Tom Kha Gai
Introducing Tom Kha Gai, a tantalizing Thai coconut soup that tantalizes the taste buds with its rich, aromatic flavors. This traditional dish combines tender chicken, earthy mushrooms, and vibrant herbs and spices in a creamy coconut broth. Infused with lemongrass, galangal, and kaffir lime leaves, every spoonful offers a burst of exotic Thai flavors.
Whether you’re craving a comforting bowl of soup on a chilly evening or seeking to explore the vibrant tastes of Thai cuisine, this recipe promises to delight with its balance of sweet, spicy, and tangy notes. So, prepare your taste buds for a culinary adventure and savor the warmth and complexity of Tom Kha Gai with every savory sip.
Tom Kha Gai
Ingredients:
1/2 tablespoon coconut oil
Half of an onion, thinly sliced
1 clove garlic, chopped
1 green jalapeno pepper, sliced; or 1-3 Thai chiles, halved
2-inch galangal or ginger, cut in half and pound with the side of a knife
2 lemongrass stalks, take off the first layer of the stalk and cut the end parts; cut into 2-inch long pieces, then pound with the side of a knife
2 teaspoons red Thai curry paste
2 cups chicken broth
2 cups canned unsweetened coconut milk
2 medium chicken breasts, cut into bite-sized pieces
3 shiitake mushrooms, thinly sliced
4 kaffir lime leaves
1 1/2 tablespoons coconut sugar or granulated sugar
2 tablespoons fish sauce and more to taste
2 tablespoons fresh lime juice
2 green onions, thinly sliced
Fresh cilantro for garnish
Instructions:
Step 1:
In a medium pot, heat the coconut oil over medium heat.
Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste.
Cook, stirring frequently, for 5 minutes or until the onions are softened.
Pour in the chicken broth and bring the mixture to a boil.
Lower the heat and let it simmer uncovered for 30 minutes.
Step 2:
Strain out the aromatics (the garlic, onions, lemongrass, and ginger), discard, and return the mixture to the pot.
Add in coconut milk, chicken breast, mushrooms, and lime leaves.
Simmer until chicken breast pieces are just cooked through, for about 8 minutes.
Then add fish sauce, coconut sugar or granulated sugar, and lime juice.
Step 3:
Cook for 2 minutes, and discard the lime leaves.
Then ladle into serving bowls.
Garnish with sliced green onions and fresh cilantro.
Drizzle some chili oil, if desired and serve with jasmine rice.
Enjoy!
Notes:
Balance the Heat: Adjust the spiciness of the soup by varying the quantity of jalapeno or Thai chiles. Remove the seeds for a milder flavor or increase the amount for extra heat.
Enhance Aromatics: For a more intense flavor, lightly crush the galangal or ginger and lemongrass stalks before adding them to the soup. This releases their essential oils and boosts the aroma.
Customize Protein: Substitute chicken with tofu or shrimp for a vegetarian or seafood version of the soup. Adjust cooking times accordingly to ensure the protein is cooked through.
Infuse Flavor: Allow the soup to simmer uncovered for the full 30 minutes in step 1. This allows the flavors from the aromatics to fully infuse into the broth, resulting in a more flavorful soup.
Adjust Seasoning: Taste the soup before serving and adjust the seasoning as needed. You can add more fish sauce for saltiness, lime juice for acidity, or sugar for sweetness to achieve the perfect balance of flavors.
Serve Fresh: To preserve the freshness and vibrant colors of the garnishes, add them just before serving. This ensures they maintain their crispness and flavor.
Chili Oil Drizzle: Create a homemade chili oil by infusing oil with dried chili flakes for added depth of flavor and heat. Drizzle it over the soup just before serving for an extra kick.
Pair with Jasmine Rice: Serve the soup with jasmine rice on the side to soak up the delicious broth and complete the meal. Alternatively, serve with noodles for a heartier dish.
Nutrition Information:
Calories: 380 | Protein: 25 grams | Fat: 20 grams | Carbohydrates: 15grams | Fiber: 2 grams
Frequently Asked Questions:
Can I use ginger instead of galangal in Tom Kha Gai?
Yes, you can substitute ginger for galangal if you cannot find it.
While the flavor won’t be exactly the same, ginger offers a similar aromatic and slightly spicy profile.
Can I make Tom Kha Gai vegetarian?
Absolutely! You can substitute the chicken broth and chicken breasts with vegetable broth and tofu or mushrooms for a delicious vegetarian version of this soup.
What can I use instead of Thai chiles?
If you can’t find Thai chiles, you can use jalapeno peppers as a substitute.
Adjust the quantity based on your desired level of spiciness.
How do I store leftover Tom Kha Gai?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, stirring occasionally until heated through.
Can I freeze Tom Kha Gai?
Yes, you can freeze Tom Kha Gai, but keep in mind that the texture of the coconut milk may change slightly upon thawing.
Freeze the soup in an airtight container for up to 2 months.
What’s the difference between coconut sugar and granulated sugar in this recipe?
Coconut sugar adds a subtle caramel-like flavor, while granulated sugar provides sweetness without any additional flavor.
Feel free to use either based on your preference.
Can I omit the fish sauce?
Fish sauce adds a unique salty and savory flavor to Tom Kha Gai, but if you prefer to omit it, you can increase the amount of salt slightly and adjust the seasoning to taste.
What should I serve with Tom Kha Gai?
Tom Kha Gai is traditionally served with jasmine rice on the side, but you can also enjoy it on its own as a light meal or with noodles for a heartier dish.
How can I make Tom Kha Gai spicier?
To increase the spiciness of the soup, you can add more Thai chiles or jalapeno peppers, or leave the seeds in for extra heat.
You can also stir in some chili oil or chili flakes before serving.
Can I use different types of mushrooms in Tom Kha Gai?
Yes, you can use any variety of mushrooms you like or have on hand.
Besides shiitake mushrooms, common alternatives include button mushrooms, oyster mushrooms, or straw mushrooms.