Thai Coconut Chicken Soup (Tom Kha Gai)

Ingredients · per serving

• 300 ml Chicken stock
• ½ lime Lime
• 1.5 tbsp Fish sauce
• 80 g Mushrooms
• 200 ml Coconut milk
• 4 thin coins Fresh ginger
• 60 g Cherry tomatoes
• small handful Fresh coriander
• 1 onion Spring onion
• slices Red chilli
• 140 g Chicken thigh
• 3 leaves Lime leaves (kaffir)
• ½ tsp Sugar
• 1 stalk Lemongrass

Instructions

1. Bruise the lemongrass: bash the white part with the back of a knife so it splits open (releases aroma). Slice the ginger into thin coins.
2. In a pot, combine the chicken stock, coconut milk, lemongrass, ginger, lime leaves (if using), and fish sauce. Bring to a gentle simmer.
3. Lower heat. Simmer covered 8 min — broth absorbs the aromatics.
4. Add the sliced chicken. Simmer 5 min — chicken should turn opaque white.
5. Add the sliced mushrooms and halved cherry tomatoes. Simmer 3 min more.
6. Off the heat. Add the lime juice, sugar, and chilli (if using). Stir.
7. Taste: should be balanced — salty (fish sauce), sour (lime), sweet (sugar), creamy (coconut). Adjust each in tiny amounts until balanced.
8. Fish out the lemongrass and ginger coins (or warn diners — don't eat them).
9. Ladle into bowls. Scatter chopped coriander and spring onion. Serve with rice or rice noodles on the side.

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