Description
Tom Kha Gai is a classic Thai coconut chicken soup known for its rich, creamy texture and harmonious blend of fragrant lemongrass, kaffir lime leaves, and spicy bird’s eye chilies. This comforting soup combines tender chicken, mushrooms, and a zesty lime finish, perfect for a flavorful and aromatic meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 1 medium onion, sliced
- 3-4 stalks lemongrass, cut into 4-inch pieces and smashed
- 3-4 kaffir lime leaves, torn (or zest of 2 limes)
- 3-4 Thai bird’s eye chilies, smashed
- 1 can (14 oz) coconut milk
- 4 cups chicken broth (or water)
- 1 tablespoon fish sauce
- 1 tablespoon sugar (palm sugar preferred)
- 1/2 cup mushrooms, sliced (shiitake or oyster)
- 1 medium tomato, quartered (optional)
- 1 tablespoon fresh lime juice
- Fresh cilantro leaves, chopped (for garnish)
- Thai basil leaves (optional, for garnish)
- Optional: Chili oil or red chili flakes (for extra heat)
Instructions
- Prepare the Aromatics: In a large pot, heat vegetable oil over medium heat. Add onion, lemongrass, kaffir lime leaves, and smashed bird’s eye chilies. Sauté for 3-4 minutes until fragrant, releasing their aromatic flavors.
- Add the Chicken: Add thinly sliced chicken pieces to the pot. Cook for about 5 minutes until the chicken is no longer pink, stirring occasionally to ensure even cooking.
- Simmer the Broth: Pour in coconut milk and chicken broth (or water). Stir in fish sauce and sugar to balance salty and sweet flavors. Bring the soup to a simmer over medium heat, and allow it to cook for 10-15 minutes to meld the flavors.
- Add the Vegetables: Add sliced mushrooms and quartered tomato if using. Continue simmering for 5-7 minutes until mushrooms are tender and tomatoes soften.
- Adjust the Seasoning: Remove the soup from heat. Stir in fresh lime juice. Taste and adjust seasoning with more fish sauce, sugar, or lime juice based on preferred saltiness, sweetness, or acidity.
- Serve: Ladle soup into bowls, discard the lemongrass stalks and kaffir lime leaves. Garnish with fresh cilantro, Thai basil leaves if desired, and optional chili oil or red chili flakes for added heat.
Notes
- Use palm sugar for authentic sweetness, but white sugar can substitute if unavailable.
- Adjust the number of bird’s eye chilies to control spiciness according to your preference.
- Kaffir lime leaves can be substituted with lime zest if fresh leaves are not accessible.
- Chicken thighs provide more flavor and tenderness compared to breasts.
- Discard aromatics (lemongrass and kaffir lime leaves) before serving to avoid tough bites.
- For a vegetarian version, omit chicken and use vegetable broth and soy sauce instead of fish sauce.
