Thai Coconut Chicken Soup (Tom Kha Gai)


Thai Coconut Chicken Soup (Tom Kha Gai)

Serves: 4 Time: Skill:
Recipe by @bunnyeatsdesign
  • 1L Restore chicken bone broth
  • 3 stalks fresh lemongrass (cut into 5 cm lengths)
  • 5 cm piece of galangal (thickly sliced)
  • 4 makrut lime leaves
  • 400 ml can coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp soft brown sugar
  • 400 g boneless chicken breast or thigh (thinly sliced) or shelled prawns
  • 200 g oyster or shitake mushrooms (cut into bite size pieces)
  • ½ small red onion (thinly sliced)
  • 1 to 2 fresh limes
  • 1 red chilli (deseeded and thinly sliced)
  • A handful fresh coriander (chopped)
Trim the ends off the lemongrass and remove tough outer leaves. Cut the remaining lemongrass into 5cm pieces and reserve. Peel the galangal and slice. Reserve.

Place the Restore bone broth, lemongrass and galangal into a saucepan and bring to a simmer. Simmer for 15 minutes to infuse the aromatics into the broth. Using a slotted spoon or sieve, scoop out the galangal and lemongrass, squeeze, and discard.

Add coconut milk, fish sauce and soft brown sugar and bring to a simmer. Add chicken (or prawns), oyster mushrooms, red onion and makrut lime leaves and simmer for 5 minutes. Remove from heat and stir in the juice of 1 lime. At this stage you may adjust seasoning with more fish sauce, lime juice or brown sugar to your taste.

Divide soup into four bowls and garnish with red chilli and chopped coriander. If serving as a main course, serve with steamed Jasmine rice on the side.
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