Tom Kha Gai (Thai Coconut Soup) (Edit recipe)

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A famous dish of Thai cuisine, it literally means ‘chicken soup with galangal.’ The galangal looks like ginger, but don’t be fooled—they’re very different. Look for galangal at the asian market—fresh or frozen both work. This soup comes together quickly and is fairly straightforward, but feel free to let loose when serving by adding as many of your favorite toppings as you like. Some of our favorites are Thai chili paste (nam prik pao) and fresh Thai basil leaves.

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 4

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the Chicken

  1. In a medium stock pot or dutch oven, add bone broth and bring to a boil. Once boiling, add the chicken pieces. Return to a boil and reduce heat. Simmer, covered, for 15 minutes or until chicken is cooked through.

Make the Soup

  1. Add coconut milk, galangal, lemongrass, and chilis and return to a boil. Once boiling, reduce heat and simmer, uncovered, for 5 minutes.
  2. Add fish sauce and mushrooms and simmer, uncovered, until the mushrooms are just tender, about 5 minutes.

Season and Serve

  1. Remove from heat, taste and season if necessary. Remove the lemongrass and galangal pieces and discard. Then add lime juice and stir to combine. Serve hot, garnished with cilantro, scallions, and more Thai chili peppers.

Notes

If fresh galangal is not available, frozen works just as well. The galangal doesn’t need to be peeled since it won’t be eaten, it’s just for infusing flavor.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:363
Fat:21 g
Carbohydrates:11 g
Protein:30 g
Cholesterol:0 g
Sodium:510 mg
Fiber:1 g
Sugars:1 g
Calculated per serving.
Dairy Free Egg Free Gluten Free Grain Free Keto Nut Free Paleo Soups Specific Carbohydrate Diet Sugar Free Whole30

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