Thai Tom Kha Soup with Coconut Milk and Lemongrass - Gluten Free
The Exotic Thai Tom Kha Gai captures the essence of Thailand's culinary traditions with its aromatic blend of lemongrass, galangal, and kaffir lime leaves. This comforting soup combines tender chicken, creamy coconut milk, and a hint of fiery Thai chilies, resulting in a harmonious balance of flavors that is both soothing and invigorating.
Ingrédients
- 3 cups chicken broth
- 1 can coconut milk
- 2 large chicken breasts, sliced thinly
- 4 slices galangal
- 2 stalks stalks lemongrass, cut into 2-inch pieces and smashed
- 4 kaffir kaffir lime leaves, torn
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 cup mushrooms, sliced
- 2 small small Thai chilies, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, chopped
- 4 large leaves Thai basil
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the galangal, lemongrass, and kaffir lime leaves. Allow to boil for 5 minutes to infuse the flavors.
- Add the coconut milk, sliced chicken, and mushrooms. Let it simmer until the chicken is cooked through, about 10 minutes.
- Add the fish sauce, lime juice, and sugar. Stir well.
- Add the Thai chilies, cherry tomatoes, and let it simmer for another 5 minutes.
- Remove from heat and stir in the chopped cilantro and green onions.
- Serve hot, garnished with Thai basil leaves.
Nutrition (per 100g)
Serving: 100g | Calories: 300kcal | Carbohydrates: 10g | Protéines: 20g | Fat: 20g | Sucre: 5g
Tried this recipe?Let us know how it was!