Tom Kha Gai is a classic Thai soup that combines creamy coconut milk with bold, tangy, and aromatic flavors. With tender chicken, fragrant herbs, and a perfect balance of sweet, sour, salty, and spicy, this dish is both comforting and vibrant.
Ingredients (Serves 4):
For the Soup:
- 2 tablespoons vegetable oil
- 3-4 cups chicken broth
- 1 can (14 oz / 400 ml) coconut milk (full fat for a richer taste)
- 2 stalks lemongrass, smashed and cut into 2-inch pieces
- 4-5 slices fresh galangal (or ginger as a substitute)
- 4-5 kaffir lime leaves, torn (or substitute with 1 teaspoon lime zest)
- 2-3 Thai bird chilies, sliced (adjust for spice level)
- 250 g (8 oz) chicken breast or thighs, thinly sliced
- 1 cup mushrooms, sliced (e.g., oyster or button mushrooms)
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 2 tablespoons lime juice (adjust to taste)
- 1 teaspoon sugar (optional)
Optional Garnishes:
- Fresh cilantro, chopped
- Thinly sliced green onions
- Lime wedges
- Extra sliced chilies
Steps to Prepare:
1. Prepare the Aromatic Base:
- Heat the vegetable oil in a large pot over medium heat.
- Add the smashed lemongrass, galangal, and kaffir lime leaves, and sauté for 1-2 minutes until fragrant.
2. Build the Broth:
- Pour in the chicken broth and bring it to a gentle simmer.
- Add the coconut milk, stirring to combine. Be careful not to let the mixture boil, as coconut milk can curdle.
3. Add the Chicken and Mushrooms:
- Stir in the sliced chicken and mushrooms.
- Simmer gently for 10-12 minutes, or until the chicken is cooked through and the mushrooms are tender.
4. Season the Soup:
- Add the fish sauce, lime juice, and sugar (if using).
- Taste and adjust the seasoning by adding more lime juice for tanginess, fish sauce for saltiness, or chili for heat.
5. Serve and Garnish:
- Ladle the soup into bowls, making sure to include plenty of chicken and mushrooms.
- Garnish with fresh cilantro, green onions, and extra chili slices for added heat. Serve with lime wedges on the side for an extra zing.
Serving Suggestions:
- Pair this soup with jasmine rice or sticky rice for a complete meal.
- Serve alongside other Thai dishes like Pad Thai or a green papaya salad.
Tips for the Best Tom Kha Gai:
- Lemongrass: Smash the stalks with the back of a knife to release their oils before adding them to the soup.
- Galangal Substitute: If you can’t find galangal, use fresh ginger, though it will have a slightly different flavor.
- Make It Vegan: Substitute chicken with tofu and use vegetable broth and soy sauce instead of fish sauce.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently to preserve the creamy texture.
Tom Kha Gai is the ultimate comfort soup, perfect for any time of the year. Its unique combination of creamy coconut milk and zesty flavors will transport your taste buds straight to Thailand. Enjoy this exotic delight!
