Description
Tom Kha Gai is a creamy, tangy Thai coconut soup made with tender chicken, mushrooms, lemongrass, and a burst of lime — perfect for cozy nights or an exotic appetizer.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon Thai red curry paste
- 1/4–1/2 teaspoon red pepper flakes
- 5 garlic cloves, minced
- 1 pound chicken thighs, cut into thin strips
- 4 cups chicken stock
- 3 bay leaves (omit if using galangal and not ginger)
- 1 3-inch piece galangal or ginger, sliced into ½-inch pieces (no need to peel)
- 3 stalks lemongrass, lightly smashed
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon pepper (omit if using galangal and not ginger)
- 1 (13 oz) can coconut milk (Chaokoh preferred)
- 2 tablespoons Thai fish sauce
- 2 tablespoons brown sugar
- 3–4 tablespoons lime juice, to taste
- 8 oz mushrooms, sliced
- 1 red bell pepper, chopped
- Asian chili sauce, to taste
- Lemon juice, to taste
- Salt and freshly ground black pepper, to taste
- Garnish: Cilantro, green onions, fresh basil, lime juice
Instructions
- Heat coconut oil in a large pot over medium heat. Add Thai red curry paste and red pepper flakes, sautéing for 1–2 minutes until fragrant.
- Add minced garlic and cook for another minute.
- Stir in chicken thighs and cook until browned, about 5–7 minutes.
- Pour in chicken stock, bay leaves, galangal or ginger, and lemongrass. Season with basil, salt, and pepper. Bring to a simmer and cook for 10–15 minutes.
- Add coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine and simmer for another 5–7 minutes.
- Add mushrooms and red bell pepper, then cook an additional 5–7 minutes until tender.
- Taste and adjust seasoning with chili sauce, lemon juice, salt, and pepper as needed.
- Serve hot, garnished with cilantro, green onions, fresh basil, and a squeeze of lime juice.
Notes
- Use galangal instead of ginger for authentic Thai flavor.
- Chaokoh coconut milk is preferred for its richness and creaminess.
- Adjust spice level by increasing or reducing red pepper flakes and chili sauce.
- Soup tastes even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg