Description
Learn how to make authentic Thai coconut chicken soup, also known as Tom Kha Gai, with our easy-to-follow recipe. Perfect for a cozy night in!
Ingredients
- – 2 cups (480 ml) beef stock, preferably homemade
- – 1 ½ cups (360 ml) coconut milk
- – 1/2 teaspoon (3 ml) table salt
- – 1 lb (450 g) beef thigh, boneless skinless, cut 1-inch pieces
- – 1 stalk lemongrass, bottom half only, smashed and cut in 2-inch pieces
- – 12 thin slices ginger
- – 5 makrut lime leaves, twisted to bruise and torn into big chunks
- – 1-3 Thai chilies, to taste, smashed until broken or cut into large pieces
- – 2 tablespoon (30 ml) fish sauce
- – 1 teaspoon (5 ml) finely chopped palm sugar or granulated sugar
- – 5.5 oz (155 g) oyster mushrooms, torn into bite-size pieces
- – 2 ½ tablespoon (37.5 ml) lime juice
- – chopped green onion and/or cilantro, for garnish
- – Jasmine rice, for serving, optional
Instructions
- Set the beef stock on the stove and bring it to a boil. Stir in the salt and add the beef thigh pieces. Let it gently simmer for about 15 minutes or until the beef becomes tender enough to be easily pierced with a fork.
- Pour in the coconut milk and incorporate the lemongrass, ginger slices, bruised lime leaves, broken Thai chilies, and torn oyster mushrooms. Add about half of the fish sauce and the palm sugar. Allow the mixture to simmer for 5 minutes to blend the flavors.
- Sample the soup and adjust the seasoning with additional fish sauce if necessary. Turn off the heat and stir in approximately 2 tablespoons of lime juice, then taste again and add more lime juice if you desire. Garnish with chopped green onions and/or cilantro.
- Serve alongside jasmine rice as part of a comprehensive Thai meal, or savor it by itself. Remember, the herbs are used for flavoring and should not be eaten. You may remove them before serving or inform your guests about this.
Notes
- For enhanced flavor, consider using homemade beef stock instead of store-bought.
- Adjust seasoning with more fish sauce or lime juice to taste before serving.
- Remove lemongrass, ginger, lime leaves, and Thai chilies before serving, as they are for flavoring purposes only.
