Authentic Tom Kha Gai (Thai coconut chicken soup)
User Reviews
5
Authentic Tom Kha Gai (Thai coconut chicken soup)
Description
Authentic Tom Kha Gai (Thai coconut chicken soup) combines unsalted chicken stock and creamy coconut milk seasoned with kosher salt to create a savory base. Bite-sized chicken thigh pieces cook gently in the broth until tender, absorbing the infused flavors of bruised lemongrass stalks, thin slices of galangal, and torn makrut lime leaves. Thai chilies add mild heat. Fish sauce and palm sugar balance the flavor, while the addition of oyster mushrooms provides a tender, earthy element. Lime juice brightens the soup just before serving, complementing the aromatic herbs.
The soup is meant to be served with jasmine rice either on the side or directly added to the soup for a satisfying meal. Green onion and cilantro sprinkled at the end contribute fresh, herbal notes. The aromatic herbs are used for infusion and should be removed before eating or at least guests should be informed to avoid eating them.
For substitution with chicken breast, marinate thin slices in fish sauce and add at the final cooking stage to avoid overcooking. Adjust seasoning carefully as breast requires less broth and shorter cooking time. This recipe highlights balancing strong herbal infusions with creamy coconut and fresh lime to create a complex but balanced soup.
Ingredients
- 2 cups chicken stock unsalted, preferably homemade
- 1 ½ cups coconut milk
- 1 teaspoon kosher salt or half the amount of table salt
- 1 lb chicken thigh bite-sized pieces (see note 1, boneless, skinless
- 1 talk lemongrass bottom half only, smashed and cut into 2-inch pieces
- 12 thin slices galangal (see note 2)
- 5 makrut lime leaves roughly torn into big chunks, center stems removed
- 3-4 Thai chilies bruised or cut into large pieces
- 2 tablespoon fish sauce
- 1 teaspoon palm sugar finely chopped, or granulated sugar
- 5.5 oz oyster mushrooms
- 2 ½ tablespoon lime juice
- green onion chopped, for garnish
- cilantro chopped, for garnish
- jasmine rice for serving
Instructions
- Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for 15-20 minutes or until chicken is fork tender.
- Add coconut milk, lemongrass, galangal, makrut lime leaves, chilies, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.
- Add the mushrooms, bring back to a simmer, and cook for 1-2 minutes or until cooked through.
- Taste and add more fish sauce as needed. Turn off the heat and add 2 tablespoon of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.
- Serve with jasmine rice as part of a larger Thai meal, or you can put rice in the soup and enjoy on its own. (Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or inform your guests.)
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Notes
- The lemongrass, galangal, and makrut lime leaves are used only for flavor infusion and should be removed before serving or guests should be warned not to eat them.
- If using chicken breast, marinate thin slices in fish sauce, skip initial simmer with stock, and add breast meat at the end to avoid overcooking, reducing chicken stock accordingly.
- Adjust salt and acidity at the end to suit taste, especially when substituting chicken parts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 1426mg | 59% |
| Potassium | 695mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 35mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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