Tom Kha Gai Recipe (Thai Coconut Chicken Soup)

This is a popular Thai chicken and coconut milk soup loved for its spicy, sour notes and galangal and kaffir essence. I make a lighter tom kha gai than what’s traditional due to the available ingredients. Traditionally, it’s a rich soup made without noodles served alongside rice. But I love the idea of slurping clean white somen noodles from a steamy coconutty soup on a cold day. So I’ve adapted it into a comforting noodle soup, a satisfying meal all on its own.

8 oz boneless and skinless chicken (breast or thighs, cut into strips)
20 mushrooms, sliced
1 1/2 cup coconut milk
1 cup water
2 stalk lemongrass (cut into 3-inch lengths and pounded)
6 kaffir lime leaves (lightly bruised to release the flavor)
6 slices galangal (I replaced it with ginger)
8 bird’s eye chilies (lightly pounded)
3 tablespoon fish sauce
2 1/2 tablespoon lime juice (or to taste)
1 tablespoon chopped cilantro
5 bundles somen noodle (or 1 pack rice vermicelli noodle)

To make the noodles, cook according to package, then drain using a colander. Run under cold water until temperature is easy to handle. Separate into single-serving clumps and allow to air dry and firm up while making soup.

Cut the lemongrass into large pieces.

Add coconut milk, water, lemongrass, galangal (or ginger), chilies, kaffir lime leaves into a pot and bring it to boil.
Add mushrooms and chicken and boil it on medium heat for a few minutes or until the chicken is cooked through.
Add lime juice and fish sauce to taste.
To serve, place a serving of noodles into a deep soup bowl and ladle enough tom kha gai soup to cover the noodles. Make sure to get a fair share of chicken and mushrooms per bowl.