Tom Kha Gai Soup Recipe

Introduction

Tom Kha Gai, a classic Thai coconut chicken soup, is a delightful blend of tangy, creamy, and spicy flavors that has earned its place as a favorite in Thai cuisine. Its aromatic ingredients like lemongrass, galangal, and kaffir lime leaves create an irresistible symphony of flavors. In this recipe, we’ll guide you through creating this restaurant-quality soup in the comfort of your kitchen.

Overview of the Recipe

Tom Kha Gai is a creamy, savory soup that beautifully balances the richness of coconut milk with the brightness of lime juice and the heat of Thai chilies. The broth is infused with the earthy aroma of galangal and lemongrass, while tender slices of chicken and mushrooms add substance. Ready in under 30 minutes, this dish is perfect for weeknight dinners or impressing guests with minimal effort.

History and Origin

“Tom Kha Gai” translates to “boiled galangal chicken” in Thai. The soup originates from central Thailand and reflects the country’s vibrant culinary heritage. Its roots trace back to the integration of medicinal ingredients, such as galangal and lemongrass, which were traditionally used to promote digestion and overall health. Over time, this humble dish evolved into a globally loved delicacy, admired for its comforting and complex flavors.

Ingredients

To make authentic Tom Kha Gai Soup, you’ll need the following ingredients:

For the Soup:

• 3 cups chicken broth: The base for the soup’s savory depth.
• 1 can (13.5 oz) coconut milk: Adds creaminess and richness to the broth.
• Lime wedges: For serving and an extra zing of flavor.
• 2 stalks lemongrass: Smashed and cut into 2-inch pieces to release its citrusy aroma.
• 4 slices fresh galangal: A key ingredient; ginger can be used as a substitute if unavailable.
• 5 kaffir lime leaves: Torn into pieces for an aromatic citrus note.
• 2-3 Thai chilies: Adjust according to your spice tolerance.
• 1 lb chicken breast or thigh: Thinly sliced for quick and even cooking.
• 1 cup mushrooms: Button or shiitake mushrooms work best.
• 2 tablespoons fish sauce: Enhances the umami flavor.
• 2 tablespoons lime juice: Provides tanginess.
• 1 teaspoon sugar: Optional, for balancing flavors.
• Fresh cilantro: Chopped for garnish.

Instructions

Step 1: Infuse the Broth

1. Place a large pot over medium heat and pour in the chicken broth and coconut milk.
2. Add the lemongrass, galangal, kaffir lime leaves, and Thai chilies to the pot.
3. Bring the mixture to a gentle simmer and allow it to cook for about 10 minutes. This step is crucial to extract the maximum flavor from the aromatic ingredients.

Step 2: Cook the Chicken and Mushrooms

1. Add the thinly sliced chicken to the simmering broth. Stir gently to separate the slices.
2. Add the sliced mushrooms to the pot.
3. Simmer the soup for 5-7 minutes, or until the chicken is fully cooked and tender.

Step 3: Season the Soup

1. Stir in the fish sauce and lime juice, then add the sugar if using.
2. Taste the soup and adjust the seasoning to balance the salty, tangy, and sweet flavors to your liking.

Step 4: Serve and Garnish

1. Ladle the soup into bowls.
2. Garnish each serving with fresh cilantro.
3. Serve with lime wedges on the side for an additional burst of fresh flavor.

Serving Suggestions

Tom Kha Gai pairs beautifully with steamed jasmine rice or rice noodles for a more filling meal. Serve it alongside other Thai favorites like spring rolls or papaya salad for a complete dining experience.

Variations of the Recipe

1. Vegetarian Tom Kha: Replace chicken with tofu and use vegetable broth instead of chicken broth. Substitute fish sauce with soy sauce or a vegan alternative.
2. Seafood Twist: Swap chicken for shrimp or fish for a seafood version.
3. Spice Control: Reduce or increase Thai chilies based on your spice preference. For a milder heat, use red chili flakes sparingly.
4. Extra Veggies: Add baby corn, spinach, or cherry tomatoes for additional texture and flavor.

Health Benefits Notes

• Rich in Nutrients: Coconut milk provides healthy fats and adds creaminess without dairy.
• Immune-Boosting Ingredients: Galangal, lemongrass, and chilies contain compounds known to enhance immunity and fight inflammation.
• Low in Calories: When prepared with lean chicken breast, this soup is both hearty and light.

Frequently Asked Questions (FAQs)

Q: Can I make Tom Kha Gai ahead of time?
A: Yes! Prepare the soup in advance, but add fresh cilantro and lime juice just before serving for the best flavor.

Q: Can I freeze Tom Kha Gai?
A: While you can freeze it, the texture of coconut milk may change slightly upon reheating. Store in an airtight container for up to 2 months.

Q: How do I store leftovers?
A: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat to maintain the soup’s creamy consistency.

Q: What can I substitute for galangal?
A: Ginger is a common substitute, although the flavor is slightly different.

Conclusion

Tom Kha Gai is a testament to the beauty of Thai cuisine, offering an explosion of flavors in every spoonful. This soup is easy to make, adaptable to dietary preferences, and perfect for any occasion. By following this detailed recipe, you’ll bring a touch of Thai culinary magic to your table, delighting family and friends alike.

Tom Kha Gai Soup Recipe

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• Author: Wendy Balderas
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Tom Kha Gai Soup is a creamy and flavorful Thai coconut chicken soup made with aromatic ingredients like lemongrass, galangal, and kaffir lime leaves. This easy-to-make recipe strikes a perfect balance of tangy, savory, and spicy notes, making it a comforting dish loved worldwide.

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Ingredients

Scale 1x2x3x

• 3 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 2 stalks lemongrass, smashed and cut into 2-inch pieces
• 4 slices fresh galangal (or substitute with ginger)
• 5 kaffir lime leaves, torn
• 2–3 Thai chilies, smashed
• 1 lb chicken breast or thigh, thinly sliced
• 1 cup mushrooms (button or shiitake), sliced
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 teaspoon sugar (optional)
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

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Instructions

1. Prepare the Broth: Combine chicken broth, coconut milk, lemongrass, galangal, kaffir lime leaves, and Thai chilies in a large pot. Simmer for 10 minutes.
2. Cook Chicken and Mushrooms: Add chicken slices and mushrooms. Simmer for 5-7 minutes until the chicken is cooked through.
3. Season the Soup: Stir in fish sauce, lime juice, and sugar (if using). Taste and adjust seasonings.
4. Serve: Ladle into bowls, garnish with cilantro, and serve with lime wedges.

Notes

• Substitute galangal with ginger if unavailable, but expect slight differences in flavor.
• Adjust Thai chilies to suit your spice tolerance.
• For a vegetarian version, use tofu and vegetable broth.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Soups and Stews
• Method: Simmering
• Cuisine: Thai

Nutrition

• Calories: 280
• Sugar: 4g
• Sodium: 820mg
• Fat: 16g
• Saturated Fat: 12g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 25g

Keywords: Thai coconut chicken soup, Tom Kha, Thai chicken soup, coconut soup recipe