Tom Kha Gai Soup

Why You’ll Love This Recipe

Tom Kha Gai Soup is a comforting and fragrant dish that combines the smooth richness of coconut milk with the zesty kick of lime and the umami of chicken and mushrooms. It’s incredibly flavorful without being overly spicy, making it perfect for those who enjoy the depth of Thai flavors but prefer a milder heat level. Plus, it’s a one-pot dish that’s easy to prepare and customize to your liking, whether you want it spicier, milder, or packed with extra herbs and vegetables.

Ingredients

• 1 lb chicken breast or thighs, thinly sliced

• 4 cups coconut milk (full-fat or light)

• 2 cups chicken broth (or water)

• 2 stalks lemongrass, smashed and cut into 4-inch pieces

• 4-5 kaffir lime leaves, torn

• 3-4 slices galangal (or fresh ginger if you can’t find galangal)

• 1-2 Thai bird’s eye chilies (optional, adjust to your heat preference)

• 1 cup mushrooms (shiitake, oyster, or button), sliced

• 1 medium onion, sliced

• 1/2 cup fresh lime juice

• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)

• 1 tablespoon sugar (or palm sugar if available)

• Fresh cilantro, chopped (for garnish)

• 1-2 Thai chili peppers, sliced (for garnish, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the broth:

• In a large pot, combine the coconut milk and chicken broth (or water). Bring the mixture to a simmer over medium heat.

• Add the lemongrass, kaffir lime leaves, galangal (or ginger), and Thai bird’s eye chilies (if using). Let the broth simmer gently for about 10-15 minutes to allow the herbs to infuse their flavors into the liquid. You can remove the galangal slices, lemongrass, and lime leaves before serving, as they are aromatic but not meant to be eaten.

2. Add the chicken and vegetables:

• Once the broth is fragrant, add the sliced chicken and mushrooms to the pot. Continue to simmer for an additional 5-7 minutes, or until the chicken is cooked through and the mushrooms are tender.

3. Season the soup:

• Stir in the lime juice, fish sauce, and sugar. Taste the soup and adjust the seasonings as needed. You can add more lime juice for extra tang, more fish sauce for saltiness, or more sugar if you’d like a sweeter balance.

4. Serve the soup:

• Remove the soup from heat and discard the lemongrass, galangal, and lime leaves. Ladle the soup into bowls.

• Garnish with fresh cilantro and Thai chili slices for added flavor and color.

5. Enjoy:

• Serve the Tom Kha Gai Soup hot, with a side of steamed rice or on its own as a comforting, flavorful soup.

Servings and Timing

• Servings: 4-6 people

• Prep Time: 10-15 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Vegetarian/vegan version: Use tofu or tempeh in place of chicken and substitute vegetable broth for the chicken broth. Add extra vegetables like carrots or baby corn for more texture.

• Spicy version: Add more bird’s eye chilies or a dash of chili paste (such as sambal oelek) to increase the heat level of the soup.

• Add more vegetables: You can add other vegetables like bell peppers, carrots, or baby corn for added flavor and texture.

• Noodle version: For a heartier meal, add cooked rice noodles or egg noodles to the soup to make it a noodle soup.

Storage/Reheating

Leftover Tom Kha Gai Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the soup gently on the stovetop over medium heat, adding a little more coconut milk or broth if it has thickened too much. The soup can also be frozen for up to 1-2 months, though the texture of the coconut milk may change slightly after freezing.

FAQs

Can I make this soup spicier?

Yes! To increase the heat, add more Thai bird’s eye chilies or a teaspoon of chili paste (such as sambal oelek) when you add the other seasonings. You can also serve extra sliced chilies on the side for those who prefer a spicier soup.

Can I use a different protein in place of chicken?

Yes! You can use shrimp,  or even tofu if you’re looking for a different protein. For shrimp, add them toward the end of cooking so they don’t overcook.

What is galangal, and can I substitute it?

Galangal is a root similar to ginger but with a more citrusy, peppery flavor. If you can’t find galangal, fresh ginger can be used as a substitute, though the flavor will be slightly different.

Can I make this soup ahead of time?

Yes, you can prepare this soup ahead of time. However, the flavor will improve as it sits, so it’s perfect for making a day in advance. Just store it in an airtight container in the refrigerator and reheat when you’re ready to serve.

Can I use regular lime instead of kaffir lime leaves?

While kaffir lime leaves add a unique flavor, you can use regular lime zest and juice as a substitute in a pinch. The flavor won’t be identical, but it will still be delicious!

Conclusion

Tom Kha Gai Soup is a fragrant and comforting Thai dish that’s perfect for any time of year. With its creamy coconut milk base, tender chicken, and aromatic herbs, it’s a flavorful and satisfying meal that will warm you up from the inside out. Whether you’re a fan of Thai cuisine or new to the flavors, this soup is sure to become a favorite. Serve it with rice, add extra vegetables, or enjoy it as-is for a delicious, exotic treat!

---

Print