Tom Ka Kai (chicken Coconut Soup) Recipe
A distinctive soup of sliced chicken in coconut milk with fresh mushroom, galanga, lemongrass, and touch of lime juice and chili.
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Ingredients
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Soups
Method
Soups
- 1
Brown the chicken
In a heavy pot, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook until lightly browned and just cooked through, about 4-5 minutes. Transfer the chicken to a plate and set aside.
- 2
Bloom the aromatics
In the same pot, add the lemongrass, galangal, and kaffir lime leaves. Sauté for 1-2 minutes until fragrant, scraping any browned bits from the bottom.
- 3
Make the broth
Pour in the coconut milk and chicken stock. Bring to a gentle simmer and let it cook for 5 minutes to meld flavors.
- 4
- 5
Season and brighten
Stir in fish sauce, fresh lime juice, and sliced Thai chilies. Simmer 1-2 minutes more. Taste and adjust with more lime juice or fish sauce if desired.
- 6
Finish and serve
Discard lemongrass stalks and kaffir lime leaves if desired. Ladle the soup into bowls and serve hot, with extra lime wedges if you like.
