Pin It Best Ever Tom Kha Gai Soup is a rich, creamy, and aromatic Thai coconut chicken soup bursting with tangy lime, salty fish sauce, tender chicken breast, mushrooms, and fresh herbs. This classic dish offers a harmonious balance of flavors that is both comforting and exotic, making it a perfect restaurant-quality meal you can prepare at home in just 40 minutes.
Pin It The secret to this soup's incredible depth is the gentle simmering of aromatics in chicken stock before the creamy coconut milk is added. This infusion process ensures that the ginger-like heat of galangal and the citrusy brightness of lemongrass permeate every drop of the broth, creating a layered sensory experience.
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 or ginger, 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 or light brown sugar, ½ tsp salt
- Garnishes: Fresh cilantro leaves, sliced green onions, extra lime wedges, thinly sliced red chili
Instructions
- Step 1: Infuse the Broth
- 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: Cook the Chicken
- 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: Combine with Creaminess
- 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 to Perfection
- Season with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasoning to your preference.
- Step 5: Remove Aromatics
- Remove the aromatics (lemongrass, kaffir lime leaves, galangal, garlic) with a slotted spoon before serving, if desired.
- Step 6: Garnish and Serve
- Ladle soup into bowls. Garnish with cilantro, green onions, lime wedges, and extra chili if desired. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the best texture, keep the soup at a gentle simmer once the coconut milk is added. Avoid a rolling boil, as high heat can cause the coconut milk to separate. Properly smashing the lemongrass and garlic cloves before adding them to the stock is essential for releasing their aromatic oils.
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 for the necessary saltiness. If galangal or kaffir lime leaves are unavailable at your local market, fresh ginger and lime zest can be used as effective substitutes.
Serviervorschläge
Serve this soup with a side of steamed jasmine rice for a heartier, more filling meal. You can also adjust the spice level by adding more or fewer crushed Thai birds eye chilies depending on your preference for heat.
Pin It This Best Ever Tom Kha Gai Soup is a comforting bowl of warmth that brings the vibrant, soul-satisfying tastes of Thailand directly to your table. Enjoy the perfect blend of creamy coconut and bright herbal notes in every spoonful.
Recipe FAQs
- → What makes Tom Kha Gai different from other Thai soups?
Tom Kha Gai distinguishes itself with coconut milk creating a rich, creamy base unlike the clear broth of Tom Yum. The soup balances sweet, sour, and savory notes through palm sugar, fresh lime juice, and fish sauce while aromatic herbs like lemongrass and galangal provide distinctive Thai fragrance.
- → Can I substitute galangal and kaffir lime leaves?
Fresh ginger works as a galangal substitute, though the flavor profile shifts slightly. Lime zest can replace kaffir lime leaves for citrus aroma. While authentic Thai markets carry these ingredients, local grocery store alternatives still produce a delicious bowl with similar character.
- → How do I prevent the coconut milk from curdling?
Keep the soup at a gentle simmer rather than a rolling boil after adding coconut milk. Stir gently and avoid high heat to maintain the smooth, creamy texture. The broth should barely bubble to preserve the silkiness of the coconut milk.
- → Can I make this soup vegetarian?
Replace chicken with firm tofu cubes and substitute vegetable broth for chicken stock. Soy sauce or tamari works well instead of fish sauce for the salty umami element. The aromatic base and coconut milk remain unchanged, keeping the authentic Thai character intact.
- → How spicy is this soup?
Three Thai bird's eye chilies provide moderate heat, but this adjusts easily. Start with one chili for mild warmth, increase to five for fiery intensity. The creamy coconut milk naturally tempers the spice, creating a balanced warmth rather than overwhelming burn.
- → What should I serve with Tom Kha Gai?
Steamed jasmine rice complements the rich broth perfectly, soaking up the flavorful liquid. The soup also pairs well with crispy spring rolls or fresh summer rolls. Serve as a starter or main course depending on portion size and accompanying dishes.