Tom Kha Gai (Coconut Galangal Soup)

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

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Ingredients

• 1 can (14 oz) coconut milk
• 3 cups chicken broth
• 2-inch piece ginger, sliced (sub for galangal)
• 2 stalks lemongrass, smashed
• 4 leaves or 1 tsp kaffir lime leaves or lime zest
• 1 lb boneless chicken thighs, sliced
• 8 oz mushrooms, sliced
• 2 tbsp fish sauce
• 2 lime, juiced
• 2 Thai chilies, smashed
• 1/3 cup cilantro
• 1 tsp sugar

Method

1. Combine broth, coconut milk, ginger, lemongrass, lime leaves in a pot. Simmer 10 min to infuse.
2. Add chicken; poach 6 min until cooked. Add mushrooms; cook 3 min.
3. Off heat, stir in fish sauce, lime juice, sugar, chilies. Taste — should be salty, sour, mildly sweet, rich.
4. Ladle into bowls; top with cilantro. Strain out lemongrass + lime leaves before eating (they're aromatic, not food).

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

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