Tom Kha Gai is a delicious and aromatic Thai soup known for its rich coconut milk base, balanced with the bright flavors of lemongrass, lime, and fish sauce. Traditionally made with chicken, this flavorful dish is comforting and perfect for any season. The soup is easy to make and can be tailored to your taste with just a few adjustments. The combination of creamy coconut milk, tender chicken, earthy mushrooms, and the zing of fresh herbs makes it a hearty and satisfying meal. Whether you’re craving something warm for a cozy evening or looking to impress guests with an exotic dish, Tom Kha Gai will surely hit the spot.
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 pound chicken breast, thinly sliced
- 200 grams mushrooms, sliced
- 2 cups spinach, chopped
- 2–3 tablespoons fish sauce (to taste)
- Juice of 1 lime
- Fresh cilantro, for garnish
- Red chili slices, for garnish
Preparation:
Step 1:
In a large pot, heat the coconut oil over medium heat. Allow the oil to melt completely.
Step 2:
Add the sliced onion, minced garlic, and grated ginger to the pot. Sauté the ingredients for about 3-4 minutes, or until the onion becomes translucent and fragrant.
Step 3:
Add the lemongrass stalks to the pot. Smash them slightly with the back of a spoon to release the flavor. Pour in the chicken broth and bring the mixture to a simmer.
Step 4:
Once the broth is simmering, stir in the coconut milk and the thinly sliced chicken breast. Cook for about 10 minutes, or until the chicken is cooked through and tender.
Step 5:
Add the sliced mushrooms and chopped spinach to the pot. Let the soup cook for an additional 5 minutes until the mushrooms are tender and the spinach has wilted.
Step 6:
Season the soup with fish sauce and lime juice, stirring well. Taste the soup and adjust the seasoning as needed, adding more fish sauce or lime juice if you desire a stronger flavor.
Step 7:
Remove the lemongrass stalks from the pot and discard them. Serve the soup hot, garnished with fresh cilantro and red chili slices for an added kick.
Variations:
-
Vegetarian Option: Replace the chicken with tofu or more vegetables like zucchini, carrots, or bell peppers for a vegetarian version of Tom Kha Gai.
-
Spicy Version: For a spicier soup, increase the amount of red chili slices or add a dash of Thai bird’s eye chili.
-
Dairy-Free: This recipe is naturally dairy-free, thanks to the use of coconut milk, making it a great option for those with dairy intolerances.
-
Additional Herbs: Add fresh basil or Thai basil for extra flavor and fragrance.
Cooking Notes:
-
Lemongrass: When adding lemongrass, it’s important to smash the stalks to release their oils and flavor. If you don’t have fresh lemongrass, you can use lemongrass paste or powder, although fresh will provide the best taste.
-
Coconut Milk: Make sure to use full-fat coconut milk for the richest flavor and creamy texture. Lite coconut milk can be used for a lower-calorie option but may result in a thinner soup.
-
Chicken: Thinly slice the chicken breasts to ensure they cook quickly and evenly in the broth.
-
Fish Sauce: Fish sauce is essential for the authentic salty, umami flavor in Tom Kha Gai. Adjust the amount based on your preference for saltiness.
Serving Suggestions:
Tom Kha Gai is a filling soup that can be served on its own or paired with a side of steamed jasmine rice to soak up the flavorful broth. For a well-rounded meal, serve with a Thai salad like Som Tum (papaya salad) or fresh spring rolls on the side. You can also enjoy it with a cold, refreshing drink like Thai iced tea or coconut water to balance the richness of the soup.
Tips:
-
Adjust the Flavor: Depending on your taste preferences, you may want to adjust the balance of flavors by adding more lime juice, fish sauce, or chili. Taste frequently during cooking and make adjustments as you go.
-
Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will meld and become even more intense. Simply reheat before serving.
-
Freezing Tip: While coconut milk-based soups do not freeze well in terms of texture, you can freeze the broth without the coconut milk, chicken, or vegetables. When ready to serve, thaw the broth, add fresh coconut milk, and heat through.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (per serving):
- Calories: 320 kcal
- Protein: 23g
- Sodium: 850 mg
- Fat: 24g
- Carbohydrates: 9g
- Fiber: 2g
- Sugar: 3g
Note: Nutritional values are approximate and may vary based on the ingredients used.
FAQs:
Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Just make sure to thaw it before cooking to ensure it cooks evenly. If you’re using frozen chicken, consider cooking it for a few extra minutes until fully cooked.
Q: Can I make Tom Kha Gai without fish sauce?
A: Fish sauce is a key ingredient that adds authentic flavor to the soup, but if you prefer to avoid it, you can substitute with soy sauce or tamari for a similar salty depth.
Q: How do I store leftovers?
A: Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat on the stove over medium heat until warmed through. However, the soup may not be as creamy after storing.
Q: Can I make this soup in advance?
A: Yes! This soup can be made in advance. The flavors will continue to develop, and the soup will become even more flavorful. Just be sure to add the spinach and mushrooms shortly before serving to keep them fresh.
Conclusion
Tom Kha Gai soup is a delightful dish full of complex flavors and comforting ingredients. The creamy coconut milk pairs perfectly with the tangy lime and fish sauce, while the chicken and vegetables make it hearty and satisfying. It’s a quick and easy recipe that can be made in under 30 minutes, making it a great option for busy weeknights or as an impressive dish for guests. Whether you’re enjoying it on its own or with a side dish, this soup is sure to transport your taste buds to Thailand.
Print
Tom Kha Gai Soup Recipe
- Total Time: 30 minutes
Ingredients
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 pound chicken breast, thinly sliced
- 200 grams mushrooms, sliced
- 2 cups spinach, chopped
- 2–3 tablespoons fish sauce (to taste)
- Juice of 1 lime
- Fresh cilantro, for garnish
- Red chili slices, for garnish
Instructions
Step 1:
In a large pot, heat the coconut oil over medium heat. Allow the oil to melt completely.
Step 2:
Add the sliced onion, minced garlic, and grated ginger to the pot. Sauté the ingredients for about 3-4 minutes, or until the onion becomes translucent and fragrant.
Step 3:
Add the lemongrass stalks to the pot. Smash them slightly with the back of a spoon to release the flavor. Pour in the chicken broth and bring the mixture to a simmer.
Step 4:
Once the broth is simmering, stir in the coconut milk and the thinly sliced chicken breast. Cook for about 10 minutes, or until the chicken is cooked through and tender.
Step 5:
Add the sliced mushrooms and chopped spinach to the pot. Let the soup cook for an additional 5 minutes until the mushrooms are tender and the spinach has wilted.
Step 6:
Season the soup with fish sauce and lime juice, stirring well. Taste the soup and adjust the seasoning as needed, adding more fish sauce or lime juice if you desire a stronger flavor.
Step 7:
Remove the lemongrass stalks from the pot and discard them. Serve the soup hot, garnished with fresh cilantro and red chili slices for an added kick.
Notes
Cooking Notes:
-
Lemongrass: When adding lemongrass, it’s important to smash the stalks to release their oils and flavor. If you don’t have fresh lemongrass, you can use lemongrass paste or powder, although fresh will provide the best taste.
-
Coconut Milk: Make sure to use full-fat coconut milk for the richest flavor and creamy texture. Lite coconut milk can be used for a lower-calorie option but may result in a thinner soup.
-
Chicken: Thinly slice the chicken breasts to ensure they cook quickly and evenly in the broth.
-
Fish Sauce: Fish sauce is essential for the authentic salty, umami flavor in Tom Kha Gai. Adjust the amount based on your preference for saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 850 mg
- Fat: 24g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 23g