Tom Kha Gai
Discover the authentic flavors of Thailand with this irresistible Tom Kha Gai, a creamy and aromatic coconut soup that's bursting with bold ingredients like galangal, lemongrass, and kaffir lime leaves. Perfectly balanced with tender strips of chicken, earthy mushrooms, and a hint of heat from Thai bird chilies, this traditional recipe combines savory, tangy, and slightly sweet notes for a truly harmonious dish. The infusion of coconut milk and chicken stock creates a luxurious base, while a splash of lime juice and fish sauce ties it all together. Ready in just 40 minutes, this comforting and flavorful soup is an ideal option for a quick weeknight meal or an impressive starter. Serve it steaming hot, garnished with fresh cilantro, for a taste of Thailand in every spoonful! Optimized for Tom Kha Gai recipe lovers, Thai coconut soup enthusiasts, and those seeking easy, authentic international dinners.
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Ingredients
- 500 grams chicken breast
- 400 ml coconut milk
- 400 ml chicken stock
- 30 grams galangal root
- 2 lemongrass stalks
- 4 kafir lime leaves
- 3 Thai bird chilies
- 200 grams mushrooms
- 3 tablespoons fish sauce
- 4 tablespoons lime juice
- 1 tablespoon coconut sugar
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
Directions
Step 1
Begin by slicing the chicken breast into thin strips and setting them aside.
Step 2
Slice the galangal root into thin coins and bruise the lemongrass stalks by using the back of a knife, then cut them into 2-inch pieces.
Step 3
In a large pot, combine the coconut milk and chicken stock, and bring to a gentle boil over medium heat.
Step 4
Add the sliced galangal, bruised lemongrass, and kaffir lime leaves to the pot. Let them simmer for 5 minutes to infuse the flavors into the broth.
Step 5
Slice the Thai bird chilies lengthwise, and add them to the pot, adjusting the quantity based on your preferred spice level.
Step 6
Add the chicken slices to the broth, cooking for about 7-8 minutes until the chicken is fully cooked.
Step 7
Clean and slice the mushrooms, then add them to the soup. Allow them to cook for 3-4 minutes until they are tender.
Step 8
Season the soup by adding fish sauce, lime juice, coconut sugar, and salt. Stir well and adjust the seasoning to taste.
Step 9
Once the soup is well seasoned, remove from heat.
Step 10
Serve hot, garnished with freshly chopped cilantro.
Nutrition Facts
| Serving size | (1884.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1362.7 |
| Total Fat 32.0g | 0% |
| Saturated Fat 6.1g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 454mg | 0% |
| Sodium 8291.8mg | 0% |
| Total Carbohydrate 111.4g | 0% |
| Dietary Fiber 4.7g | 0% |
| Total Sugars 50.1g | |
| Protein 168.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 281.8mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 4154.6mg | 0% |
Source of Calories