This warm and flavorful soup mixes tender chicken with creamy coconut milk and fresh herbs. It’s a tasty way to travel to Thailand without leaving your kitchen!
I love how quick it is to whip up. Just simmer all the ingredients and you have a bowl of comfort! Plus, the aroma might just make your neighbors a little jealous! 😄
Key Ingredients & Substitutions
Chicken Broth: This forms the base of your soup. You can use store-bought or homemade. If you’re looking for a lighter version, vegetable broth also works well.
Coconut Milk: Full-fat coconut milk gives a rich flavor. If you want to reduce calories, low-fat coconut milk is an option, but it may be less creamy. Almond or cashew milk can be a non-dairy substitute.
Galangal: This is key for authentic flavor, but ginger is a good substitute if you can’t find it. Use a little less ginger, as it’s more pungent.
Lemongrass: Look for fresh lemongrass, but if it’s unavailable, you can use lemon zest or lemon juice for a similar citrusy note, though it won’t have the same depth of flavor.
Kaffir Lime Leaves: These add a unique taste. If you don’t have them, try a bit of lime zest as an alternative. It won’t be the same, but it can work in a pinch.
Thai Red Chilies: Adjust the heat to your liking! If you don’t have fresh chilies, red chili flakes or sriracha can work too. Start with a little, and add more if desired.
How Do I Infuse the Flavors Properly?
Infusing flavors is essential for making a tasty soup. Here’s how to do it right:
- Start with cold chicken broth. Bring it to a gentle boil to ensure flavors develop smoothly.
- Add the galangal, lemongrass, and kaffir lime leaves, and let them simmer together for about 10 minutes. This allows the flavors to mingle.
- Once the chicken goes in, cook it just long enough to be tender. Overcooking will lead to rubbery chicken, so keep an eye on it.
- After adding coconut milk and mushrooms, aim for a gentle simmer. This keeps the coconut milk creamy and prevents it from separating.
- Before serving, taste your soup! Adjust the saltiness with fish sauce and the acidity with lime juice for balance.
These steps will elevate your Tom Kha Gai to restaurant-quality! Enjoy your flavorful creation!
How to Make Thai Coconut Chicken Soup (Tom Kha Gai)
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken broth
- 1 can (14 oz) coconut milk (full fat for richness)
- 1 lb chicken breast or thighs, thinly sliced
- 3-4 slices fresh galangal or ginger (if galangal not available)
- 3-4 stalks lemongrass, bruised and cut into 2-inch pieces
- 3-4 kaffir lime leaves, torn into pieces
- 200g mushrooms (such as straw mushrooms or button mushrooms), sliced
- 2-3 Thai red chilies or red chili flakes (adjust to heat preference)
- 1 small tomato, sliced into wedges
- 2 tbsp fish sauce
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp sugar (optional)
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- Optional: thin rice noodles, cooked
How Much Time Will You Need?
This delightful soup will take you about 15-20 minutes of prep time and about 20 minutes of cooking time—totaling around 40 minutes from start to finish. Perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot, pour in the chicken broth and bring it to a gentle boil. This will serve as the flavorful base of your soup.
2. Infuse the Aromatics:
Add the slices of galangal (or ginger), lemongrass stalks, and torn kaffir lime leaves to the boiling broth. Let it all simmer for about 10 minutes. This step will bring out the fabulous flavors of these ingredients!
3. Cook the Chicken:
Now it’s time to add the sliced chicken to the pot. Cook it for about 5-7 minutes, or until the chicken is just done. Be careful not to overcook it to keep the chicken tender!
4. Add Coconut Milk and Mushrooms:
Pour in the coconut milk and add the sliced mushrooms. Let the soup simmer gently for another 5 minutes until the mushrooms are tender and everything is well combined.
5. Spice it Up:
Next, toss in the tomato wedges and your choice of Thai red chilies or red chili flakes. Allow it to simmer for an additional 2 minutes, adding a nice kick of flavor.
6. Season the Soup:
Now it’s time to season! Add fish sauce for that umami punch, lime juice for freshness, and sugar if you want a hint of sweetness. Taste the soup and adjust the seasoning as needed.
7. Final Touches:
Remove the galangal, lemongrass, and kaffir lime leaves from the soup. These have done their job in infusing flavor and are not meant to be eaten.
8. Serve with Style:
Ladle the delicious soup into bowls, and don’t forget to garnish with fresh cilantro leaves and a wedge of lime. If you want a heartier dish, you can add cooked thin rice noodles to each bowl.
9. Enjoy:
Dig into your homemade Thai Coconut Chicken Soup (Tom Kha Gai) while it’s hot! Enjoy the wonderful combination of creamy, spicy, and tangy flavors!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before slicing. Thaw frozen chicken in the fridge overnight or quickly in a sealed plastic bag submerged in cold water to ensure even cooking.
What If I Can’t Find Galangal or Kaffir Lime Leaves?
If you can’t find galangal, fresh ginger can be a substitute, just use slightly less. For kaffir lime leaves, a bit of lime zest or lime juice can mimic the citrus notes, but the flavor will differ slightly.
How Do I Customize the Spice Level?
Adjust the heat by reducing the amount of Thai red chilies or red chili flakes. You can start with just one and add more as needed while tasting the soup. If it gets too spicy, add extra coconut milk to mellow it out!
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally. If it thickens too much, add a splash of broth or water to adjust the consistency.
