Tom Kha Gai (Thai Coconut Chicken Soup)

Ingredients

• 0.5 Chicken (half a chicken, cut into pieces)
• 1.5 cup Water
• 1 box Coconut milk (divided (approx. 200ml total))
• 3 Shallots (red shallots)
• 4 Dried chilies (3-4 pieces)
• 4 Kaffir lime leaves (3-4 leaves, stems removed)
• 2 Lemongrass (bruised)
• 1 Tomato (cut into pieces)
• 100 g Mushrooms (any variety, sliced)
• 2 tbsp Thai fish sauce
• 1 tsp Tamarind paste (tamarind paste)
• 2 tbsp Thai chili paste (1-2 tbsp)
• 3 Bird's eye chilies (sliced, to taste)
• Salt (to taste)
• Coriander leaves (for garnish)

Steps

1. 1

   Add 1.5 cups of water to a pot and bring to a simmer.

2. 2

   Pour in half of the coconut milk (about 1/2 box).

3. 3

   Add the shallots, dried chilies, kaffir lime leaves (with the center ribs removed), and bruised lemongrass to the pot.

4. 4

   Add the chicken pieces and cook until the chicken is fully cooked and the aromatics have infused the broth.

5. 5

   Add the sliced tomatoes and mushrooms.

6. 6

   Pour in the remaining half box of coconut milk and cook for a few more minutes.

7. 7

   Season the soup with Thai fish sauce and tamarind paste to add sourness.

8. 8

   Stir in 1 to 2 tablespoons of Thai chili paste and add sliced bird's eye chilies for extra heat.

9. 9

   Taste and add salt if necessary. Garnish with fresh coriander leaves before serving.

Notes

Best served hot with white rice and an omelet on the side.

Nutrition per serving

• main
• soup
• Thai
• coconut
• chicken
• spicy
• savory