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Tom Kha Gai (Creamy Thai Coconut Chicken Soup with Ginger and Lime)
The comforting, velvety masterpiece of Thailand: tender sliced chicken breast and earthy mushrooms simmered gently in rich coconut milk infused with galangal, lemongrass, and tangy lime.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
4servings
- Chicken breast, thinly sliced400 g
- Full-fat coconut milk400 ml
- Mushrooms, sliced200 g
- Fresh ginger or galangal, sliced25 g
- Fresh lime juice3 tbsp
- Chicken broth400 ml
- Brown sugar1 tsp
- Salt1 tsp
Preparation Steps
1
Simmer chicken broth, coconut milk, sliced ginger, sugar, and salt in a pot for 5 minutes.
5 min timer
2
Add sliced mushrooms and simmer for 3 minutes.
3 min timer
3
Add sliced chicken and poach gently for 5-6 minutes until tender and cooked through.
6 min timer
4
Remove from heat and gently stir in fresh lime juice.
1 min timer
5
Ladle into warm bowls, garnish with fresh cilantro, and enjoy.
1 min timer
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Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
