Tom Kha Gai is a warm and flavorful Thai soup with chicken, coconut milk, and fragrant herbs. The mix of creamy coconut and zesty lime makes it truly delightful!
Whenever I make this soup, I can’t resist adding extra lime juice for a little kick! It’s perfect for cozy nights when you want something comforting yet exciting.
Ingredients & Substitutions
Chicken Broth: Use homemade broth for the best flavor, but store-bought works too. If you need a vegetarian version, vegetable broth is a great swap!
Coconut Milk: Coconut milk gives that delicious creamy texture. If you’re dairy-free, this is perfect! For a lighter option, use light coconut milk or half coconut milk and half broth.
Chicken: Boneless, skinless chicken breast is classic, but shredded rotisserie chicken is another great time-saver! You can use tofu for a vegetarian option too.
Galangal: This spice is traditional but can be hard to find. Ginger is a good substitute in a pinch! Just remember it has a different flavor profile, so adjust according to your taste.
Lemongrass: Fresh is best, but if you only have dried lemongrass or lemongrass paste, that works too. Just use less since it’s more concentrated.
How Do You Get the Best Flavor from the Herbs?
Getting the right flavor from the herbs is key for Tom Kha Gai. Here’s how you can enhance those aromatic flavors:
- Use fresh herbs whenever possible! They pack way more flavor than dried.
- Slightly smash the lemongrass to release its oils and aroma before adding it to the broth.
- Simmer the galangal and lemongrass in the broth slowly; this helps to infuse the flavors well.
- Don’t forget to take out the herbs before serving as they’re not meant to be eaten!
By paying attention to these details, you’ll have a delicious and fragrant soup that truly highlights all the lovely Thai flavors! Enjoy crafting your bowl of Tom Kha Gai!
Tom Kha Gai (Thai Coconut Chicken Soup)
Ingredients You’ll Need:
Soup Base:
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 lb chicken breast, thinly sliced
Aromatic Ingredients:
- 3-4 slices fresh galangal (or ginger if unavailable)
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 3-4 kaffir lime leaves, torn
Mushrooms & Heat:
- 6-8 straw mushrooms or button mushrooms, sliced
- 3-4 Thai bird’s eye chilies (optional), halved
- 1 small red bell pepper, sliced (optional)
Seasoning & Garnish:
- 2-3 tablespoons fish sauce
- 1-2 tablespoons fresh lime juice
- 1 teaspoon sugar
- Fresh cilantro leaves for garnish
- 2-3 green onions, sliced (optional)
How Much Time Will You Need?
This delightful soup requires about 15 minutes of preparation time and takes about 20-25 minutes to cook. You’ll have a delicious, fragrant Tom Kha Gai ready in under an hour. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot, bring the chicken broth to a gentle boil. This will be the base of your lovely soup.
2. Infuse the Flavors:
Add galangal slices, lemongrass stalks, and torn kaffir lime leaves to the bubbling broth. Simmer for about 5-10 minutes so all those delicious flavors can come together nicely.
3. Cook the Chicken:
Add the thinly sliced chicken breast to the pot. Cook it until it’s tender and fully cooked through, which takes about 5-7 minutes.
4. Add Coconut Milk:
Pour in the coconut milk, stirring gently to combine. Be careful not to let the soup boil too hard; we want to keep that creamy texture from the coconut milk intact!
5. Put in Vegetables and Heat:
Add the sliced mushrooms, optional chilies, and red bell pepper if you’re using it. Let the soup simmer for another 3-4 minutes until the mushrooms are tender.
6. Season Your Soup:
Now it’s time to season! Add fish sauce, lime juice, and sugar to the mix. Taste and adjust the seasoning as needed. You want to achieve a balanced flavor – salty, sour, and just a touch sweet!
7. Finish Up:
Remove the pot from heat and carefully discard the lemongrass, galangal, and kaffir lime leaves. They’ve done their job adding flavor but aren’t meant to be served.
8. Serve Your Soup:
Ladle the soup into bowls and add a garnish of fresh cilantro leaves and sliced green onions if you like. It’s time to dig in!
9. Perfect Pairing:
Enjoy your Tom Kha Gai hot, and it pairs beautifully with bowls of steamed jasmine rice on the side. A comforting, fragrant meal awaits!
This fragrant and creamy Tom Kha Gai soup offers a perfect blend of rich coconut milk, aromatic herbs, tender chicken, and a touch of spicy heat. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before slicing. The best way is to thaw it overnight in the fridge or place the sealed chicken in cold water for a quick thaw. Pat it dry to avoid excess moisture in the soup.
How to Adjust the Spice Level?
If you prefer a milder soup, feel free to reduce or omit the Thai bird’s eye chilies. You can also remove the seeds from the chilies before adding them to the soup for less heat. Alternatively, if you like it spicier, include more chilies or add a dash of chili paste!
Can I Make Tom Kha Gai Vegetarian or Vegan?
Absolutely! Replace the chicken with tofu and use vegetable broth instead of chicken broth. Additionally, make sure to use a vegetarian fish sauce or soy sauce to maintain flavor without animal products.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove over low heat to prevent the coconut milk from curdling. A splash of broth or water can help maintain the soup’s consistency while reheating.
