Authentic Tom Kha Gai (Thai Coconut Chicken Soup)
ID: c23098c4...
An authentic Thai coconut chicken soup (Tom Kha Gai) that is rich, creamy, and mildly spicy. It features a fragrant coconut milk base infused with galangal, lemongrass, and kaffir lime leaves, balanced with a refreshing sour kick from fresh lime juice.
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🍳 Cooking Flow
Simmer galangal and lemongrass in half of the coconut milk over medium heat. → Add chicken chunks just before boiling, then stir in the rest of the coconut milk. → Add chilies, oyster mushrooms, onions, tomatoes, and hand-torn kaffir lime leaves to the simmer. → Season with salt and cook until chicken and mushrooms are done, then turn off the heat. → Finish by stirring in chopped cilantro and fresh lime juice off the heat before serving.
Cooking Steps
Brief Cooking Order
Simmer galangal and lemongrass in half of the coconut milk over medium heat. → Add chicken chunks just before boiling, then stir in the rest of the coconut milk. → Add chilies, oyster mushrooms, onions, tomatoes, and hand-torn kaffir lime leaves to the simmer. → Season with salt and cook until chicken and mushrooms are done, then turn off the heat. → Finish by stirring in chopped cilantro and fresh lime juice off the heat before serving.
Introduction
An authentic Thai coconut chicken soup (Tom Kha Gai) that is rich, creamy, and mildly spicy. It features a fragrant coconut milk base infused with galangal, lemongrass, and kaffir lime leaves, balanced with a refreshing sour kick from fresh lime juice.
Step 1
Slice a thumb-sized chunk of galangal root into strips to release its flavor during cooking.
Step 2
Prepare the lemongrass by cutting off the bottom, peeling away the tough outer leaf, and slicing it diagonally.
Step 3
Turn on the stove to medium heat and heat 3 cups (half) of the coconut milk in a pot. Immediately toss in the sliced lemongrass and galangal.
Step 4
Chop the chicken breasts into medium-sized, bite-sized chunks.
Step 5
Just before the coconut milk reaches a boil, add the chicken chunks. Stir quickly, then pour in the remaining 3 cups of coconut milk. Lower the heat to medium-low.
Ingredients List
Important Notes
If using canned coconut milk instead of fresh, dilute it with water (1:1 ratio) to prevent it from becoming too thick or heavy.
Always stir the coconut milk gently and in one direction only to prevent it from curdling.
Keep the heat low and do not let the soup reach a rolling boil to maintain a smooth, velvety texture.
Always add lime juice and cilantro at the very end after turning off the heat. Heating lime juice can make the soup taste bitter.
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