Tom Kha Gai is a delicious Thai coconut chicken soup which is emblematic of the harmonious balance of Thai cuisine of savory flavors, sweet, acids, spiced and bitter.
This Tom Kha Gai recipe tastes like what you could find in a particularly good Thai restaurant and, despite its complex taste, you can do it in about 30 minutes. It is a pot meal that will take you out of that carriageway of rotation of the dinner in which you have been. (I know it’s not just me!)
What is Tom Kha Gai?
If you are not familiar with Tom Kha Gai, prepare to drop the socks! This iconic Thai soup features an infused coconut milk with aromatic aromatics such as lemongrass, peppers, galangals and lime leaves (or lime zest), together with sliced chicken, mushrooms and fresh herbs.
Coconut milk gives the dish a rich and creamy sweetness.
It has long been a must when we go out in a Thai restaurant! I’m not sure of the reason why it took me so much time to publish a recipe for this, but today is the day!
Because you will love it
- Quick comfort food: Unlike the soups that will subscribe for hours, this bowl rich in flavor meets in about 30 minutes
- Versatile: Easy to customize with your favorite protein, the level of spices and additional components
- Wonder One-Pot: Minimum cleaning!
Tom Kha Gai bricks
Let’s examine the ingredients (and possible replacements if you are in a pinch):
The aromatic:
- Citronella: Citronella is a bit non -negotiable. More and more it becomes available in normal supermarkets in more populated areas and you can find it in the Asian markets. Otherwise, see if an online Asian grocer I like Sayweee can deliver it to your door!
- Galalangal: This is another non -negotiable, since Galangal (a ginger relative with a spicy, citrus, pine forest and slightly bitter flavor) is in the name of the soup! I can’t find Fresh Galangal in our local Asian market, but I can become a frozen Galangal, which works perfectly. Having said that, if you absolutely can’t find Galangal and you are staring at a no Galangal, “No soup for you!” Situation, so I won’t criticize you for replacing normal ginger.
- Makrut (kaffir) lime leaves: You can find them fresh from some well-stocked Asian markets (in particular those specialized in the ingredients of Southeast Asia), but you can do it more easily in dried online form. Having said that, a large substitute is the lime zest!
- Thai Chillies: These little chillies can really do a punch. I omitted if you don’t like spicy food or you are cooking for children and family members sensitive to spices.
The base of soup:
- Chicken broth: Use any box/canned canned chicken broth or homemade broth, preferably one with a clean flavor (i.e. not too infused with western vegetables/herbs). I also used the water mixed with a chicken base better than Bouillon (3 cups of water + 1 tablespoon of chicken) and worked great.
- Thai red curry paste: This is not a traditional ingredient in Tom Kha Gai, which is why it is optional. But I find it adding an extra punch of flavor and color. I use Maesti Red Curry Paste, which contains chilli, garlic, shallot, lemongrass, sugar, lime makrut, galanga and other spices. In other words, the pasta contains all the main aromatics in this soup! If you are making replacements, a spoonful of Thai curry paste ensures you get all the right flavors in there!
- Coconut milk: I prefer full coconut milk. If you want your lighter soup, you can use light coconut milk (which is watering) or simply replace some coconut milk with multiple broth.
The main ingredients:
- Leather -free chicken thighs: I prefer to use chicken legs here, as they are tastier, but you can also use leather -free chicken breasts. Do you want to make this vegan recipe? Don’t worry, I have suggestions under the recipe!
- Mushrooms: I’m not pignolo when it comes to the type of mushrooms to be used here. Oyster mushrooms and shiitake mushrooms are robust, delicious and excellent choices. Having said that, I also made this recipe using Run-Of-The-Mill or Portabellas mushrooms, which is what you will find most often in the versions of the restaurant here in the United States, so obviously they work. Other options include straw mushrooms, fish mushrooms, huge mushrooms and beech mushrooms. Try a mix!
Flavor balancers:
- Fish sauce: Even if you are not a fan of the seafood, I wouldn’t jump it! Adds Umami, Salsetine and its distinctive flavor to this soup.
- Lime juice: For that light acidity and an acid punch! You can serve the soup with additional lime wedges for those who like even more acidity.
- Sugar: A little sweetness highlights all the other complex flavors in the soup. I used palm sugar, but any brown sugar or granulated sugar will work.
- Cilantro: Coriander adds freshness and aromatic flavor. If you are an adverse at Cilando, you can use the shallots!
Develop this recipe
My version is based on This fantastic recipe from Hot Thai Kitchen, But with some changes based on our tastes and a little inspiration from Chinese cooking techniques.
I incorporated a simple Velvet method For the chicken that gives him a tender and succulent consistency in the soup, and I frido the mushrooms before adding the other ingredients of the soup, which I also think improves their consistency.
I regulated broth and coconut milk relationships and used a little more mushrooms by reducing the amount of chicken. (Although there is still a lot!) I also include optional Thai curry curry paste.
On the recipe! Look how simple you make this quality quality soup yourself. Once tried, Tom Kha Gai could become your new favorite comfort food.
Instructions for the Gai di Tom Kha recipe:
Add the sliced chicken with corn starch and 2 teaspoons each of neutral oil and fish sauce. Set aside.
In a medium-high heat pot, add the remaining 1 tablespoon of oil and mushrooms. Fry the mushrooms (I used a mix of oysters and buttons mushrooms) for about 5 minutes or until they are tender.
Add the chicken broth, the citronella, the lime leaves or the lime zest, the chillies and the red curry paste (if you use) and the sugar. Bring to a boil over medium-high heat. Cover, lower the heat and cook over low heat for 6 minutes.
Mix the coconut milk and bring on high heat over medium-high heat. Look at the pot and not let it get to the boil, or the coconut milk could divide.
Add the chicken. It brings out to slowly heat, lowers the medium-low heat, cover and cook for 8 minutes, until the chicken is cooked.
Turn off the heat and mix the remaining fish sauce, the lime juice and the fresh coriander (or shallot/green onions, if you are not a coriander fan).
Season with salt to taste if necessary. Put in bowls and serve alone or with a steam jasmine rice!
Tom Kha Gai (in 30 minutes!)
This tasty Tom Kha Gai (Thai coconut chicken soup) offers the perfect balance of acid, spicy, sweet, savory and savory flavors in just 30 minutes!
Serves: 4
Prep: 5 minutes
Cooked: 25 minutes
Total: 30 minutes
Instructions
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Add the sliced chicken with corn starch and 2 teaspoons each of neutral oil and fish sauce. Set aside.
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In a medium-high heat pot, add the remaining 1 tablespoon of oil and mushrooms. Fry the mushrooms for about 5 minutes or until tender. Add the chicken broth, the citronella, the lime leaves or the lime zest, the chillies and the red curry paste (if you use) and the sugar. Bring to a boil over medium-high heat. Cover, lower the heat and cook over low heat for 6 minutes.
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Mix the coconut milk and bring on high heat over medium-high heat: look at the pot and not let it get to the boil, or the coconut milk could divide. Add the chicken. It brings out to slowly heat, lowers the medium-low heat, cover and cook for 8 minutes, until the chicken is cooked.
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Turn off the heat and mix the remaining fish sauce, the lime juice and the fresh coriander (or shallot/green onions, if you are not a coriander fan). Season with salt to taste if necessary. Put in bowls and serve alone or with a steam jasmine rice!
Tips and notes:
Identify your diners to discard any lemongrass, lime leaves and galangal pieces – or choose them before serving – since these are only destined to instill the broth.
Nutritional facts
Calories: 387Kcal (19%) Carbohydrates: 14G (5%) Protein: 24G (48%) Fat: 28G (43%) Saturated fat: 20G (100%) Polynsaturo fat: 2G Monolysatuine fat: 4G Trans fat: 0.02G Cholesterol: 81mg (27%) Sodium: 388mg (16%) Potassium: 850mg (24%) Fiber: 1G (4%) Sugar: 5G (6%) Vitamin A: 792Iu (16%) Vitamin C: 22mg (27%) Soccer: 47mg (5%) Iron: 5mg (28%)
Variations of vegan/vegetarian recipes and adaptations
- Add some cooked rice noodles to make it a noodle soup. (Any thickness, but I like rice vermicelli: launch in this recipe!)
- Add vegetables. Are you trying to put more vegetables in your diet? Add a handful of leaves such as the sum of Choy or the spinach for children.
- Replace a little chicken with the tofu to make the plate a little lighter and become easier on meat.
- Change proteins. Instead of chicken, try shrimp or pieces of velvet fish fillet (see this fried fish recipe for fish velvet instructions).
- Make it vegan by using the Asian vegetable broth instead of chicken broth, replacing the fish sauce with light soy sauce or vegan fish sauce and replacing tofu and other chicken vegetables. Together with the curry paste, add a spoonful of tomato dough or a little chopped fresh tomato. This will add an extra umami to the dish (tomatoes are a natural source of glutamate).
