Tom Kha Gai, a beloved Thai coconut soup, is celebrated for its comforting blend of flavors. Perfect as a cozy meal, this creamy, aromatic soup pairs wonderfully with rice or crusty bread, making it a versatile choice for either lunch or dinner.
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Rich in flavors due to a perfect mix of spices and garnishes, including fresh cilantro, Tom Kha Gai is both satisfying and nourishing. It's simple to make and easily adjustable to fit your spice preferences, adding to its appeal.
The name "Tom Kha Gai" translates to boiling galangal and chicken, highlighting the soup's key ingredients and its straightforward preparation. Whether you're a fan of Asian cuisine or simply in the mood for a delicious chicken soup, this dish offers a delicious way to explore the tastes of Thai cooking.
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Ingredients and Substitutions Overview
For your Tom Kha Gai Soup recipe, gather a selection of Asian spices, seasonings, and fresh ingredients typically found at Asian grocery stores. Check out the list below to see what you'll need.
Main Ingredients
- Chicken: Choose either boneless, skinless chicken breasts for a leaner option, or thighs for more flavor.
- Broth: Consider using low-sodium or homemade chicken broth to enrich the soup’s savory depth and control the salt content.
- Mushrooms: While brown baby Bella mushrooms add a rich, earthy flavor, feel free to experiment with other varieties like shiitake or oyster mushrooms to suit your taste preferences.
- Coconut Milk: Opt for thick, unsweetened coconut milk to ensure your soup is rich and creamy. The quality of the coconut milk can greatly affect the texture and flavor, so choose a good brand. Full-fat coconut milk is preferred for the best results.
- Thai Red Curry Paste: Although not traditional in Tom Kha Gai, adding a small amount can introduce an extra layer of spice and complexity to the dish. Adjust the quantity according to your spice tolerance.
Aromatics and Seasonings
- Aromatics: Galangal, lemongrass, garlic, and shallots create the authentic Thai flavors of this soup. Galangal, with its sharp citrus-pine taste, is key but can be substituted with dried galangal if fresh is unavailable. Ginger is another option, though it will slightly change the flavor profile. While fresh galangal may be hard to find in regular stores, it’s usually available at Asian markets.
- Lime Juice: Contributes a bright, tart accent to the soup. If limes are not available, lemon juice can be used as a suitable alternative.
- Fish Sauce: Provides a distinctive umami flavor that is crucial for the soup’s depth. In its absence, Worcestershire sauce or soy sauce are viable alternatives, though they will alter the flavor slightly.
- Brown Sugar: Adds a necessary sweetness to balance the savory and spicy elements of the dish.
- Thai Red Chilies: These chilies allow you to adjust the spice level to your preference. Start with a small amount and add more depending on your desired heat.
- Herbs: Spring onions and coriander introduce a fresh, herbaceous layer to the soup. I haven't used Kaffir lime leaves as they were hard to find, but I highly recommend them for their unique aromatic contribution; use 2-3 leaves if available.
How to Make Tom Kha Gai Soup at Home?
Let's make this aromatic one-pot Tom Kha Gai Soup! Follow along with my step-by-step photos and video to easily recreate this flavorful and comforting dish right in your kitchen. Ready to begin? Let's get started!
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Tom Kha Gai (Thai Coconut Chicken Soup)
Ingredients
- 2 tsp Oil, use coconut oil, if it is handy
- 2 Shallots, chopped
- 2 tbsp Garlic, chopped
- 2 tbsp Galangal, chopped
- 2 tbsp Lemongrass, chopped, remove outer layer and dice the inner portion
- 4 Thai Red Chili, reduce the quantity for less heat
- 2 tbsp Thai Red Curry Paste
- 0.7 lb Chicken Breast, diced
- 2 cups Mushroom, sliced, use any edible mushroom variety
- 3 cups Chicken Broth, reduced sodium
- 13½ fl. oz Coconut Milk, thick and unsweetened variety
- 1 tbsp Brown Sugar
- 1 tbsp Fish Sauce
- 1½ tbsp Lime Juice, or lemon juice
- Salt, to taste
- Lime Slices, for topping
- Cilantro, to garnish
- Spring Onions, to garnish
Instructions
Making Tom Kha Gai Soup
- Start by heating some oil in a wide-bottomed pan over medium heat. Add the shallots, garlic, galangal, lemongrass, and Thai red chilies. Sauté until they become fragrant.
- Stir in the Thai red curry paste and sauté until it releases its aromatic flavors.
- Add the chicken to the pan, season with a pinch of salt, and sauté for about 3 to 5 minutes until the chicken starts to brown slightly.
- Add the sliced mushrooms and gently mix everything together.
- Pour in the chicken broth and mix thoroughly. I recommend using reduced-sodium broth to keep your sodium intake in check.
- Incorporate the brown sugar, fish sauce, and lime or lemon juice into the broth. Stir well to ensure the flavors are well blended. The fish sauce adds a unique umami flavor without any overpowering fishiness.
- Add the creamy coconut milk and gently stir it into the soup. Make sure it’s well mixed for a consistent texture.
- Let the soup simmer for 7 to 10 minutes, stirring occasionally, to allow all the flavors to meld together. Adjust the seasoning to taste, adding more lime juice or fish sauce if needed.
- Finish by garnishing with fresh cilantro and spring onions. Remove from heat, and your delicious Tom Kha Gai Soup is ready to enjoy!
Serving
- Enjoy this creamy Tom Kha Gai Soup as a comforting meal on its own or pair it with rice, crusty bread, or a side of your choice. For more pairing ideas, check out our Serving Suggestions section below.
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Recipe Video
Chef's Notes and Tips
- Ingredient Preparation: Optionally, cut the lemongrass into large pieces and bruise them with the back of a knife to release their flavors. Similarly, slice the galangal into thin rounds for better infusion.
- Sauté for Flavor: Begin by sautéing the aromatics, Thai red curry paste, chicken, and mushrooms to deepen the flavors. While this step can be skipped in some variations, taking the time to sauté ensures a richer and more robust taste, making a noticeable difference in the final dish.
- Chicken Broth: Store-bought broth works well, but using homemade broth can significantly boost the soup’s richness and depth of flavor. If you have the time, make a homemade broth to elevate your dish.
- Fish Sauce: Though it has a strong scent, fish sauce is crucial for adding deep umami flavors without making the soup taste fishy. Start with a small amount and adjust to taste, especially if you’re new to using it.
- Balancing Flavors: Taste the soup as you go and adjust the balance of salty (fish sauce), sour (lime juice), sweet (brown sugar), and spicy (chilies) to your preference. Authentic Thai cuisine is all about balancing these key flavors.
- Adjusting Heat: The recipe calls for four Thai red chilies to provide a moderate heat level. If you prefer a milder soup, start with fewer chilies and add more to taste. You can also reduce the heat by removing the seeds.
- Soup Consistency: If the soup is too thick, thin it out with a bit of extra broth or water. If the soup is too thin, let it simmer uncovered for a bit longer to reduce and thicken.
- Dietary Modifications: For a vegetarian version, replace chicken with tofu and use vegetable broth instead of chicken broth. You can also find vegetarian fish sauce substitutes in some Asian markets.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Looking for more? Explore our collection of comforting soups and stews including chicken soups, hearty comfort foods, and authentic Thai recipes. Each dish offers a unique blend of flavors guaranteed to satisfy your family's cravings.
Serving Suggestions
This comforting Tom Kha Gai soup can be enjoyed with a variety of sides. Below are some of my top recommendations to perfectly complement this delicious dish:
- Rice Dishes: Pair the soup with steamed white, jasmine, brown rice, or Mango sticky rice. For a heartier meal, mix the rice directly into the soup.
- Noodles: Complement the soup with Thai noodles, such as Pad Thai or Drunken Noodles, for a fulfilling and flavorful meal.
- Spring Rolls: Enhance your meal with fresh or fried spring rolls as appetizers or sides. Dipping them in the soup adds extra flavor and a delightful crunch.
- Sautéed Dishes: Offset the richness of the soup with light sautéed vegetables, like asparagus and mushrooms.
- Thai Iced Tea: Finish your Thai dining experience with a glass of sweet and creamy Thai Iced Tea, the perfect match for the soup's spicy and savory notes.
Storage Suggestions
Keep your Tom Kha Gai soup in the refrigerator in an airtight container for up to 2-3 days. For reheating, warm it on the stovetop, stirring occasionally to ensure it maintains its creamy texture, or in the microwave.
Jerry says
In your recipe you seem to be making Thai Chicken Curry. Red curry paste is never used for traditional Tom Kha Gai. Just use more Thai Birds Eye chile for more heat. Also, no need to fry the aromatics. It’s better to use them raw to infuse the soup when simmering.
Sangeetha Vel says
Thanks for your comment! I know traditional Tom Kha Gai gets its heat from Thai Bird’s Eye chilies, but I like adding a little red curry paste for extra depth. While it might remind you of Thai curry, the flavors and balance are still true to Tom Kha Gai. There are different variations out there, and this is one we enjoy. As for the aromatics, I find sautéing them brings out their flavor before simmering—something we like—but I get what you mean about infusing them raw. That’s a great method too!