Creamy Thai Soup with Ginger, Chili and Garlic (Tom Kha Gai)

You can buy many different, and often actually pretty great, prepared soups from the grocery store. These prepared soups are great when you are in a hurry - they are easy to heat in a saucepan or in the microwave oven and if you throw in a couple of meatballs or boiled noodles you have a decent dish. However, in our opinion the best soups are they homemade ones. The time it takes to make a homemade soup varies a lot from the most simple tomato soup to a more advanced Chinese soup. This recipe for thai soup with ginger, chili and garlic is relatively simple to cook and it is super delicious and creamy.

I love this soup because it has many great and tasteful ingredients that are packed with great vitamins that are healthy for your body. We normally serve this soup with some fried chicken filet strips which is low on fat and rich on proteins - but the soup is also great alone.

The soup has a can of coconut milk which gives a nice taste and makes the it smooth and creamy - all above together makes this soup one of our all-time favorites. It goes perfectly for the summer time as well as for the cold winter time. The soup is original called Tom Kha Gai and can be served with some boiled noodles and some homemade bread.

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Creamy Thai Soup with Ginger, Chili and Garlic (Tom Kha Gai)

4 people
Preparation time: 50 minutes

Ingredients:
2 tsp oil for frying
1 tbsp (1 piece) lemongrass, finely chopped
2 tbsp freshly grated ginger
1 clove garlic
1 red chili, finely chopped
3-4 Kaffir lime leaves, finely chopped
1/4 tsp turmeric powder
1 can coconut milk
1 liter (4 cups) chicken stock
1 tbsp fish sauce
400 g (14 oz) chicken filet
2-3 spring onions (scallions), finely chopped
The juice from 1/2-1 lime
egg noodles

Instruction:
Step 1: Prepare all the vegetables.
Step 2: Heat up some oil in a sauce pan and fry the ginger, garlic, lemongrass, Kaffir lime leaves and the chili while stirring. Pour in the coconut milk, fish sauce and chicken stock and let it simmer for about 8-10 minutes.
Step 3: Cut the chicken filet into smaller pieces and fry them.
Step 4: Boil the noodles according to the instructions indicated on the egg noodle packaging.
Step 5: Mix the chicken pieces and the chopped spring onions (scallions) in the soup. Add lime juice to taste.

Serve the soup with the boiled noodles and some chopped spring onions (scallions) as topping.

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