Tom Kha Gai!Chicken Coconut Soup. Thai Cuisine.

This is one of my favorite soups, every now and then, i have to make it, as it incredibly tasty and  relatively easy and fast to cook.

I prefer using chicken thighs, but you can you use breast as well or a mixture of both. Just keep in mind, breast will cook faster than thighs.

Ingredients :

Chicken- 500 gm, meat only cut in short strips.

Coconut cream- 1 can.

Chicken broth- 3 cups.

Fresh Galangal- 2 inch piece, finely chopped.

Lemongrass- 2 pieces, white part only, finely chopped.

Kaffir lime leaves- 5 pieces.

Green chilli- 3 pieces, whole.

Lime juice- juice of 1 lime.

Fish sauce- 1 tablespoons.

Coriander- 1 bunch, finely chopped, reserve some for garnish.

Spring onions – 2 tablespoons, chopped.

Straw  mushrooms- 1 cup, separated.

Red chilli thinly sliced for a garnish.

Salt- 1 teaspoon.

Black pepper- 1/2 teaspoon.

Directions:

In a pot heat chicken broth with half of coconut milk, add galangal, lemongrass, kaffir lime leaves, whole green chilli ,salt, pepper then lower the heat to a minimum and cook for 20 minutes covered.

Discard chilli, galangal and kaffir lime leaves.

Separate straw mushrooms to an individual small pieces, or chop.

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Increase the heat, add chicken, mushrooms and cook for 5 minutes, or till chicken is cooked through.

Take of the heat and stir in fish sauce, lime juice, coriander and spring onion.

Serve garnished with coriander and red chilli.

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