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Thai Chicken & Coconut Soup (Gai Tom Ka)

A spicy and creamy Thai inspired soup. Simmered with the intense combined flavors of lemongrass, cilantro stems, galangal and kaffir lime. Feel free to add any of your favorite vegetables. I like it with broccoli or zucchini! 


Posted By: Deirdre K Todd
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Prep Time: 20-25 minutes | Cook Time: 20-25 minutes | Ready In: 40-50 minutes
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US Metric

2 tsp. vegetable oil
1 clove garlic, thinly sliced
2-inch galangal, peeled, split lengthwise, crushed
4 kaffir lime leaves, crushed (bruised)
1 stalk lemongrass, white parts only, chopped
1 small bunch cilantro stems, minced
½ lb. chicken breast, thinly sliced
1 small zucchini, optional or
1 c. broccoli florets, optional
4 c. chicken broth
6 TB patis (fish sauce)
4 TB lime juice
2 c. coconut milk
1 Thai bird chili, seeded (optional), thinly sliced
Garnish: small bunch cilantro, leaves


Cooking Process:

In a large saucepan over medium heat, stir fry garlic, galangal, lime leaves, lemon grass and cilantro stems until fragrant about 2 minutes. Add chicken and zucchini or broccoli, and stir fry until chicken is cooked through. Add broth, patis, lime juice and coconut milk. Bring to a boil. Reduce heat; add chili.

how to serve:

For service: Garnish with cilantro. Serves 3-4.

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