Tom Kha Kai (Thai Chicken Soup with Coconut Milk and Galangal) Recipe

1. 1

   Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil.

2. 2

   Simmer 20 minutes.

3. 3

   Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).

4. 4

   Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil.

5. 5

   Lower the heat and simmer until the chicken is cooked through, about 2 minutes.

6. 6

   Garnish with cilantro leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.