Tom Kha Gai (Chicken Coconut Soup)

Thai · 35 min · Chicken · gluten-free, dairy-free, low-carb

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Ingredients

• 1 lb chicken thighs, sliced
• 1 can (13.5 oz) coconut milk
• 3 cups chicken stock
• 6 slices galangal, sliced
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves
• 2 cups button mushrooms, sliced
• 3 tbsp lime juice
• 3 tbsp fish sauce
• 3 Thai bird chilies
• 1/4 cup cilantro, chopped

Method

1. Simmer the chicken stock with galangal, lemongrass, and torn lime leaves for 10 minutes to infuse.
2. Pour in the coconut milk and bring to a gentle simmer without boiling hard.
3. Add the chicken and mushrooms and simmer 10 minutes until the chicken is cooked through.
4. Season with fish sauce and crushed chilies.
5. Remove from the heat, stir in the lime juice, and finish with cilantro.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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