Thai Coconut Chicken Soup

Instructions:

1. Sauté the aromatics: In a large saucepan, heat coconut oil over medium heat. Add sliced ginger, lemongrass, and kaffir lime leaves. Sauté for 2–3 minutes to release their fragrance.
2. Add liquids: Pour in the coconut milk and chicken broth. Bring to a gentle simmer.
3. Cook the chicken: Add the sliced chicken and mushrooms. Simmer until the chicken is fully cooked and tender (about 10 minutes).
4. Season: Stir in fish sauce, lime juice, sugar, and chilies. Taste and adjust seasoning. You’re looking for a balance of salty, sour, sweet, and creamy.
5. Finish and serve: Remove lemongrass, ginger, and lime leaves before serving. Ladle soup into bowls, top with fresh cilantro, and serve with lime wedges.

Tips:

• No lemongrass? Add a bit more lime juice and a pinch of lemon zest to mimic the flavor.
• Make it vegan: Substitute chicken with tofu and use vegetable broth.
• Make it creamier: Add more coconut milk for a richer soup.

Final Thoughts:

This soup is everything we love about Thai food: it’s comforting, flavorful, and surprisingly easy to make. Whether you’re warming up on a chilly evening or impressing friends with something exotic, Tom Kha Gai never disappoints.