The Best Thai Tom Kha Soup Recipe
Description
Makrut lime leaves, lemongrass, and galangal fill this tom kha soup with beautiful aromas sure to satisfy your craving for Thai food.
Ingredients
•
4 cups coconut milk
•
1 cup chicken stock
•
1/4 cup finely chopped cilantro
•
1 stalk lemongrass, tough outer parts removed, thinly sliced
•
1 (2 inch) piece galangal, thinly sliced
•
2 fresh Thai chile peppers, minced
•
6 makrut lime leaves, thinly sliced
•
2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces
•
1/2 head cabbage, thinly sliced
•
5 limes, juiced
•
3/4 teaspoon fish sauce
Directions
1
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and lime leaves; simmer for 5 minutes.
2
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.