Follow these steps for perfect results
chicken broth
coconut milk
sweet red chile sauce
lime juice
fish sauce
brown sugar
fresh ginger
sliced
kaffir lime leaves
torn and bruised
chicken breast halves
cut into strips
straw mushrooms
onion
coarsely chopped
zucchini
sliced
lemongrass stalk
chopped
fresh basil
chopped
Warm chicken broth and coconut milk together in a stockpot over medium heat.
Add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves to the stockpot.
Bring broth mixture to a low simmer.
Simmer until flavors have blended, about 15 minutes.
Remove stockpot from heat.
Strain out ginger and lime leaves.
Return broth mixture to the stockpot.
Bring to a simmer.
Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes.
Add mushrooms, onion, zucchini, lemongrass, and basil.
Simmer until onion softens, about 3 minutes.
Expert advice for the best results
Adjust the amount of chile sauce to your desired level of spiciness.
Add a squeeze of lime juice right before serving for extra brightness.
Garnish with extra fresh basil.
Everything you need to know before you start
15 minutes
The soup base can be made ahead of time, but add the chicken and vegetables just before serving.
Serve in a bowl and garnish with fresh cilantro or basil, and a lime wedge. A swirl of coconut cream can add visual appeal.
Serve hot with a side of jasmine rice.
Offer lime wedges for extra flavor.
Serve with a side of spring rolls.
The acidity and slight sweetness of a dry Riesling pairs well with the soup's flavors.
A light lager won't overpower the delicate flavors of the soup.
Discover the story behind this recipe
Tom Kha Gai is a popular dish in Thailand, often served at restaurants and family gatherings. It's known for its balance of sweet, sour, salty, and spicy flavors.
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