Tom kha gai – Thai coconut chicken soup
Thailand's mild, sour coconut soup with chicken, lemongrass, ginger and mushrooms, seasoned with fish sauce and lime. Made here with light coconut milk, carrots and sugar snap peas, with rice on the side to make it a whole meal. In Thailand galangal and lime leaves are used instead of ginger, and many put rice noodles straight into the soup.
- 30 minTime
- 15 minHands-on
- 4Portions
- ≈ 53 krper portion
- 530kcal per portion
Ingredients for 4 portions
- 2Lemongrass stalks
- 20 gGinger, a 4 cm piece
- 1Chili, red
- 600 mlChicken stock, water and a cube
- 400 mlLight coconut milk
- 500 gChicken breast
- 250 gMushroom
- 2Carrots
- 150 gSugar snap peas
- 2 tbspFish sauce
- 1 tspSugar
- 2Limes
- 3Spring onions
- 15 gCoriander, roughly chopped
On the side
- 3 dlBrown rice, ideally brown jasmine rice
Method
- Rinse the rice and cook it according to the packet instructions, about 25 minutes.
- Remove the tough outer layer of the lemongrass, bruise the stalks with the flat of a knife and cut them into pieces. Slice the ginger thinly and halve the chilli lengthways.
- Bring the stock and coconut milk to the boil in a saucepan with the lemongrass, ginger and chilli. Simmer for 5 minutes so the flavours infuse.
- Slice the chicken thinly. Slice the mushrooms, and peel and thinly slice the carrots.
- Add the chicken, mushrooms and carrots to the soup and simmer gently for 6 minutes, until the chicken is cooked through.
- Add the sugar snap peas and heat for 1 minute. Take the pan off the heat and season with the fish sauce, sugar and the juice of one lime.
- Slice the spring onions. Serve the soup in bowls, scatter over the spring onion and coriander, and eat it with the rice and the other lime in wedges. The lemongrass and ginger are not eaten.
The cost is estimated from Swedish grocery prices.
