Description
A comforting and aromatic Thai soup, Tom Kha Gai, is a creamy coconut milk-based soup flavored with lemongrass, galangal, and lime. This recipe features tender chicken, mushrooms, and a medley of Thai herbs and spices.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1-inch piece of galangal or ginger, sliced
- 2 stalks lemongrass, smashed and cut into 2-inch pieces
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1-2 Thai bird’s eye chilies, sliced (optional)
- 1/2 pound boneless skinless chicken thighs or breast, thinly sliced
- 1 cup mushrooms, sliced
- 3 kaffir lime leaves (optional)
- fresh cilantro, for garnish
- lime wedges, for serving
Instructions
- Prepare Aromatic Base: Heat coconut oil in a pot, sauté onion, garlic, galangal/ginger, and lemongrass.
- Simmer Broth: Pour in chicken broth, bring to a boil, then simmer to infuse flavors.
- Add Coconut Milk and Seasoning: Stir in coconut milk, fish sauce, lime juice, brown sugar, and chilies.
- Cook Chicken and Mushrooms: Add chicken, cook until done, then add mushrooms and kaffir lime leaves.
- Adjust Seasoning: Taste and adjust with more lime juice or fish sauce. Remove lemongrass and galangal before serving.
- Serve: Ladle into bowls, garnish with cilantro, and serve with lime wedges.
Notes
- If galangal or kaffir lime leaves are unavailable, substitute with ginger and extra lime juice.
- For a vegetarian version, use tofu and vegetable broth, and swap fish sauce with soy sauce or a vegan alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 55mg
