Tom Kha Kai (Thai Chicken Soup with Coconut Milk and Galangal)

Sign up to save this recipe to your profile
Easy
2.0 7
(7)
PREVIOUS: Jamaican Jerk-Spiced Chicken NEXT: Best Chicken Quesadilla

Ingredients (10)

  • 4 cups chicken stock
  • 1/4 cup Thai fish sauce
  • Juice of 1 lime
  • 2 crushed wild lime leaves
  • 2-inch section lemongrass
  • 1-inch section galangal
  • 1/4 pound chicken breast, cut into bite-sized pieces
  • 1 13.5-ounce can coconut milk
  • 2 to 10 (to taste) small red chiles, slightly crushed
  • Cilantro leaves for garnish
Nutritional Information
  • Calories176
  • Fat13.06g
  • Saturated fat9.83g
  • Trans fat0.01g
  • Carbs8.78g
  • Fiber0.63g
  • Sugar3.08g
  • Protein7.75g
  • Cholesterol12.67mg
  • Sodium884.86mg
  • Nutritional Analysis per serving (8 servings) Powered by

A fast, easy, and flavorful preparation for chicken breasts.

Instructions

  1. 1Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).
  2. 2Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.
Load Comments

Recommended from Chowhound