Tom Kha Gai with Chicken

Tom Kha Gai is a creamy Thai coconut soup with tender chicken, mushrooms and a fresh blend of lemongrass, ginger, lime and coriander. It is mildly spiced, warming and ready in about half an hour.

By yumbelo-Küche · 4 servings · 35 minutes

Ingredients

• 500 g Chicken breast fillet
• 400 ml Coconut milk
• 800 ml Water
• 250 g Button mushrooms
• 2 Stück Lemongrass stalks
• 30 g Fresh ginger
• 4 Stück Kaffir lime leaves
• 2 Stück Limes (juice)
• 2 EL Fish sauce
• 1 TL Sugar
• 1 Stück Red chili
• 3 Stück Spring onions
• 1 Bund Coriander
• 1 EL Cooking oil
• Salt

Method

1. Rinse the chicken breast fillet, pat it dry and cut it into thin strips.
2. Clean the mushrooms and slice them. Cut the spring onions into rings, wash the coriander and roughly chop the leaves.
3. Remove the outer layers of the lemongrass, bruise the stalks and cut them into coarse pieces. Peel the ginger and slice it thinly. Deseed the chili and cut it into fine rings.
4. Heat the oil in a large pot over medium heat. Fry the lemongrass, ginger and half of the chili in it for 2 minutes, until fragrant.
5. Pour in the water, add the kaffir lime leaves and bring everything to the boil. Simmer gently for 10 minutes without a lid.
6. Add the mushrooms and chicken to the broth and cook for 6 to 8 minutes, until the meat is cooked through.
7. Stir in the coconut milk and heat the soup, but do not let it boil properly.
8. Season with fish sauce, sugar, a little salt and the juice of the limes. Remove the lemongrass and lime leaves.
9. Ladle the soup into four bowls and sprinkle with spring onions, coriander and the remaining chili.