Tom Kha Gai is a warm and tasty Thai soup made with chicken, coconut milk, and fresh herbs. It brings a wonderful mix of flavors, with a bit of spice and a hint of sweetness!
This soup is a favorite in my house! I love how it warms you up and the smell of lemongrass makes everything feel cozy. Perfect for a chilly evening or any day you need some comfort food!
Key Ingredients & Substitutions
Coconut Milk: This ingredient gives Tom Kha Gai its rich, creamy base. If you want a lighter soup, mix coconut milk with chicken broth. Sometimes, I use light coconut milk for a healthier twist!
Chicken: Chicken breast or thighs work well, but you can use tofu for a vegetarian version. Just be sure to add it towards the end to avoid overcooking!
Lemongrass: It’s key for that fresh, citrusy aroma! If you can’t find it, a bit of lemon zest and lemon juice can work too. Not the same, but it helps!
Galangal: Fresh galangal adds a distinct flavor. If you can’t find it, fresh ginger is a suitable alternative, though it’s milder in taste. I often go for ginger, and it’s still delightful!
Kaffir Lime Leaves: These leaves bring a unique flavor. If they’re unavailable, try using lime zest as a substitute. Just don’t cook it too long—it’s potent stuff!
How Do I Prevent Coconut Milk from Splitting?
A common concern with Tom Kha Gai is keeping the coconut milk smooth and creamy. To avoid splitting, keep the heat gentle throughout cooking. Here’s how:
- Use medium heat when bringing coconut milk to a simmer.
- Stir it occasionally to keep it from sticking to the bottom, and never let it boil vigorously.
- Add ingredients gradually, starting with the aromatic items (lemongrass, galangal, and chilies) before the chicken and mushrooms.
This approach helps preserve the beautiful texture of your soup! Enjoy making this comforting dish!
How to Make Tom Kha Gai (Thai Coconut Chicken Soup)
Ingredients You’ll Need:
Base Ingredients:
- 4 cups coconut milk (you can mix with chicken broth for a lighter version)
- 1 lb (450g) chicken breast or thigh, thinly sliced
- 3-4 stalks lemongrass, cut into 2-inch pieces and smashed
- 4-5 slices galangal (or use fresh ginger if you can’t find galangal)
- 4-5 kaffir lime leaves, torn into pieces
- 5-6 fresh Thai bird’s eye chilies, smashed (adjust depending on heat preference)
For Flavor and Garnish:
- 200g (7 oz) mushrooms, sliced (straw mushrooms or button mushrooms)
- 3-4 cloves garlic, smashed
- 1 medium onion, sliced (optional)
- 2-3 tbsp fish sauce
- 1-2 tbsp lime juice (taste and adjust as needed)
- 1 tsp sugar
- Fresh cilantro leaves, for garnish
- Fresh Thai basil leaves (optional)
- 2-3 small red chilies, sliced for garnish (optional)
How Much Time Will You Need?
This delightful soup takes about 15 minutes of prep time and roughly 20 minutes of cooking. In total, you’ll spend about 35 minutes to have a warm bowl of Tom Kha Gai ready to enjoy! Quick and satisfying!
Step-by-Step Instructions:
1. Prepare the Creamy Base:
Start by pouring the coconut milk into a large pot and bring it to a gentle simmer over medium heat. It’s essential to stir occasionally to keep the milk from burning on the bottom of the pot.
2. Infuse the Aromatics:
Now, add the smashed lemongrass, galangal slices, torn kaffir lime leaves, garlic, and smashed bird’s eye chilies to the simmering coconut milk. Let this mixture simmer gently for about 10 minutes. This will allow all those wonderful flavors to blend beautifully!
3. Cook the Chicken and Mushrooms:
Next, introduce the sliced chicken and mushrooms into the pot. Cook everything on medium heat until the chicken is fully cooked, which should take about 5-7 minutes. Make sure to keep an eye on the pot and avoid boiling too fiercely; a gentle simmer is best!
4. Seasoning Time:
It’s time to add flavor! Season your soup with fish sauce and sugar, and then stir in fresh lime juice according to your taste preferences. Feel free to adjust the balance of salty, sour, sweet, and spicy until it’s just right for you!
5. Final Touches:
Before you serve, remove the lemongrass, galangal slices, and kaffir lime leaves. They have done their job infusing the soup, but they aren’t very pleasant to eat!
6. Serve and Garnish:
Now, ladle the hot soup into bowls and garnish with fresh cilantro leaves and sliced red chilies or Thai basil, if you like. Enjoy this warming, fragrant soup!
Enjoy a bowl of authentic Tom Kha Gai—each spoonful is a creamy, aromatic, and slightly spicy journey into Thai cuisine! Your taste buds will thank you!
Can I Use Different Proteins in This Recipe?
Absolutely! While chicken is traditional, you can substitute it with shrimp, tofu, or even fish. Just make sure to adjust cooking times—shrimp cooks quickly, taking only about 3-4 minutes, while tofu should be added closer to the end, so it warms through without breaking apart.
What If I Can’t Find Kaffir Lime Leaves?
If you can’t find kaffir lime leaves, using lime zest is a great alternative for adding citrusy flavor. Just add a teaspoon or two, but be careful not to cook it too long as it can become intense!
How Can I Adjust the Spice Level?
To control spiciness, use fewer bird’s eye chilies or remove the seeds before adding them to the pot. If your soup gets too spicy, try adding a little more coconut milk or a dash of sugar to balance it out.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk to restore creaminess if needed.