Thai Chicken and Coconut Milk Soup
An authentic Thai Tom Ka Gai — a silky coconut milk soup with lemongrass, galangal, lime, and chicken, simple yet extraordinary.
ThaiChickenEasy20 minBy Northstar
Ingredients
Servings
4
- 1 can 12-oz coconut milk
- 0.3 lb chicken breast, cut into small chunks
- 1 lime, juiced and zested
- 4 inch lemon grass, sliced very thin on the diagonal
- 3 slices galangal or fresh ginger
- 2 hot Thai chile peppers or serranos, sliced (to taste)
- 1 tbsp fresh cilantro, for garnish
Instructions
- 1
Pour lime juice over the chicken and let stand while preparing the rest of the soup.
- 2
In a medium saucepan, place the coconut milk, lemon grass, grated lime zest, galangal or ginger, and chiles. Bring to a simmer.
- 3
When soup is simmering, add the lime-soaked chicken pieces and stir to distribute.
- 4
Reduce heat so soup stays just below a boil and cook for 12–15 minutes, or until chicken is cooked through.
- 5
Remove from heat and serve immediately with fresh cilantro leaves for garnish.
Tags
souplimethaiquickcoconut milklemongrass