Save to Pinterest Tom Kha Gai is the ultimate Thai comfort food. This rich, creamy, and aromatic coconut chicken soup strikes a perfect balance between tangy lime, salty fish sauce, and the subtle heat of Thai chilies. With tender chicken breast and earthy mushrooms, it's a soul-warming dish that brings authentic flavors to your kitchen.
Save to Pinterest The secret to an incredible Tom Kha Gai lies in the infusion of aromatics. By simmering lemongrass, kaffir lime leaves, and galangal in chicken stock, you create a deeply flavorful base that transforms simple ingredients into an extraordinary meal.
Ingredients
- Chicken & Broth: 400 g chicken breast (thinly sliced), 800 ml chicken stock, 400 ml full-fat coconut milk.
- Aromatics: 2 stalks lemongrass (smashed), 4 kaffir lime leaves (torn), 3 slices galangal, 3 Thai birds eye chilies (crushed), 4 cloves garlic (smashed), 4 small shallots (sliced).
- Vegetables: 200 g oyster or white mushrooms (sliced), 100 g cherry tomatoes (halved).
- Seasonings: 2 ½ tbsp fish sauce, 1 ½ tbsp fresh lime juice, 1 tsp palm sugar, ½ tsp salt.
- Garnishes: Fresh cilantro, green onions, lime wedges, and optional red chili.
Instructions
- Step 1
- In a large saucepan, bring the chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, chilies, garlic, and shallots. Simmer for 5 minutes to infuse the flavors.
- Step 2
- Add the chicken breast slices to the broth. Reduce heat to a gentle simmer and cook for 5–7 minutes until the chicken is just cooked through.
- Step 3
- Pour in the coconut milk, stirring gently. Add mushrooms and tomatoes. Simmer for another 5 minutes, ensuring the soup does not boil.
- Step 4
- Season with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasoning to your preference.
- Step 5
- Remove the aromatics (lemongrass, kaffir lime leaves, galangal, garlic) with a slotted spoon before serving, if desired.
- Step 6
- Ladle soup into bowls. Garnish with cilantro, green onions, lime wedges, and extra chili if desired. Serve immediately.
Zusatztipps für die Zubereitung
When adding the coconut milk, keep the heat low to ensure the soup does not boil, as high heat can cause the coconut milk to separate. Always adjust the chili quantity to match your personal spice preference.
Varianten und Anpassungen
For a vegetarian version, substitute the chicken with firm tofu and use vegetable broth. Replace the fish sauce with soy sauce or tamari. If galangal and kaffir lime leaves are hard to find, fresh ginger and lime zest can be used as practical substitutes.
Serviervorschläge
Serve this soup piping hot in deep bowls. For a heartier and more filling meal, pair it with a side of steamed jasmine rice. Don't forget the extra lime wedges for a fresh zing at the table.
Save to Pinterest With its vibrant colors and complex flavors, this Best Ever Tom Kha Gai Soup is a guaranteed crowd-pleaser. Enjoy the warmth of this Thai classic tonight!
Common Recipe Questions
- → Can I make Tom Kha Gai vegetarian?
Yes, substitute chicken with firm tofu and use vegetable broth instead of chicken stock. Replace fish sauce with soy sauce or tamari to maintain the salty umami element while keeping it plant-based.
- → What can I use instead of galangal?
Fresh ginger makes the best substitute for galangal, though the flavor will be slightly different. Use the same amount and slice it thinly. You can also find frozen galangal at Asian markets.
- → Why does my coconut milk separate?
Coconut milk can curdle if boiled too vigorously. Once you add the coconut milk, reduce heat to a gentle simmer and avoid bringing it to a rolling boil. Stirring gently also helps maintain the creamy texture.
- → Can I make this soup ahead of time?
Yes, you can prepare the soup up to 2 days in advance. Store it in the refrigerator and reheat gently. The flavors often improve overnight. Add fresh garnishes just before serving for the best presentation.
- → How do I adjust the spice level?
Start with fewer Thai chilies if you prefer mild heat. You can always add more later. Removing the seeds from chilies also reduces heat. For maximum spice, leave the chilies whole and let them infuse longer in the broth.
- → What's the best way to serve Tom Kha Gai?
Serve hot in deep bowls, generously garnished with fresh cilantro, sliced green onions, and lime wedges on the side. Steamed jasmine rice makes an excellent accompaniment to soak up the flavorful broth.