Cooked - Tom Kha Gai (thai Chicken Soup With Coconut And Galangal)

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Tom Kha Gai (thai Chicken Soup With Coconut And Galangal)

4.0

4 cups chicken stock

Green curry paste

scallions

1 inch piece ginger grated

¼ cup (60ml) fish sauce, divided

1 ½ pounds (680g) boneless, skinless chicken thighs, cut into 1 ½-inch cubes

10 fresh or frozen makrut lime leaves (4g), middle ribs removed, or zest from 2 limes

5 to 9 fresh Thai red chiles (5g to 9g total), stemmed and lightly smashed or Serrano

1 red bell pepper

1 cup (240ml) full-fat coconut cream, such as Aroy-D (see note)

cherry tomatoes

bamboo shoots

fresh lime juice from 2 limes

Cilantro leaves, for garnishing

Remove fat from coconut cream if possible and fry chopped whites of scallions, curry paste, grated ginger. Add chicken stock and simmer
Add chicken, tbsp fish sauce, return to a boil, then lower heat to maintain a simmer. Cover and cook until chicken is tender and cooked through, about 20 minutes.
Stir in makrut lime leaves, fresh chiles, and coconut cream and halved cherry tomatoes, and bamboo shootts then remove from heat. Stir in lime juice and remaining fish sauce.
To serve, divide between warmed soup bowls and garnish with cilantro.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 75 weeks ago

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