Tom Kha Gai is a creamy, aromatic, and zesty soup that is distinctly Thai. Made with coconut milk, chicken, lemongrass, galangal, and chili, its very easy to make but certainly delivers impressive flavors! I made this for my website: http://www.thaifood-recipes.com/tom_ka_gai/. Hope you like it! —thaifoodie
Test Kitchen Notes
This happens to be one of my favorite Thai soups, so I was so excited to try this recipe. It is savory in comparison to other Tom Kha Gai I have tried, but I really enjoyed the final dish. The soup offers a lot of layers of flavor, and I think it could even simmer a bit longer to really enhance those nuances. I recommend pulling out the lemongrass, galangal, and kaffir lime leaves before serving (maybe before adding the chicken and the mushrooms?). I think this is a great base for a variety of different proteins (would be lovely with white fish), and I will add it to my repertoire when I want a more savory soup. —figgypudding
mushrooms (preferably straw mushrooms), chopped in half
small red chili (add another if you'd like more spice)
galangal, 1 inch long
lemongrass, white part only, chopped in half
shallot, chopped in thirds
kaffir lime leaf, stem removed
In a medium saucepan or wok bring the coconut milk to a boil over medium-high heat.
Reduce heat and add the galangal, chilli, lime leaf, and lemongrass. Simmer the coconut milk for 5 to 10 minutes to allow the flavours of the herbs and spices to infuse into the coconut milk.
Add the sliced chicken and cook until the chicken turns white. Next add fish sauce, sugar, and lime juice. If you wish to increase the volume of liquid, you can add some liquid chicken stock at this point. Cook for approximately 5 minutes.
Add the onion, tomato, and mushrooms to the soup and cook for another 5 to 10 minutes.
Remove from heat and stir through the shallot and coriander. Serve with a side of steamed rice.