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–+ servings
Tom Kha Gai

Delicious Tom Kha Gai: Your Cozy Thai Comfort Soup

Experience the warmth of Tom Kha Gai, a deliciously creamy coconut chicken soup that's a comforting Thai classic.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup Coconut Milk use lite for lower-fat
  • 1 cup Unsalted Chicken Stock low-sodium option available
  • 1 pound Boneless Skinless Chicken Thighs chicken breasts can be substituted
  • 2 slices Ginger or Galangal galangal is traditional; ginger works well
  • 1 stalk Lemongrass smash the stalk to release oils
  • 1 tablespoon Coconut Sugar brown sugar can be used as an alternative
  • 1 teaspoon Salt adjust according to taste
  • 3 leaves Makrut (Kaffir) Lime Leaves fresh preferred over dried
  • 1/2 cup Fresh Cilantro (stems and leaves) save leaves for garnish
  • 2 pieces Dried Thai Chiles adjust quantity for desired heat
  • 1 medium Onion shallots can be a milder substitute
  • 1 cup Sweet Red and Orange Peppers any sweet bell peppers can be used
  • 1 cup Cherry Tomatoes regular diced tomatoes can also work
  • 1 cup Fresh Enoki or Oyster Mushrooms any fresh mushroom can be substituted
  • 2 tablespoons Lime Juice use fresh for best taste
  • 1 tablespoon Fish Sauce soy sauce can be used for vegetarian version
  • 2 cups Jasmine Rice serves as a base for the soup
For Garnishing
  • 2 wedges Lime Wedges crucial for flavor
  • Hot Chili Oil optional for guests

Equipment

  • large stock pot

Method
 

Step-by-Step Instructions
  1. In a large stock pot, warm 1 cup of coconut milk over low heat until it begins to shimmer, about 2-3 minutes. Carefully add 1 cup of unsalted chicken stock, the boneless skinless chicken thighs, sliced ginger or galangal, and smashed lemongrass stalks. Simmer gently for 5-6 minutes.
  2. Stir in another cup of coconut milk, followed by the coconut sugar, salt, makrut lime leaves, cilantro stems, and dried Thai chiles. Increase the heat slightly and bring the mixture back to a gentle simmer for 3-4 minutes.
  3. Introduce the sliced onion and sweet peppers to the simmering soup. Cook for an additional 5-6 minutes until the vegetables are crisp-tender but still vibrant. Discard the ginger, lemongrass, and cilantro stems.
  4. Add the final cup of coconut milk and chicken stock back into the pot along with cherry tomatoes, mushrooms, cilantro leaves, lime juice, and fish sauce. Stir well and let the soup simmer gently for 5-6 minutes.
  5. Ladle the fragrant Tom Kha Gai into bowls over a serving of fluffy jasmine rice. Garnish each bowl with fresh lime wedges and a drizzle of hot chili oil.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Keep the coconut milk at a low simmer to prevent curdling. Fresh ingredients like lime juice and cilantro elevate the dish.

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