Tom Kha Gai, a delicious Thai coconut soup, combines chicken, mushrooms, coconut milk, and aromatic spices like galangal and lemongrass. This hearty, comforting dish is perfect with rice or bread, suitable for both lunch and dinner.
Start by heating some oil in a wide-bottomed pan over medium heat. Add shallots, garlic, galangal, lemongrass, and Thai red chilies. Sauté them until they become fragrant.
Stir in the Thai red curry paste and sauté until it releases its aromatic flavors.
Now, introduce the chicken into the pan, season it with salt, and sauté for about 3 to 5 minutes.
Add the sliced mushrooms and give everything a gentle mix.
Pour in the chicken broth and mix thoroughly. I recommend opting for reduced-sodium broth to keep your sodium intake in check.
Now, incorporate the brown sugar, fish sauce, and lime or lemon juice into the broth. Mix everything well. The fish sauce adds a unique umami flavor to your Thai soup without any funky fishiness.
Next, add the creamy coconut milk and gently incorporate it into the soup.
Let the soup simmer for 7 to 10 minutes, stirring occasionally.
To finish, garnish with fresh coriander leaves and spring onions. Remove from heat, and your delicious Tom Kha Gai Soup is ready to enjoy!
To Serve
Enjoy this Tom Kha Gai in a serving bowl topped with coriander leaves and lime slices for a comforting lunch or dinner.
Notes
Here are some tips to elevate your Tom Kha Gai Soup:
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, sautéing enhances the overall taste.
Chicken Broth: Store-bought broth works well, but homemade broth can also be used for added richness.
Key Aromatics: Lemongrass and galangal are vital for authentic Thai flavor. Galangal might be harder to find in regular stores but is usually available in Asian markets.
Coconut Milk: Use thick, unsweetened coconut milk for a rich and creamy soup.
Fish Sauce: Despite its strong scent, fish sauce adds essential umami flavors without an overpowering fishy smell.
Adjusting Heat: The recipe uses four Thai red chilies for a moderate heat level. Reduce the chilies if you prefer a milder soup.
Fish Sauce Substitute: If fish sauce is unavailable or not preferred, soy sauce or Worcestershire sauce can be used as substitutes. They provide a similar salty, umami flavor but may slightly change the dish's taste. Start with small amounts and adjust to your preference.
Galangal Alternative: In the absence of galangal, ginger can be used, though it lacks galangal's citrusy and piney notes. Use ginger in smaller quantities due to its stronger flavor and aroma. Dried galangal is a closer substitute to fresh galangal than ginger if available.