Tom Kha Gai (thai Spicy Coconut Chicken Soup)
Tom Kha Gai is a classic Thai soup known for its rich, spicy, and creamy flavors. This soup is made with tender chicken, aromatic herbs, and a luxurious coconut milk base, creating a harmonious blend of sweet, savory, and tangy flavors. It's the perfect dish to warm you up on a chilly day or to enjoy as a light and refreshing meal.
Ingredients
- 1 lb boneless, skinless chicken thighs, thinly sliced
- 2 cans (13.5 oz each) coconut milk
- 3 cups chicken broth
- 1 stalk lemongrass, cut into 2-inch pieces and bruised
- 6 kaffir lime leaves
- 1 inch galangal, sliced
- 6-8 fresh Thai bird's eye chilies, lightly crushed
- 1 medium onion, sliced
- 8 oz mushrooms, sliced
- 2 tomatoes, cut into wedges
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp palm sugar or brown sugar
- Fresh cilantro leaves for garnish
Instructions
- In a large pot, bring the coconut milk and chicken broth to a gentle boil over medium heat.
- Add lemongrass, kaffir lime leaves, galangal, and Thai bird's eye chilies. Simmer for 5 minutes to infuse the flavors.
- Add chicken, onion, mushrooms, and tomatoes. Cook until the chicken is no longer pink.
- Stir in fish sauce, lime juice, and palm sugar. Taste and adjust the seasoning if needed.
- Serve hot, garnished with fresh cilantro leaves.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 12g
- Fiber
- 3g
Supplies
Large pot Knife Cutting board Measuring spoons Measuring cups Ladle
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serve the Tom Kha Gai with steamed jasmine rice for a complete and satisfying meal.
Tips & tricks
For a milder version, remove the seeds from the Thai bird's eye chilies before adding them to the soup.
Cost
$20