Thai Galangal Soup with Chicken (Tom Kha Gai)

4 servings

40 minutes

It took me ten tries to get the proportions right, so I'm sharing!

Energy value per serving

• Calories: 428
• Proteins: 18.2g
• Fats: 23.9g
• Carbohydrates: 39.4g

Ingredients

• Lime: 1 pc
• Set of Thai vegetables ""Tom Kha"": 1 pc
• Coconut milk: 400 ml
• Salt: 1 tsp
• Sugar: 2 tsp
• Chicken drumstick: 5 pc
• Water: 750 ml
• Fish sauce: 3 tbsp
• Fresh mushrooms: 100 g
• Coriander: 5 stem

Cooking steps

1. Boil the chicken in 750 ml of water, skimming off the foam. Add salt. Celery can be added to taste.

   Required ingredients:

   • Chicken drumstick: 5 piece
   • Water: 750 ml
   • Salt: 1 teaspoon

2. While the chicken is boiling (about 20 minutes), slice the galangal thinly, pound the lemon sorghum, and chop the mushrooms.

3. Set aside the cooked chicken, separate the meat from the bones, and break it into small pieces.

4. Add mushrooms, lemon sorghum, galangal, and eggplants to the broth. You can also finely chop any hard vegetables you have on hand. Boil for 10 minutes.

   Required ingredients:

   • Fresh mushrooms: 100 g
   • Set of Thai vegetables ""Tom Kha"": 1 piece

5. Add coconut milk, return the chicken to the soup, bring to a boil, and cook for 5 minutes.

   Required ingredients:

   • Coconut milk: 400 ml
   • Chicken drumstick: 5 piece

6. Add broken torn kaffir lime leaves, squeeze lime juice, add sugar and fish sauce, adjusting the amount for a balanced taste.

   Required ingredients:

   • Lime: 1 piece
   • Sugar: 2 teaspoons
   • Fish sauce: 3 tablespoons

7. Let it cool, remove the lemon sorghum and lime leaves (then return to the soup if you don't eat it all at once), pour into bowls, and add plenty of chopped cilantro.

   Required ingredients:

   • Coriander: 5 stem