Chicken In Coconut Milk Soup

This classic Thai dish, known as Tom Kha Gai, is a comforting bowl of creamy coconut milk soup infused with aromatic galangal, lemongrass, and kaffir lime leaves. The broth balances rich coconut sweetness with a sharp kick from fresh lime juice and fish sauce. Tender chicken pieces simmer briefly in the fragrant liquid, absorbing the complex flavors of ginger and chili. It&# 226;ÂÂs a perfect weeknight meal that feels indulgent yet simple to prepare. Serve it hot with steamed rice for a satisfying, warming experience that brings the essence of Thai cuisine to your table without requiring hard-to-find ingredients.

Cooking Method: Boiling, Stewing

Cuisine: Thai

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 687.9

Dietary: Gluten-free

Description

This classic Thai dish, known as Tom Kha Gai, is a comforting bowl of creamy coconut milk soup infused with aromatic galangal, lemongrass, and kaffir lime leaves. The broth balances rich coconut sweetness with a sharp kick from fresh lime juice and fish sauce. Tender chicken pieces simmer briefly in the fragrant liquid, absorbing the complex flavors of ginger and chili. It&# 226;ÂÂs a perfect weeknight meal that feels indulgent yet simple to prepare. Serve it hot with steamed rice for a satisfying, warming experience that brings the essence of Thai cuisine to your table without requiring hard-to-find ingredients.

Ingredients

4 cup Med coconut milk
1 1/2 cup Chicken stock
3 Quarter-sized pieces dried

Directions

1
Peel and slice 1 inch of fresh galangal (or use 2 tablespoons of fresh ginger) and bruise 4 stalks of lemongrass by hitting them with the back of a knife.
2
Cut a large boneless, skinless chicken breast into 1/2-inch cubes (about 1 pound).
3
In a large saucepan, combine the coconut milk, chicken stock, sliced galangal, and bruised lemongrass.
4
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes to infuse the flavors.
5
Strain the soup through a fine-mesh sieve into a clean pot, discarding the galangal and lemongrass solids.
6
Return the strained broth to a boil, then add the cubed chicken.
7
Reduce heat to a simmer and cook for about 2-3 minutes until the chicken is cooked through and tender.
8
Stir in 4 tablespoons of fish sauce, 5 fresh kaffir lime leaves, and 3-4 sliced fresh serrano chiles.
9
Remove from heat and stir in the juice of 2 fresh limes.
10
Ladle into bowls and garnish with chopped fresh cilantro and additional sliced chiles if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 687.9kcal

% Daily Value *
Total Fat 61.2g95%
Saturated Fat 46.2g231%
Cholesterol 80.1mg27%
Sodium 107.4mg5%
Total Carbohydrate 6.0g2%
Dietary Fiber 0.2g1%
Sugars 7.2g
Protein 29.8g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tom kha gai, thai soup, coconut milk, chicken soup, lemongrass, galangal, kaffir lime, fish sauce, comfort food, asian cuisine, dairy free, gluten free, warm soup, aromatic, spicy

Read it online: https://www.chefs-mate.com/recipe/chicken-in-coconut-milk-soup/