Tom Kha Gai
Thai coconut soup with chicken, aromatic spices, and lime juice. Simmered until flavors meld into a creamy, warm broth.
Ingredients
Method
Cut chicken into bite-sized pieces. Slice onion into thin wedges, dice bell pepper into strips, and quarter mushrooms. Mince ginger and cut lemongrass into 2-inch pieces, lightly crushing the stalks to release flavor.
Squeeze lime juice fresh and measure out remaining aromatics: curry paste, fish sauce, and sugar.
Heat coconut oil in a large pot over medium-high heat. Add curry paste and minced ginger, stirring constantly for 1 minute until fragrant.
Pour in chicken broth and coconut milk, stirring to combine. Add lemongrass stalks and bring to a simmer.
Add chicken pieces and cook for 8–10 minutes until no longer pink inside. Add onion, bell pepper, and mushrooms, cooking for another 5–7 minutes until vegetables are tender.
Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning with additional lime juice or fish sauce as needed. Simmer for 1 minute.
Ladle soup into bowls, discarding lemongrass stalks. Garnish with fresh cilantro and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →