Tom Kha Gai, a classic Thai coconut chicken soup, is a rich blend of creamy coconut milk, tender chicken, and fragrant herbs. Known for its perfect balance of savory, sour, spicy, and sweet notes, this soup is a comforting and flavorful experience. This recipe brings authentic Thai flavors right to your kitchen, so you can enjoy this iconic dish at home.
Equipment:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
- Small strainer (optional, for removing herbs)
Ingredients:
- 1 tablespoon coconut oil
- 1 stalk lemongrass, cut into 3-inch pieces and smashed
- 3-4 slices galangal (or ginger, if unavailable)
- 4-5 kaffir lime leaves, torn (optional but recommended)
- 1 medium onion, sliced
- 3 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 cup mushrooms, sliced (shiitake or button)
- 1 lb boneless, skinless chicken breast or thigh, thinly sliced
- 2-3 Thai red chilies, sliced (adjust to desired spice level)
- 1-2 tablespoons fish sauce, to taste
- 1-2 tablespoons fresh lime juice, to taste
- Fresh cilantro and lime wedges, for garnish
Instructions:
- Sauté the Aromatics
In a large pot, heat the coconut oil over medium heat. Add the lemongrass, galangal, kaffir lime leaves, and onion, and sauté for 2-3 minutes until fragrant. - Add Broth and Coconut Milk
Pour in the chicken broth and bring it to a gentle simmer. Stir in the coconut milk and continue simmering for about 5 minutes to let the flavors meld. - Cook the Chicken and Mushrooms
Add the sliced mushrooms and chicken to the pot. Let the soup simmer for 10 minutes, or until the chicken is cooked through and mushrooms are tender. - Season the Soup
Add the Thai red chilies, fish sauce, and lime juice. Adjust the seasoning to taste; the soup should have a balance of salty, sour, and creamy flavors. Remove lemongrass and lime leaves before serving, if desired. - Serve and Garnish
Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot and enjoy!
Presentation Ideas:
- Serve in deep bowls with a small spoon and garnished with a sprig of cilantro and lime wedges.
- For a classic touch, add a drizzle of coconut milk on top and swirl before serving.
Tips:
- Use coconut milk, not coconut cream, for the right consistency.
- Add extra lime juice or chili for a spicier, tangier flavor.
- If you can’t find galangal, ginger is a good substitute, though it has a slightly different flavor.
This Tom Kha Gai recipe is a beautiful symphony of Thai flavors, perfect for a warming, comforting meal. Each spoonful delivers creamy coconut, tangy lime, and fragrant herbs for an unforgettable taste experience. Enjoy this delightful soup with your loved ones, and savor the authentic flavors of Thailand!
Tom Kha Gai (Thai Coconut Chicken Soup) Recipe
Tom Kha Gai is a creamy, tangy Thai coconut chicken soup infused with aromatic lemongrass, galangal, and lime. This simple recipe delivers rich, authentic flavors that will delight your taste buds!
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
- Small strainer (optional, for removing herbs)
Ingredients
- 1 tablespoon coconut oil
- 1 stalk lemongrass cut into 3-inch pieces and smashed
- 3-4 slices galangal or ginger, if unavailable
- 4-5 kaffir lime leaves torn (optional but recommended)
- 1 medium onion sliced
- 3 cups chicken broth
- 1 can 13.5 oz coconut milk
- 1 cup mushrooms sliced (shiitake or button)
- 1 lb boneless skinless chicken breast or thigh, thinly sliced
- 2-3 Thai red chilies sliced (adjust to desired spice level)
- 1-2 tablespoons fish sauce to taste
- 1-2 tablespoons fresh lime juice to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Sauté the Aromatics
- In a large pot, heat the coconut oil over medium heat. Add the lemongrass, galangal, kaffir lime leaves, and onion, and sauté for 2-3 minutes until fragrant.
- Add Broth and Coconut Milk
- Pour in the chicken broth and bring it to a gentle simmer. Stir in the coconut milk and continue simmering for about 5 minutes to let the flavors meld.
- Cook the Chicken and Mushrooms
- Add the sliced mushrooms and chicken to the pot. Let the soup simmer for 10 minutes, or until the chicken is cooked through and mushrooms are tender.
- Season the Soup
- Add the Thai red chilies, fish sauce, and lime juice. Adjust the seasoning to taste; the soup should have a balance of salty, sour, and creamy flavors. Remove lemongrass and lime leaves before serving, if desired.
- Serve and Garnish
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot and enjoy!
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