Tom kha kai
Tom kha kai is a delicious and popular Thai soup. It's made with coconut milk, chicken, lemongrass, galangal (a type of ginger), kaffir lime leaves, and various other aromatic herbs and spices. The combination of these ingredients creates a rich and flavorful broth that is both creamy and tangy. It's often served with steamed rice.
Ingredients
- 4 cups chicken broth
- 1 can coconut milk (13.5 oz)
- 1 lb chicken breast boneless sliced into thin strips
- 3-4 kaffir lime leaves torn into pieces
- 2 stalks lemongrass bruised and cut into 2-inch pieces
- 1 inch galangal or ginger, sliced
- 2-3 Thai bird's eye chilies sliced (adjust to taste)
- 4 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar optional
- Fresh cilantro leaves and sliced red chilies for garnish
Instructions
- In a large pot, bring the chicken broth to a simmer over medium heat.
- Add the lemongrass, galangal (or ginger), kaffir lime leaves, and Thai chilies to the broth. Simmer for about 5-7 minutes to allow the flavors to infuse.
- Add the chicken strips to the broth and cook until they are no longer pink, about 5-7 minutes.
- Reduce the heat to low and pour in the coconut milk, stirring gently to combine. Be careful not to boil the soup.
- Add the fish sauce, lime juice, and sugar (if desired) to balance the flavors. Adjust the seasonings to your preference.
- Allow the soup to simmer for another 2-3 minutes to let the flavors meld together.
- Remove the lemongrass, galangal (or ginger), and kaffir lime leaves from the soup.
- Serve the Tom Kha Kai hot, garnished with fresh cilantro leaves and sliced red chilies for an extra kick of flavor. You can enjoy it on its own or with steamed rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 359kcal (18%)Carbohydrates: 10g (3%)Protein: 29g (58%)Fat: 24g (37%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 77mg (26%)Sodium: 2429mg (106%)Potassium: 787mg (22%)Fiber: 0.03gSugar: 5g (6%)Vitamin A: 45IU (1%)Vitamin C: 5mg (6%)Calcium: 46mg (5%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
