Tom Kha Gai
Transport your taste buds to the heart of Thailand with this authentic Tom Kha Gai recipe, a creamy and aromatic coconut milk soup that combines bold flavors with comforting simplicity. This dish highlights tender slices of chicken breast, earthy mushrooms, and fragrant herbs like galangal, lemongrass, and kaffir lime leaves, all simmered together to create a broth that’s perfectly balanced with bursts of chili heat, zesty lime juice, and savory fish sauce. Enhanced with a hint of coconut sugar for sweetness, this classic Thai soup is a soul-warming meal that comes together in just 40 minutes. Ideal for four servings, it’s perfect as a light appetizer or a satisfying main dish. For an extra pop of freshness, don’t forget to garnish with fresh cilantro before serving! Keywords: Tom Kha Gai, Thai coconut soup, authentic Thai recipe, chicken soup, Thai cuisine, easy Thai recipes.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 400 ml coconut milk
- 400 ml chicken stock
- 30 grams galangal root
- 2 lemongrass stalks
- 4 kafir lime leaves
- 3 Thai bird chilies
- 200 grams mushrooms
- 3 tablespoons fish sauce
- 4 tablespoons lime juice
- 1 tablespoon coconut sugar
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
Instructions
Begin by slicing the chicken breast into thin strips and setting them aside.
Slice the galangal root into thin coins and bruise the lemongrass stalks by using the back of a knife, then cut them into 2-inch pieces.
In a large pot, combine the coconut milk and chicken stock, and bring to a gentle boil over medium heat.
Add the sliced galangal, bruised lemongrass, and kaffir lime leaves to the pot. Let them simmer for 5 minutes to infuse the flavors into the broth.
Slice the Thai bird chilies lengthwise, and add them to the pot, adjusting the quantity based on your preferred spice level.
Add the chicken slices to the broth, cooking for about 7-8 minutes until the chicken is fully cooked.
Clean and slice the mushrooms, then add them to the soup. Allow them to cook for 3-4 minutes until they are tender.
Season the soup by adding fish sauce, lime juice, coconut sugar, and salt. Stir well and adjust the seasoning to taste.
Once the soup is well seasoned, remove from heat.
Serve hot, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 8292 mg | 361% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 50.1 g | ||
| Protein | 168.2 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4155 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
