Tom Kha Gai
Servings: 6
Calories: 176kcal
Ingredients
- 200 grams Chicken Breast - cut into Cubes.
Vegetables and Others
- 3 Garlic Cloves - sliced.
- 400 ml Coconut Milk
- 1 Red Onion
- 1 Chicken Stock Cube
- 2 cups Water
- 1 tsp Fish Sauce
- 1 tsp Brown sugar
- 4 tsp Lime Juice
Thai Ingredients
- 10 grams Culantro - or cilantro, optional.
- 4 Kefir Lime Leaves
- 3 Thai Red Chilies - cut vertically, remove the seeds.
- 25 grams Galangal - cut into Angle Shapes.
- 2 Lemongrass Stalks - cut into half.
Instructions
- Make the Broth: In a large pot, combine the chicken broth, galangal, lemongrass, and kaffir lime leaves. Bring the mixture to a vigorous boil over medium-high heat. This step is crucial as it allows the flavours from the aromatics to infuse into the broth.
- Cook the Chicken: Once the broth is boiling, add the sliced chicken breast. Reduce the heat to medium and cook until the chicken is no longer pink in the centre, which should take around 5-7 minutes. Stir occasionally to ensure even cooking. Add the lime juice.
- Add Coconut Milk and Mushrooms: Stir in the coconut milk and the sliced mushrooms into the pot. Allow the mixture to return to a gentle simmer, then cook for about 5 minutes. This will give the mushrooms time to soften and absorb the flavours of the broth. Stir in fish sauce and brown sugar to season the soup.
- Serve: Ladle the hot Tom Kha Gai into bowls and garnish with fresh cilantro. The vibrant herbs will add a refreshing note to the dish.
Nutrition
Calories: 176kcal | Carbohydrates: 7g | Protein: 8g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 595mg | Potassium: 311mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg