Tom Kha Gai, a traditional Thai soup, is renowned for its aromatic, creamy, and tangy flavors. Translating to “Chicken Coconut Soup,” this dish perfectly balances the richness of coconut milk with the tangy notes of lime juice and the bold flavors of galangal, lemongrass, and kaffir lime leaves. This delightful soup is a cornerstone of Thai cuisine and is loved worldwide for its simplicity and depth of flavor. Whether you’re looking for a comforting meal or a taste of authentic Thai cuisine, Tom Kha Gai is a must-try dish.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, sliced thin
- 4 cups chicken broth
- 2 cups coconut milk
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 5 slices galangal (or ginger as a substitute)
- 6 kaffir lime leaves, torn
- 2–3 Thai chilies, sliced (adjust for heat preference)
- 8 oz mushrooms (button or shiitake), sliced
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar (optional)
- Fresh cilantro for garnish
- Lime wedges for serving
Preparation
Step 1: Prepare the Aromatics
In a large pot, bring the chicken broth to a boil. Add the bruised lemongrass, galangal slices, and kaffir lime leaves. Simmer for 10 minutes to infuse the broth with their aromatic flavors.
Step 2: Cook the Chicken
Add the sliced chicken to the pot and cook for 5–7 minutes until fully cooked. Ensure the heat remains at a gentle simmer to keep the chicken tender.
Step 3: Add Coconut Milk and Mushrooms
Pour in the coconut milk and stir well. Add the sliced mushrooms and simmer for another 5 minutes until the mushrooms are tender and the soup is creamy.
Step 4: Season the Soup
Stir in the fish sauce, lime juice, and sugar (if using). Adjust the flavors to your preference by adding more lime juice for tanginess or fish sauce for saltiness.
Step 5: Add Heat
Toss in the Thai chilies for spice. Simmer for an additional 2–3 minutes to let the flavors meld.
Step 6: Final Garnish
Remove the pot from heat. Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges for extra tang.
Variations
- Vegetarian Version: Use vegetable broth, replace chicken with tofu, and substitute fish sauce with soy sauce.
- Seafood Twist: Replace chicken with shrimp or a mix of seafood for a different take on this classic soup.
- Rich and Creamy: Add more coconut milk for an extra creamy texture.
Cooking Notes
- If you can’t find galangal, substitute it with fresh ginger, though it will slightly alter the flavor.
- Kaffir lime leaves are essential for authenticity but can be replaced with lime zest in a pinch.
- For a spicier soup, increase the number of Thai chilies or add a teaspoon of chili paste.
Serving Suggestions
- Serve Tom Kha Gai with jasmine rice or sticky rice for a complete meal.
- Pair it with fresh spring rolls or a simple Thai salad for a balanced menu.
- Enjoy it on its own as a comforting appetizer or main course.
Tips
- Always taste the soup before serving to ensure the balance of salty, tangy, and spicy flavors.
- Use high-quality coconut milk for a rich and authentic taste.
- Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain the creamy texture.
Prep Time
15 minutes
Cooking Time
25 minutes
Total Time
40 minutes
Nutritional Information (Per Serving)
- Calories: 300
- Protein: 20g
- Sodium: 850mg
- Carbohydrates: 10g
- Fat: 22g
FAQs
Q: Can I freeze Tom Kha Gai soup?
Yes, you can freeze it for up to 2 months. However, the coconut milk may slightly separate when reheating. Stir well to restore its creamy texture.
Q: What is the difference between Tom Yum and Tom Kha?
Tom Yum is a spicy and sour soup with a clear broth, while Tom Kha includes coconut milk for a creamy, rich base.
Q: Can I make this soup mild?
Absolutely. Reduce or omit the Thai chilies for a milder version of the soup.
Conclusion
Tom Kha Gai Soup is a vibrant and heartwarming dish that brings the authentic flavors of Thailand right to your kitchen. Its creamy coconut base, aromatic spices, and tender chicken make it a dish that’s as satisfying as it is delicious. Perfect for cozy evenings or when you’re craving something exotic, this soup is a crowd-pleaser that’s easy to customize to your taste. Try it today and enjoy a bowl of rich, flavorful goodness!
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Tom Kha Gai Soup
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, sliced thin
- 4 cups chicken broth
- 2 cups coconut milk
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 5 slices galangal (or ginger as a substitute)
- 6 kaffir lime leaves, torn
- 2–3 Thai chilies, sliced (adjust for heat preference)
- 8 oz mushrooms (button or shiitake), sliced
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar (optional)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Step 1: Prepare the Aromatics
In a large pot, bring the chicken broth to a boil. Add the bruised lemongrass, galangal slices, and kaffir lime leaves. Simmer for 10 minutes to infuse the broth with their aromatic flavors.
Step 2: Cook the Chicken
Add the sliced chicken to the pot and cook for 5–7 minutes until fully cooked. Ensure the heat remains at a gentle simmer to keep the chicken tender.
Step 3: Add Coconut Milk and Mushrooms
Pour in the coconut milk and stir well. Add the sliced mushrooms and simmer for another 5 minutes until the mushrooms are tender and the soup is creamy.
Step 4: Season the Soup
Stir in the fish sauce, lime juice, and sugar (if using). Adjust the flavors to your preference by adding more lime juice for tanginess or fish sauce for saltiness.
Step 5: Add Heat
Toss in the Thai chilies for spice. Simmer for an additional 2–3 minutes to let the flavors meld.
Step 6: Final Garnish
Remove the pot from heat. Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges for extra tang.