Tom Kha Gai
Immagine generata dall'IA
Senza glutine 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 porzioni Medium
Tutte le ricette

Come preparare

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 Immagine generata dall'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 Immagine generata dall'IA

Perché questa ricetta funziona

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.

Conservazione e riscaldamento

Come conservarla

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

Come riscaldarla

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.

Nutrizione / porzione

684kcal
37,28 gproteine
22,63 gcarboidrati
52,88 ggrassi
P
Pantryvale editorial kitchen
Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 20 ago 2026 · aggiornata il 20 ago 2026