Tom Kha Gai is a tasty Thai soup made with chicken and coconut milk. It’s packed with flavors from lime, garlic, and fresh herbs, creating a warm and comforting dish.
Every spoonful feels like a hug on a chilly day! I love serving it with lots of rice to soak up that creamy goodness. You’ll want seconds, trust me! 😋
Key Ingredients & Substitutions
Chicken Broth: Chicken broth is the base for this soup, adding rich flavor. If you want a vegetarian version, use vegetable broth instead for that nice depth.
Coconut Milk: Full-fat coconut milk gives a creamy richness. Light coconut milk works, too, but the soup will be less creamy. You could also use cashew cream as a dairy-free alternative.
Galangal: Galangal has a unique, peppery flavor. If unavailable, fresh ginger is a good substitute, but it will alter the flavor slightly.
Lemongrass: This adds a fresh citrus flavor. If you can’t find it, try a bit of lemon zest and a squeeze of lemon juice to mimic that brightness.
Kaffir Lime Leaves: These provide great aroma and flavor. If you don’t have them, the zest from a regular lime is a fine substitute, although it won’t have the same depth.
Mushrooms: While I love using button mushrooms, feel free to try shiitake or oyster mushrooms for different textures and flavors!
How Can I Get the Best Flavor from the Broth?
The broth is the foundation of Tom Kha Gai, so taking time to infuse it with flavors is key. Here’s how:
- Start by simmering the galangal, lemongrass, kaffir lime leaves, and garlic in the chicken broth for about 10 minutes. This helps release their essential oils and flavors.
- Avoid boiling the coconut milk once added. This helps keep it smooth and prevents separation. Stir gently.
- Adjust seasoning before serving. Taste the broth and fine-tune with fish sauce for saltiness, lime juice for tartness, or sugar for balance.
Taking these steps will make your Tom Kha Gai flavorful and truly special!
Tom Kha Gai (Thai Coconut Chicken Soup)
Ingredients:
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk (full fat for richness)
- 1 lb boneless, skinless chicken breast, thinly sliced
- 3-4 slices galangal (or substitute with ginger if unavailable)
- 3 stalks lemongrass, cut into 2-inch pieces and smashed
- 4-5 kaffir lime leaves, torn into pieces
- 200g (about 7 oz) fresh mushrooms, sliced (commonly white button mushrooms)
- 3-4 Thai red chilies, smashed (adjust to taste)
- 3-4 cloves garlic, smashed
- 1 medium onion, sliced (optional)
- 3 tbsp fish sauce
- 1-2 tbsp lime juice (freshly squeezed)
- 1 tsp sugar
- Fresh cilantro leaves for garnish
- Chopped green onions or Thai basil for garnish (optional)
Time Needed:
This soup takes about 15 minutes of preparation time and 15-20 minutes to cook, so you’ll have this comforting bowl of Tom Kha Gai ready in just about 30-35 minutes!
Instructions:
1. Prepare the Broth:
In a large pot, bring the chicken broth to a gentle boil over medium heat. This will be the flavorful base of your soup.
2. Infuse the Flavors:
Add the galangal slices, lemongrass pieces, kaffir lime leaves, smashed garlic, and sliced onion (if using). Let everything simmer for about 10 minutes. This step lets the broth soak in all the lovely flavors from these aromatic ingredients.
3. Add Coconut Milk:
Pour in the coconut milk, stirring gently to combine. Bring the soup back to a gentle simmer, but be careful not to boil it too hard, as this can cause the coconut milk to curdle.
4. Cook the Chicken and Mushrooms:
Add the thinly sliced chicken breast and mushrooms to the pot. Cook for about 5-7 minutes until the chicken is just cooked through and tender.
5. Season the Soup:
Stir in the fish sauce and sugar, mixing well to dissolve them into the broth. This will add a nice umami boost!
6. Finish with Lime Juice:
Remove the soup from heat and stir in the fresh lime juice. Take a moment to taste your creation! Adjust the seasoning a bit more if needed—add extra fish sauce for saltiness, lime juice for tang, or sugar for sweetness.
7. Serve and Garnish:
Serve the soup hot, garnished with fresh cilantro leaves and optional chopped green onions or Thai basil. You can even add a whole Thai red chili for a beautiful presentation!
8. Enjoy with Rice:
If you’d like, serve your Tom Kha Gai with steamed jasmine rice to soak up the rich broth. Enjoy your delicious homemade Thai soup!
This recipe captures the creamy, tangy, and slightly spicy character of classic Tom Kha Gai, perfect for a cozy meal. Happy cooking!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before slicing. Thawing in the fridge overnight is best, or you can use the quick method of sealing it in a plastic bag and submerging it in cold water.
What Can I Substitute if I Can’t Find Galangal?
If galangal is hard to find, fresh ginger is a good substitute. While it won’t replicate the exact flavor, it still adds warmth and spice to the soup!
How Can I Make This Recipe Vegetarian or Vegan?
To make a vegetarian version, substitute the chicken with tofu or additional vegetables like bell peppers or zucchini. Use vegetable broth instead of chicken broth, and ensure the fish sauce is replaced with soy sauce or a vegan alternative.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, do it slowly over low heat to prevent the coconut milk from curdling. If it thickens too much, just add a splash of broth or water!
