Tom Kha Gai — Thai soup with chicken, coconut milk and galangal

Tom Kha Gai (in Thai, “soup with galangal and chicken”) is one of the most famous soups in Thai cuisine: creamy, aromatic and masterfully balanced between sweet, sour and spicy. Coconut milk joins galangal, lemongrass, kaffir lime leaves and fresh lime juice, creating a warming soup that is easy to prepare at home.

Ingredients (for 4 people):

• 500 g chicken breast, cut into thin strips
• 400 ml coconut milk
• 500 ml chicken stock (or water)
• 1 piece of galangal (about 5 cm), thinly sliced (can be replaced with ginger)
• 2 lemongrass stalks, lightly crushed and cut into 5 cm pieces
• 4–5 kaffir lime leaves, torn in two (optional)
• 200 g mushrooms, sliced
• 2–3 red chillies, finely sliced (to taste)
• 3 tablespoons lime juice, freshly squeezed
• 2 tablespoons fish sauce
• 1 teaspoon palm sugar (or brown sugar)
• Salt, to taste
• Fresh coriander leaves, to garnish

Preparation:

1. Pour half the coconut milk into a deep pot and add the galangal slices, lemongrass and kaffir lime leaves. Heat over medium heat for about 5 minutes, until the spices release their aroma.
2. Add the chicken stock and the rest of the coconut milk and bring to a gentle boil.
3. Add the chicken strips and cook for 6–8 minutes, until the meat is fully cooked.
4. Add the mushrooms and chillies and continue cooking for another 3–4 minutes.
5. Remove the pot from the heat and take out the large pieces of spice (the galangal, lemongrass and lime leaves are not eaten).
6. Add the lime juice, fish sauce and sugar. Taste and adjust the salt and acidity to your liking — the secret of the flavour is adding the lime off the heat, so its aroma stays fresh.
7. Serve the soup hot, garnished with fresh coriander leaves and, if you wish, with lime wedges on the side.

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4