Tom Kha Gai
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Tom Kha Gai

A Thai coconut soup with chicken and fragrant herbs, perfect for a warming meal. This dish features a balance of savory and tangy flavors, highlighted by the richness of coconut milk and the freshness of lime. Serve with rice for a complete experience.

ThaiOmnivoreLunchDinner
By marcus91
4Servings
450Calories

Ingredients

  • Chicken stock800ml
  • Coconut milk800g
  • Galangal Paste2 tablespoons
  • Lemongrass Stalks2
  • Kaffir lime leaves8
  • Chicken Thighs500g
  • Oyster Mushrooms300g
  • Birds-eye Chillies6
  • caster sugar1 tablespoon
  • Fish sauce5 tablespoons
  • LimeJuice of 3
  • Coriander leavesTo serve
  • RiceTo serve

Tom Kha Gai is a delightful Thai soup that combines tender chicken with the aromatic flavors of galangal, lemongrass, and lime leaves. The creaminess of coconut milk adds depth, while a touch of fish sauce and lime juice brings a refreshing kick. Enjoy it warm with steamed rice for a fulfilling meal.

This recipe is versatile; you can adjust the spice level by varying the number of birds-eye chillies. Additionally, if you prefer a vegetarian version, substitute the chicken with tofu and use vegetable stock instead.

Substitutions

  • Substitute chicken thighs with firm tofu for a vegetarian option.
  • Use vegetable stock instead of chicken stock for a vegan version.
  • Oyster mushrooms can be replaced with button mushrooms or any preferred variety.

Instructions

  1. Simmer Stock and Coconut Milk

    8 min

    In a large saucepan, combine 800ml of chicken stock and 800g of coconut milk over medium heat. Add 2 tablespoons of galangal paste, 2 lemongrass stalks, and 8 lime leaves. Bring the mixture to a gentle simmer, about 6-8 minutes.

  2. Cook Chicken

    10 min

    Once simmering, add 500g of chicken thighs and cook for 8-10 minutes or until the chicken is tender and fully cooked. The chicken should be opaque and easily shredded.

  3. Add Mushrooms and Seasonings

    5 min

    Stir in 300g of oyster mushrooms and 6 birds-eye chillies, simmering for an additional 3-5 minutes until all ingredients are well cooked. Incorporate 1 tablespoon of caster sugar, 5 tablespoons of fish sauce, and the juice of 3 limes, adjusting to taste.

  4. Prepare for Serving

    5 min

    Using a slotted spoon, remove the galangal, lemongrass, and lime leaves from the soup. Ladle the soup into bowls, garnishing with fresh coriander leaves. Serve with steamed rice on the side for a complete meal.

FAQ

Yes, you can prepare it in advance. Just store it in the fridge after it cools down, and consume within three days.

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