Tom Kha Gai is a tasty Thai soup that’s both creamy and spicy. Made with coconut milk, chicken, and fresh herbs, it’s perfect for warming you up on a chilly day.
This soup is like a hug in a bowl! I love how the rich flavors make everything feel cozy. Pair it with rice, and you’ve got a delightful meal ready in no time!
Key Ingredients & Substitutions
Coconut Milk: This gives the soup its creamy texture. If you want a lighter option, you can use light coconut milk or even chicken broth mixed with a bit of cream.
Chicken: While chicken breast is popular, I often use thighs for more flavor. If you’re looking for a vegetarian option, tofu or mushrooms can work well in place of chicken.
Galangal: This ingredient adds a unique flavor that’s hard to replace, but fresh ginger can be a good stand-in in a pinch. Just remember, ginger has a different taste profile!
Lemongrass: Make sure to bruise the stalks to release the oils. In case you can’t find it, use a bit of lemon zest for a citrusy flavor.
Fish Sauce: A key seasoning in Thai cooking! If you’re vegetarian or vegan, consider using soy sauce or tamari for a similar salty kick.
How Do I Infuse the Broth with Flavor?
The key to a delicious Tom Kha Gai is properly infusing the broth with the flavors of the aromatics. First, allow the coconut milk and chicken broth to simmer gently. Adding galangal, lemongrass, and kaffir lime early helps extract their flavors.
- Simmer with aromatics for about 10 minutes before adding chicken.
- This gives time for the flavors to blend and creates a rich base.
Be sure to taste throughout the cooking, adjusting fish sauce, lime juice, and sugar to achieve the right balance of flavors!
Tom Kha Gai (Thai Coconut Chicken Soup)
Ingredients You’ll Need:
For the Soup:
- 4 cups coconut milk
- 1 1/2 cups chicken broth
- 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
- 3-4 slices galangal (or ginger if unavailable)
- 3 stalks lemongrass, cut into 2-inch pieces and smashed
- 4-5 kaffir lime leaves, torn into pieces
- 2 cups mushrooms, sliced (shiitake or straw mushrooms)
- 3-4 Thai bird’s eye chilies (adjust to taste)
- 1 medium onion, sliced
- 1-2 tbsp fish sauce (to taste)
- 1 tbsp sugar
- 2-3 tbsp fresh lime juice (to taste)
For Garnish:
- Fresh cilantro leaves
- Optional: chopped green onions or Thai basil
- Steamed jasmine rice, for serving
How Much Time Will You Need?
The total time for making Tom Kha Gai is about 30 minutes. You’ll need around 10 minutes for prep and about 20 minutes for cooking. It’s a quick recipe that delivers amazing flavor!
Step-by-Step Instructions:
1. Preparing the Broth:
In a large pot, pour in the coconut milk and chicken broth. Heat it over medium heat until it starts to simmer gently. Be careful not to let it boil too hard, as you want a nice, gentle simmer.
2. Adding Flavor with Aromatics:
Add the galangal slices, lemongrass pieces, kaffir lime leaves, and sliced onion to the pot. Allow these flavorful ingredients to steep in the broth for about 10 minutes. This is where the magic happens as all those lovely flavors infuse into your soup!
3. Cooking the Chicken:
Now, add the thinly sliced chicken to your pot. Cook gently over low to medium heat, stirring occasionally, until the chicken is fully cooked through—this should take about 8 to 10 minutes. Make sure it’s nice and tender!
4. Adding the Mushrooms and Chilies:
Next, stir in the sliced mushrooms and whole bird’s eye chilies. Let them simmer in the soup for an additional 5 minutes or until the mushrooms are tender. Feel free to adjust the number of chilies if you prefer it spicier or milder!
5. Seasoning the Soup:
It’s time to add flavor! Season your soup with fish sauce and sugar. Start with a small amount, taste, and then adjust based on your liking. You want a nice balance of salty and sweet!
6. Finishing Touches:
Remove the pot from heat and stir in the fresh lime juice. Again, taste and adjust the fish sauce, lime, or sugar to make sure the flavors are just right—salty, sour, and sweet all in harmony.
7. Serving the Soup:
Carefully ladle the hot soup into bowls. Don’t forget to make it pretty! Garnish with fresh cilantro leaves, and if you like, add chopped green onions or Thai basil for that extra touch.
8. Enjoy:
Serve your delicious Tom Kha Gai hot, alongside steamed jasmine rice to soak up all that wonderful broth. Dig in and enjoy every spoonful of this creamy, fragrant, and utterly delightful Thai classic!
Bon appétit!
Can I Use a Different Protein Instead of Chicken?
Absolutely! You can substitute the chicken with shrimp or tofu for a different protein option. If using shrimp, add them in the last few minutes of cooking to prevent overcooking. For tofu, opt for firm or extra-firm tofu, and sauté it before adding to the soup for extra flavor.
Is Tom Kha Gai Spicy?
It can be! The spiciness largely depends on the number of bird’s eye chilies you add. Start with fewer chilies if you’re unsure, and you can always adjust by adding more as it cooks to find your preferred heat level.
How Do I Store Leftovers?
Any leftover Tom Kha Gai can be stored in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove over low heat or in the microwave. If the soup has thickened, you can add a splash of broth or coconut milk to loosen it up.
Can I Make Tom Kha Gai Vegan?
Yes! To make it vegan, substitute the chicken with tofu or additional vegetables and use vegetable broth instead of chicken broth. You can also replace the fish sauce with soy sauce or tamari for a similar salty flavor.
