FBD

Tom Kha Gai

A classic Thai coconut milk chicken soup with lemongrass, galangal, and chiles — balanced sweet, salty, and spicy.

ThaiChickenEasy55 minBy Northstar

Ingredients

Servings
4
  • 2 boneless chicken breasts, cut into bite-sized pieces
  • 2 stalks lemon grass, cut into 2-inch pieces
  • 6 pieces dried galangal
  • 1 can coconut milk
  • 2 tbsp sugar
  • 2 tsp salt
  • 1 tsp dried crushed red chiles (optional)
  • 7 cup water

Instructions

  1. 1

    Place the chicken, lemon grass, and galangal in a soup pot. Add the water and cook over medium heat for about 30 minutes.

  2. 2

    Add the coconut milk, sugar, salt, and chiles. Simmer for 20 minutes.

  3. 3

    Taste and adjust salt, sugar, and water as needed — flavor varies with the brand of coconut milk used.

  4. 4

    Serve with extra chiles and white rice.

Tags

soupclassicthaicoconut milklemongrassgalangal