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Tom Kha Gai | What's For Dinner

Ingredients

1 lb boneless skinless chicken breast, sliced thin14 oz coconut milk (full-fat)2 cups chicken broth6 slices galangal or ginger, sliced2 stalks lemongrass stalks, bruised and cut4 leaves kaffir lime leaves4 oz oyster mushrooms, torn3 tbsp fish sauce3 tbsp lime juice1 tsp brown sugar2 whole Thai bird chiles, bruised2 tbsp fresh cilantro

Instructions

1

Bring chicken broth to a simmer in a medium pot. Add galangal, lemongrass, kaffir lime leaves, and chiles. Simmer for 5 minutes to infuse.

2

Pour in the coconut milk and bring back to a gentle simmer. Add the sliced chicken and mushrooms. Cook for 8-10 minutes until chicken is cooked through.

3

Remove from heat. Stir in fish sauce, lime juice, and sugar.

Tip: The balance of salty (fish sauce), sour (lime), and sweet (sugar) is what makes this soup sing. Taste and adjust until all three are in harmony.

4

Ladle into bowls, leaving the aromatics behind (lemongrass, galangal, lime leaves are flavoring agents, not meant to be eaten). Garnish with fresh cilantro.

Nutrition per Serving

340kcal

Calories

30g

Protein

10g

Carbs

22g

Fat

1g

Fiber

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Tom Kha Gai

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