Description
Tom Kha Gai is a creamy and fragrant Thai coconut soup, infused with lemongrass, kaffir lime leaves, galangal, and tender chicken. This comforting and flavorful dish is perfect for a cozy meal. Adjust the spice level to your liking
Ingredients
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For the Soup Base:
- 1 lb (450g) chicken breast, thinly sliced
- 4 cups coconut milk
- 2 cups chicken broth
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Aromatics:
- 3–4 stalks lemongrass, cut into 2-inch pieces and lightly smashed
- 3–4 kaffir lime leaves, torn
- 3–4 slices galangal (or substitute with ginger if unavailable)
- 2–3 Thai bird’s eye chilies, smashed (adjust to spice preference)
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Vegetables & Add-Ins:
- 1 cup mushrooms (button or straw mushrooms, sliced)
- 2 tablespoons fish sauce (or to taste)
- 1 tablespoon sugar
- 3 tablespoons lime juice (freshly squeezed)
- 1–2 teaspoons tamarind paste (optional, for extra tanginess)
- Fresh cilantro and scallions, chopped (for garnish)
Instructions
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Prepare the Broth:
In a large pot, bring the chicken broth and coconut milk to a gentle simmer over medium heat. Add lemongrass, kaffir lime leaves, galangal, and chilies to the pot. Let it simmer for 5-10 minutes to infuse the broth with aromatic flavors. -
Cook the Chicken:
Add the thinly sliced chicken to the simmering broth. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked. -
Add Mushrooms and Seasonings:
Stir in the mushrooms and cook for another 3-4 minutes, until tender. Add fish sauce, sugar, and tamarind paste (if using). Taste and adjust the seasoning to your preference. -
Finish with Lime Juice:
Remove the pot from heat and stir in the freshly squeezed lime juice. Avoid boiling after adding lime juice to preserve its tangy flavor. -
Serve and Garnish:
Ladle the soup into bowls and garnish with fresh chopped cilantro and scallions. Serve hot with steamed jasmine rice or enjoy on its own.
Notes
- Galangal vs. Ginger: Galangal is traditional for Tom Kha Gai, but ginger can be substituted if galangal is unavailable. Galangal has a more citrusy and peppery flavor.
- Adjusting Spice: Control the spiciness by adjusting the number of Thai chilies or removing them after simmering if you prefer a milder soup.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg