Best Ever Tom Kha Gai Soup

Best Ever Tom Kha Gai Soup is a rich, creamy, and aromatic Thai coconut chicken soup bursting with tangy lime, salty fish sauce, tender chicken breast, mushrooms, and fresh herbs. This medium-difficulty recipe serves 4 and is both gluten-free and dairy-free, offering a perfect balance of traditional flavors in just 40 minutes.

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The secret to an authentic Tom Kha Gai lies in the infusion process. By simmering the aromatics like lemongrass and kaffir lime leaves first, you create a deeply flavorful broth that complements the creamy coconut milk and tender chicken slices perfectly.

Ingredients

• 400 g (14 oz) boneless, skinless chicken breast, thinly sliced
• 800 ml (3 1/3 cups) chicken stock
• 400 ml (1 can) coconut milk, full-fat
• 2 stalks lemongrass, trimmed and smashed
• 4 kaffir lime leaves, torn
• 3 slices galangal (or substitute with ginger)
• 3 Thai birds eye chilies, crushed
• 4 cloves garlic, smashed
• 4 small shallots, sliced
• 200 g (7 oz) oyster or white mushrooms, sliced
• 100 g (3.5 oz) cherry tomatoes, halved
• 2 ½ tbsp fish sauce
• 1 ½ tbsp fresh lime juice
• 1 tsp palm sugar (or light brown sugar)
• ½ tsp salt
• Fresh cilantro leaves
• Sliced green onions
• Extra lime wedges
• Thinly sliced red chili (optional)

Instructions

Step 1: Infuse the Aromatics

In a large saucepan, bring the chicken stock to a gentle boil. Add the lemongrass, kaffir lime leaves, galangal, chilies, garlic, and shallots. Simmer for 5 minutes to allow the flavors to infuse into the stock.

Step 2: Poach the Chicken

Add the thinly sliced chicken breast to the broth. Reduce the heat to a gentle simmer and cook for 5–7 minutes until the chicken is just cooked through.

Step 3: Add Coconut and Vegetables

Pour in the coconut milk, stirring gently to combine. Add the sliced mushrooms and halved cherry tomatoes. Simmer for another 5 minutes, ensuring the soup does not reach a rolling boil.

Step 4: Season the Soup

Season with the fish sauce, fresh lime juice, palm sugar, and salt. Taste the broth and adjust the seasoning to reach your preferred balance of salty, sour, and sweet.

Step 5: Prep for Serving

If desired, use a slotted spoon to remove the lemongrass, kaffir lime leaves, galangal, and garlic before serving.

Step 6: Garnish and Plate

Ladle the soup into bowls. Garnish with fresh cilantro, green onions, lime wedges, and extra chili if desired. Serve immediately.

Zusatztipps für die Zubereitung

To prevent the coconut milk from curdling or separating, keep the heat low and avoid letting the soup boil once the milk has been added. For those with allergies, please note this recipe contains fish sauce and coconut; always verify your fish sauce is gluten-free if necessary.

Varianten und Anpassungen

For a vegetarian version, substitute the chicken with firm tofu and use vegetable broth, replacing the fish sauce with soy sauce or tamari. While galangal and kaffir lime leaves are traditional, you can use fresh ginger and lime zest if they are unavailable.

Serviervorschläge

This soup is most satisfying when served with a side of steamed jasmine rice, which helps soak up the aromatic coconut broth. For an extra punch of flavor, provide extra lime wedges and sliced red chilies on the side for individual customization.

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Per serving, this soup provides approximately 320 calories, 27g of protein, 18g of fat, and 11g of carbohydrates. Enjoy this comforting Thai classic for a lunch or dinner that is as nutritious as it is flavorful.

Recipe Questions

→ Can I substitute galangal with regular ginger?

Yes, fresh ginger works well as a substitute for galangal, though galangal has a more citrusy and pine-like flavor. Use the same amount of ginger as called for in the ingredients.

→ How can I make this soup vegetarian?

Replace chicken with firm tofu, use vegetable broth instead of chicken stock, and substitute fish sauce with soy sauce or tamari for a completely plant-based version.

→ Where can I find kaffir lime leaves?

Kaffir lime leaves are available at Asian grocery stores, often in the fresh or frozen section. If unavailable, substitute with lime zest, though the flavor will be slightly different.

→ Can I make Tom Kha Gai ahead of time?

Yes, you can prepare the soup up to 2 days in advance. Store in an airtight container in the refrigerator and reheat gently without boiling to prevent the coconut milk from separating.

→ What type of coconut milk should I use?

Use full-fat canned coconut milk for the best creamy texture and authentic flavor. Light coconut milk will result in a thinner, less rich soup.

→ How spicy is this soup?

The spice level depends on the number of Thai bird's eye chilies used. Start with 1-2 chilies for mild heat, or use 3-4 for more intense spiciness. You can always adjust to your preference.