Tom Kha Gai is a classic Thai coconut chicken soup that combines the rich creaminess of coconut milk with the bold flavors of lemongrass, galangal (or ginger), and Thai chilies. Lightly spiced and aromatic, this comforting dish is perfect for any season.

Why You’ll Love This Recipe

• Aromatic and Flavorful: A perfect balance of tangy, creamy, and spicy flavors.
• Quick to Make: Ready in just 30 minutes for a hearty and satisfying meal.
• Customizable: Adjust the spice level and add your favorite veggies or proteins.
• Nutrient-Rich: Packed with lean chicken, healthy fats, and aromatic herbs.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• coconut oil
• chicken broth
• garlic, minced
• ginger or galangal, sliced
• lemongrass, smashed
• coconut milk
• chicken breasts, sliced
• mushrooms, sliced
• fish sauce
• lime juice
• sugar
• Thai chilies, sliced
• fresh cilantro, for garnish

Directions

Step 1: Sauté the Aromatics

1. Heat coconut oil in a large pot over medium heat.
2. Add garlic, ginger (or galangal), and lemongrass. Sauté for 2–3 minutes until fragrant.

Step 2: Simmer the Broth

1. Pour in the chicken broth and coconut milk. Stir to combine.
2. Bring to a gentle simmer, ensuring not to boil to preserve the creamy texture.

Step 3: Cook the Chicken

1. Add sliced chicken breasts to the pot. Cook for 5–7 minutes until the chicken is fully cooked.

Step 4: Add the Vegetables

1. Stir in the mushrooms and cook for an additional 5 minutes.

Step 5: Season the Soup

1. Add fish sauce, lime juice, sugar, and Thai chilies. Taste and adjust the seasoning as needed.

Step 6: Garnish and Serve

1. Ladle the soup into bowls and garnish with fresh cilantro.
2. Serve hot with lime wedges for extra tanginess.

Servings and Timing

• Servings: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Vegetarian Version: Replace chicken with tofu and use vegetable broth.
• Seafood Twist: Add shrimp, scallops, or fish for a seafood version.
• Extra Veggies: Include bell peppers, baby corn, or spinach for added nutrition.
• Mild Version: Reduce the number of chilies or omit them for a less spicy soup.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently warm the soup on the stovetop over low heat. Avoid boiling to maintain the creamy texture.
• Freezing: Freeze in individual portions for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

1. Can I use light coconut milk?

Yes, but the soup will be less creamy and rich.

2. What can I substitute for galangal?

Ginger is an excellent substitute for galangal if it’s not available.

3. Is there a vegetarian alternative to fish sauce?

Use soy sauce or tamari for a vegetarian-friendly option.

4. Can I use canned mushrooms?

Fresh mushrooms are preferred for the best texture, but canned mushrooms can be used in a pinch.

5. How can I adjust the spice level?

Add more chilies for extra heat or reduce the amount to keep it mild.

6. What type of chicken works best?

Boneless, skinless chicken breasts or thighs are ideal for this recipe.

7. Can I make this soup in advance?

Yes, the flavors deepen over time. Reheat gently to avoid curdling.

8. What other herbs can I add?

Thai basil or kaffir lime leaves can enhance the aroma and flavor.

9. What’s the best way to smash lemongrass?

Use the back of a knife or a rolling pin to lightly crush the stalks, releasing their flavor.

10. Can I serve this soup with rice?

Yes, steamed jasmine rice or sticky rice pairs wonderfully with Tom Kha Gai.

Conclusion

Tom Kha Gai is a warm, comforting, and aromatic soup that’s bursting with classic Thai flavors. Whether you’re looking for a quick dinner or an appetizer to impress your guests, this soup delivers every time. Enjoy its creamy, tangy, and slightly spicy goodness with a side of rice or on its own for a hearty, satisfying meal.

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