Tom Kha Kai Point 2
Discover the vibrant flavors of *Tom Kha Kai Point 2*, a classic Thai coconut soup that masterfully balances creamy, tangy, and spicy notes. This comforting dish is crafted with tender slices of chicken breast simmered in a rich broth made from silky coconut milk and aromatic chicken stock. Infused with the bold, citrusy essence of kaffir lime leaves, galangal, and bruised lemongrass, every spoonful bursts with authentic Thai zest. Thai bird’s eye chilies add just the right amount of heat, while mushrooms lend an earthy depth to the dish. Finished with a touch of fish sauce, lime juice, and palm sugar for a perfect harmony of salty, sour, sweet, and spicy flavors, this 35-minute recipe is both quick and utterly satisfying. Garnished with fresh cilantro and green onions, this soup is perfect as a main course or starter for your next Thai-inspired meal!
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Recipe Information
Ingredients
- 3 cups Coconut milk
- 1 pound Chicken breast (thinly sliced)
- 2 cups Chicken stock
- 5 slices Galangal (thinly sliced)
- 2 stalks Lemongrass stalks (cut into 2-inch pieces and bruised)
- 4 leaves Kaffir lime leaves (torn)
- 3 chilies Thai bird's eye chilies (smashed)
- 1.5 cups Mushrooms (sliced)
- 2 tablespoons Fish sauce
- 2.5 tablespoons Lime juice
- 1 tablespoon Palm sugar
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 stalks Green onions (sliced, for garnish)
Instructions
In a medium-sized pot, combine the coconut milk and chicken stock and bring to a gentle simmer over medium heat.
Add the galangal, lemongrass pieces, and kaffir lime leaves to the pot. Let them infuse the broth for about 5 minutes.
Stir in the thinly sliced chicken breast and let it cook for 5-7 minutes, or until the chicken is fully cooked.
Add the smashed Thai bird's eye chilies and sliced mushrooms to the pot. Simmer for another 5 minutes.
Stir in the fish sauce, lime juice, and palm sugar, adjusting quantities to suit your taste. The flavors should be a balance of salty, sour, sweet, and spicy.
Remove the galangal, lemongrass pieces, and kaffir lime leaves with a slotted spoon before serving.
Ladle the soup into bowls and garnish with chopped fresh cilantro and sliced green onions.
Serve hot and enjoy this comforting, bold-flavored Thai soup!
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 3140 mg | 137% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 73.0 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 213 mg | 16% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3328 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
