Tom Kha Gai
Imagen generada por IA
Sin gluten Thai

Tom Kha Gai

A fragrant Thai coconut soup with tender chicken, mushrooms, lemongrass, galangal, lime leaves, and fresh lime. Creamy, bright, and gently warming, it balances aromatic herbs with a clean sour-salty finish.

45 min 4 porciones Medium
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Cómo preparar

1
Trim the lemongrass, bruise the stalks with the side of a knife, slice the galangal, tear the lime leaves, slice the mushrooms and chili, and cut the chicken into bite-size strips.
2
Pour the coconut milk into a medium saucepan and add the lemongrass, galangal, and lime leaves. Heat over medium until steaming, then simmer gently for 10 minutes; do not let the coconut milk boil hard.
Coconut broth gently infusing with Thai aromatics in a saucepan Imagen generada por IA
3
Add the chicken and mushrooms to the infused broth. Return to a gentle simmer and cook for 8 to 10 minutes, stirring once or twice, until the chicken is opaque throughout and reaches 74°C in the thickest piece.
4
Stir in the fish sauce, palm sugar, and sliced chili. Simmer for 2 minutes, until the sugar dissolves and the mushrooms are tender but still substantial.
5
Remove the saucepan from the heat and stir in the lime juice. Taste and adjust with a little more fish sauce for salt or lime juice for acidity; the broth should be creamy, savory, sour, and lightly sweet.
6
Ladle the soup into warmed bowls, scatter with cilantro leaves, and serve immediately with steamed jasmine rice and lime wedges.
Finished Tom Kha Gai with chicken, mushrooms, cilantro, and jasmine rice Imagen generada por IA

Por qué funciona esta receta

Coconut milk softens the sharp perfume of lemongrass, galangal, and lime leaves, while fish sauce and lime create the salty-sour contrast that defines tom kha. Adding the chicken after the aromatics infuse the broth keeps it juicy.

Conservación y recalentado

Cómo conservarla

Cool the soup promptly and refrigerate it in a covered container for up to 3 days. Store rice separately.

Cómo recalentarla

Reheat gently in a saucepan over medium-low heat until steaming throughout, about 74°C; do not boil vigorously. Add a splash of water if the broth has thickened.

Nutrición / porción

684kcal
37,28 gproteínas
22,63 gcarbohidratos
52,88 ggrasas
P
Pantryvale editorial kitchen
Receta preparada para su publicación con ingredientes completos y pasos ordenados.
Publicada el 20 ago 2026 · actualizada el 20 ago 2026