Tom Kha Gai Soup
A fragrant and warming Thai soup combining creamy coconut milk with tender chicken, aromatic herbs, and spices for a delightful culinary experience.
Servings: 4 servings
Calories: 375kcal
Ingredients
Main Ingredients
- 2 cups chicken breast, thinly sliced Adds protein and heartiness.
- 1 cup coconut milk Provides a velvety texture.
- 2 cups chicken broth Melds all the flavors together.
- 1 tablespoon fish sauce Delivers umami flavor.
- 1 tablespoon lime juice Brightens and balances flavors.
- 1 teaspoon sugar Helps to mellow the flavors.
- 1 tablespoon oil For sautéing.
Aromatic Ingredients
- 4 pieces kaffir lime leaves Optional, adds unique citrus aroma.
- 1 stalk lemongrass Cut into pieces and smashed to infuse flavor.
- 1 inch galangal or ginger, sliced Adds depth to the soup.
- 1 cup mushrooms (button, shiitake, or straw) Provides a meaty texture.
- 2-3 pieces bird’s eye chilies, sliced Adjust for spice preference.
- Fresh cilantro for garnish Adds freshness.
- Lime wedges for serving Squeeze over the soup before enjoying.
Instructions
Preparation
- Heat oil in a large pot over medium heat for one minute.
- Add sliced chicken to the pot and cook until lightly browned.
- Pour in chicken broth and coconut milk; stir to combine.
- Add kaffir lime leaves, lemongrass, and galangal.
- Bring to a boil, then reduce heat to a gentle simmer.
- Simmer for about 10 minutes.
- Add mushrooms and bird’s eye chilies, simmer for another 5-7 minutes.
- Stir in fish sauce, lime juice, and sugar; adjust seasoning to taste.
- Ladle soup into bowls and garnish with fresh cilantro.
- Serve with lime wedges on the side.
Notes
Use fresh ingredients for maximum flavor. Modify the number of chilies for your spice tolerance. For a vegetarian version, use tofu and vegetable broth.