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Introduction
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Tom Kha Gai, a fragrant and creamy soup, is a hallmark of Thai cuisine. It combines rich coconut milk, tender chicken, and fresh aromatics like galangal, lemongrass, and kaffir lime leaves, delivering a harmonious balance of sweet, tangy, and savory flavors. Perfect for a quick weeknight dinner, this soup is both comforting and elegant.
Ingredients
Essential:
- 1 tbsp coconut oil
- 1-2 tbsp red curry paste (optional for heat)
- 2 cups chicken broth or stock
- 1 can (13.66 oz) full-fat coconut milk
- 1 stalk lemongrass, pounded and cut into chunks
- 1-2 inches galangal, sliced (or ginger as a substitute)
- 2-3 Thai chilies, halved (adjust to taste)
- 1 lb chicken breast or thighs, thinly sliced
- 1/2 cup mushrooms, sliced
- 1 red bell pepper, julienned
- 2 tbsp fish sauce
- 1-2 tbsp lime juice (to taste)
- Optional: 12 shrimp (peeled and deveined)
Garnish:
- Cilantro, chopped
- Green onions, sliced
- Lime wedges
Instructions
- Sauté Aromatics: In a medium pot, heat coconut oil over medium heat. Sauté lemongrass, galangal, Thai chilies, and red curry paste (if using) for 2-3 minutes until fragrant.
- Simmer Base: Add chicken broth and bring to a gentle boil. Simmer for 5-7 minutes to infuse the flavors.
- Add Protein and Vegetables: Stir in coconut milk, chicken slices, mushrooms, and bell pepper. Simmer for 5-10 minutes, or until the chicken is cooked through. Add shrimp during the last 3 minutes if using.
- Season: Stir in fish sauce and lime juice, adjusting to taste for a balance of saltiness and tanginess.
- Serve: Remove lemongrass chunks before serving. Garnish with cilantro, green onions, and lime wedges. Serve hot, optionally with jasmine rice
Conclusion
Tom Kha Gai is a delightful combination of bold flavors and creamy texture, offering a unique and versatile dish that suits various dietary preferences. It’s an easy recipe to customize with tofu or additional seafood for variety. Perfectly balancing richness with tangy citrus notes, it’s a dish sure to impress.
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