LOTUS OF SIAM MENU RECIPES

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TOM KHA GAI (CHICKEN COCONUT SOUP) RECIPE | BON APPéTIT



Tom Kha Gai (Chicken Coconut Soup) Recipe | Bon Appétit image

This silky, aromatic soup is a complete meal in a bowl.

Provided by Long Grain, Camden, ME

Yield 6 Servings

Number Of Ingredients 10

1 1” piece ginger, peeled
10 makrut (Thai) lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice
6 cups low-sodium chicken broth
1½ lb. skinless, boneless chicken thighs, cut into 1” pieces
8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
1 13.5-oz. can coconut milk
2 Tbsp. fish sauce (such as nam pla or nuoc nam)
1 tsp. sugar
2 stalks fresh lemongrass, tough outer layers removed
Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)

Steps:

  • Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.
  • Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar.
  • Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.

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