TOM KHA GAI (Coconut Chicken Soup)

Name: TOM KHA GAI (Coconut Chicken Soup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 as an appetizer/ 2-4 as entree;
Ingredients: 1 tablespoon coconut oil; 1 tablespoon Thai red curry paste; 1/4-1/2 teaspoon red pepper flakes; 5 garlic cloves, minced; 1 pound chicken thighs; 4 cups chicken stock; 3 bay leaves; 1 3-inch piece galangal or ginger; 3 stalks lemongrass; 1 teaspoon dried basil; 1 teaspoon salt; 1/4 teaspoon pepper; 1 13 oz. can, can quality coconut milk; 2 tablespoons Thai fish sauce; 2 tablespoons brown sugar; 3-4 tablespoons lime juice; 8 oz mushrooms, sliced; 1 red bell pepper, chopped; Asian chili sauce; lemon juice; Salt and freshly ground black pepper; cilantro; green onions; fresh basil; lime juice

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 as an appetizer/ 2-4 as entree;
Course
Soup
Cuisine
Asian

TOM KHA GAI (Coconut Chicken Soup)

Victor Mills

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Tom Kha Gai is one of the easiest, quickest, yet most FLAVORFUL soups you will ever taste! It is light yet creamy, sweet yet tart, salty and citrusy and bursting with layer upon layer of fantastic flavor. It is naturally gluten free and can be made vegetarian and vegan as well. Its rich, complex broth is made with coconut milk, lemongrass, ginger or galangal, garlic, chiles, lime juice, fish sauce and cilantro along with tender chicken and mushrooms. It can be served as a main course or appetizer, with or without rice, reheats beautifully and is belongs on your table TODAY!

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Ingredients

Servings

1 tablespoon coconut oil
1 tablespoon Thai red curry paste
1/4-1/2 teaspoon red pepper flakes
5 garlic cloves, minced
1 pound chicken thighs cut into thin strips
4 cups chicken stock
3 bay leaves **OMIT if using galangal and not ginger**
1 3-inch piece galangal or ginger sliced into 1/2 pieces(no need to peel)
3 stalks lemongrass *
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper **OMIT if using galangal and not ginger**
1 13 oz. can, can quality coconut milk (I like Chaokoh)
2 tablespoons Thai fish sauce
2 tablespoons brown sugar
3-4 tablespoons lime juice to taste
8 oz mushrooms, sliced
1 red bell pepper, chopped
Asian chili sauce to taste
lemon juice to taste
Salt and freshly ground black pepper

Garnish

cilantro
green onions
fresh basil
lime juice

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Instructions

Heat 1 tablespoon coconut oil over medium high heat. Add red curry paste, red pepper flakes and garlic and saute for 30 seconds. Add chicken and saute until opaque but not cooked through.
Add chicken stock, bay leaves (if using ginger), galangal or ginger, lemongrass, basil, salt and pepper and bring to a boil. Lower heat to medium-low; cover and gently simmer for 10 minutes.
Stir in coconut milk, fish sauce, sugar, lime juice, mushrooms, and red bell pepper. Simmer a couple minutes until bell peppers are crisp tender.
When ready to serve, ladle out lemongrass stalks, bay leaves and galangal/ginger chunks.
Taste and add additional salt, pepper, lemon juice and Sriracha to taste.
Garnish individual bowls with fresh cilantro, green onions, fresh basil and fresh lime juice.

Notes

*Lemongrass is usually located next to the fresh ginger. To prepare lemongrass, cut the bottom tough end off and remove the tougher outer layer. Cut stalks into sections small enough to fit into your pot. You will remove them before serving.