Ingredients
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 pound chicken breast, thinly sliced
- 200 grams mushrooms, sliced
- 2 cups spinach, chopped
- 2–3 tablespoons fish sauce (to taste)
- Juice of 1 lime
- Fresh cilantro, for garnish
- Red chili slices, for garnish
Instructions
Step 1:
In a large pot, heat the coconut oil over medium heat. Allow the oil to melt completely.
Step 2:
Add the sliced onion, minced garlic, and grated ginger to the pot. Sauté the ingredients for about 3-4 minutes, or until the onion becomes translucent and fragrant.
Step 3:
Add the lemongrass stalks to the pot. Smash them slightly with the back of a spoon to release the flavor. Pour in the chicken broth and bring the mixture to a simmer.
Step 4:
Once the broth is simmering, stir in the coconut milk and the thinly sliced chicken breast. Cook for about 10 minutes, or until the chicken is cooked through and tender.
Step 5:
Add the sliced mushrooms and chopped spinach to the pot. Let the soup cook for an additional 5 minutes until the mushrooms are tender and the spinach has wilted.
Step 6:
Season the soup with fish sauce and lime juice, stirring well. Taste the soup and adjust the seasoning as needed, adding more fish sauce or lime juice if you desire a stronger flavor.
Step 7:
Remove the lemongrass stalks from the pot and discard them. Serve the soup hot, garnished with fresh cilantro and red chili slices for an added kick.
Notes
Cooking Notes:
-
Lemongrass: When adding lemongrass, it’s important to smash the stalks to release their oils and flavor. If you don’t have fresh lemongrass, you can use lemongrass paste or powder, although fresh will provide the best taste.
-
Coconut Milk: Make sure to use full-fat coconut milk for the richest flavor and creamy texture. Lite coconut milk can be used for a lower-calorie option but may result in a thinner soup.
-
Chicken: Thinly slice the chicken breasts to ensure they cook quickly and evenly in the broth.
-
Fish Sauce: Fish sauce is essential for the authentic salty, umami flavor in Tom Kha Gai. Adjust the amount based on your preference for saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 850 mg
- Fat: 24g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 23g