The Best Thai Tom Kha Soup Recipe
Ingredients
4cupscoconut milk
1cupchicken stock
¼cupfinely chopped cilantro
1stalklemongrass, tough outer parts removed, thinly sliced
1(2 inch) piecegalangal, thinly sliced
2fresh Thai chile peppers, minced
6makrut lime leaves, thinly sliced
2poundsboneless chicken thighs, cut against the grain into bite-sized pieces
½headcabbage, thinly sliced
5limes, juiced
¾teaspoonfish sauce
Directions
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.
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.
Cook’s Note
You can use shrimp, tofu, or mixed mushrooms instead of chicken thighs.
Substitute red pepper flakes for the fresh chiles if desired.
Galangal and makrut lime leaves are available at most Asian grocery stores or online.
