  5. Reduce heat, add mushrooms, and simmer until chicken is cooked through and mushrooms are soft, 15–20 minutes.

  6. Mix in coconut milk, fish sauce, and sugar. Stir until sugar has dissolved. Adjust salt to taste.

  7. Divide soup among bowls. Garnish with chili oil, cilantro, and lime.

Modifications

  1. Add tomato and cucumber slices when serving in warmer weather or climates.
  2. Add cooked rice noodles to make the dish more hearty.
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