Tom Kha Gai is a warm and flavorful Thai soup made with chicken, coconut milk, and spicy herbs. It’s like a cozy hug in a bowl!
This soup is creamy and tangy, with a hint of spice that keeps you coming back for more. I love slurping it up with a side of rice—it’s simply perfect any day!
Key Ingredients & Substitutions
Chicken Broth: The base for your soup. If you want a lighter flavor, vegetable broth works great, too. Homemade broth adds extra depth if you’ve got the time!
Coconut Milk: This gives the soup its creamy texture. Light coconut milk is an option if you’re watching calories, but it will be less rich. You can also use almond milk for a dairy-free alternative, though it changes the flavor.
Lemongrass: Fresh lemongrass brings zesty notes. If unavailable, try the ground powder, but use it sparingly! The flavor won’t be the same, but it still works in a pinch.
Galangal: A key ingredient! If you can’t find it, ginger can substitute, but note it will alter the flavor profile a bit with its spiciness. You can find galangal in Asian markets.
Kaffir Lime Leaves: These add a citrusy aroma. If you wish to skip them, lime zest can add a hint of brightness, but it won’t have the same depth. Dried leaves can work too, just be sure to crush them for flavor!
How Do I Prevent Curdling When Adding Coconut Milk?
Add coconut milk carefully! It’s key to heat it gently after the broth is simmering. Bring it up slowly so it blends smoothly without curdling.
- Once you’ve simmered the broth with herbs, lower the heat before adding coconut milk.
- Stir the pot gently as it warms up; avoid boiling it rapidly.
Taking your time here ensures a creamy finish that’s comforting and rich!
How to Make Tom Kha Gai (Thai Coconut Chicken Soup)
Ingredients You’ll Need:
Soup Base:
- 4 cups chicken broth
- 2 cans (14 oz each) coconut milk
Aromatic Ingredients:
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3-4 slices galangal (or ginger if unavailable)
- 3-4 kaffir lime leaves, torn
- 2-3 Thai red chili peppers, sliced (adjust to taste)
- 2 cloves garlic, crushed
Main Ingredients:
- 250 grams (about 9 oz) boneless chicken breast or thigh, thinly sliced
- 1 cup mushrooms (straw mushrooms or button mushrooms), halved or sliced
Seasoning:
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar (palm sugar preferred)
For Garnishing:
- Fresh cilantro leaves
- 2 green onions, cut into 1-inch pieces
How Much Time Will You Need?
This delicious soup takes around 30 minutes to prepare. You’ll spend about 10 minutes chopping and prepping ingredients, followed by 20 minutes cooking everything to perfection. In no time, you’ll have a warm, inviting bowl of Tom Kha Gai!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot, combine the chicken broth, lemongrass, galangal, kaffir lime leaves, garlic, and half of the sliced chili peppers. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 10 minutes. This step helps to infuse all the aromatic flavors into the broth.
2. Add Coconut Milk:
Carefully pour in the coconut milk while stirring the mixture. Bring it back to a gentle simmer, avoiding a rolling boil to prevent curdling the coconut milk. This creamy base will give the soup its rich texture.
3. Add Chicken and Mushrooms:
Now it’s time to add the thinly sliced chicken and mushrooms to the soup. Cook everything together for about 5 minutes, or until the chicken is fully cooked and tender.
4. Season the Soup:
Next, stir in the fish sauce, lime juice, and sugar. Take a moment to taste your soup and adjust the seasoning as needed. You may want to add a little more fish sauce or lime juice until you achieve a perfect balance of salty, sour, and sweet flavors.
5. Remove Aromatics:
Before serving, carefully remove the lemongrass, galangal slices, and kaffir lime leaves from the soup. They’ve done their job imparting flavor and are best left out of the bowl!
6. Garnish and Serve:
To finish, garnish your Tom Kha Gai with fresh cilantro leaves, pieces of green onion, and the remaining sliced chili peppers for that beautiful, vibrant touch. Serve hot, ideally alongside some steaming jasmine rice for a full meal.
Enjoy your authentic, creamy, tangy, and aromatic Thai Tom Kha Gai soup! It’s sure to warm your heart and delight your taste buds!
Can I Use a Different Protein in This Soup?
Absolutely! While chicken is traditional, you can substitute it with shrimp, tofu, or even vegetables for a vegetarian version. Just adjust the cooking time accordingly—shrimp only needs a few minutes to cook, while vegetables should be added during the last few minutes of simmering.
What if I Can’t Find Kaffir Lime Leaves?
If you can’t find kaffir lime leaves, you can substitute with lime zest. Use about a teaspoon of zest per leaf. While it won’t replicate the unique flavor exactly, it will still provide some lemony notes that complement the soup well!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much.
