The Best Thai Tom Kha Soup Recipe recipe

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Ingredients

4 cups coconut milk
1 cup chicken stock
¼ cup finely chopped cilantro
1 stalk lemongrass, tough outer parts removed, thinly sliced
1 (2 inch) piece galangal, thinly sliced
2 fresh Thai chile peppers, minced
6 kaffir lime leaves, thinly sliced
2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces
½ head cabbage, thinly sliced
5 limes, juiced
¾ teaspoon fish sauce

Nutrition Info

451.8 calories
carbohydrate: 13 g
cholesterol: 69 mg
fat: 36.2 g
fiber: 3.2 g
protein: 23 g
saturatedFat: 27.5 g
servingSize: -
sodium: 243.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves, simmer for 5 minutes.

  2. Increase heat to medium-high heat. Add chicken, simmer until no longer pink in the center, about 7 minutes. Stir in cabbage, cook until wilted, about 3 minutes. Remove soup from heat, stir in lime juice and fish sauce.

Recipe Yield

8 servings

Recipe Note

Tom Kha Gai - Thai chicken coconut soup aromatic of lemongrass, lime kaffir leaves and galangal, gives you a refreshing aftertaste with a creamy taste from coconut.

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