Best Ever Tom Kha Gai

Indulge in the aromatic wonders of Thailand with this Best Ever Tom Kha Gai Soup. This creamy, coconut-based chicken soup is a masterful balance of tangy lime, savory fish sauce, and the unmistakable warmth of galangal and lemongrass. It is a restorative dish that brings restaurant-quality flavors directly to your home kitchen in just 40 minutes.

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The secret to a perfect Tom Kha Gai lies in the infusion of the broth. By simmering the chicken stock with smashed lemongrass, garlic, and shallots, you create a complex base that highlights the tender chicken and earthy mushrooms. The addition of full-fat coconut milk at the end provides that signature velvety texture that makes this soup so comforting.

Ingredients

• Chicken & Broth: 400 g chicken breast (thinly sliced), 800 ml chicken stock, 400 ml full-fat coconut milk.
• Aromatics: 2 stalks lemongrass (smashed), 4 kaffir lime leaves (torn), 3 slices galangal, 3 Thai birds eye chilies (crushed), 4 cloves garlic (smashed), 4 small shallots (sliced).
• Vegetables: 200 g oyster or white mushrooms (sliced), 100 g cherry tomatoes (halved).
• Seasonings: 2 ½ tbsp fish sauce, 1 ½ tbsp fresh lime juice, 1 tsp palm sugar, ½ tsp salt.
• Garnishes: Fresh cilantro, green onions, lime wedges, and optional red chili.

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Instructions

Step 1: Infuse the Aromatics

In a large saucepan, bring the chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, chilies, garlic, and shallots. Simmer for 5 minutes to infuse the flavors.

Step 2: Cook the Chicken

Add the chicken breast slices to the broth. Reduce heat to a gentle simmer and cook for 5–7 minutes until the chicken is just cooked through.

Step 3: Add Coconut Milk and Vegetables

Pour in the coconut milk, stirring gently. Add mushrooms and tomatoes. Simmer for another 5 minutes, ensuring the soup does not boil.

Step 4: Season to Taste

Season with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasoning to your preference.

Step 5: Prepare for Serving

Remove the aromatics (lemongrass, kaffir lime leaves, galangal, garlic) with a slotted spoon before serving, if desired.

Step 6: Garnish and Serve

Ladle soup into bowls. Garnish with cilantro, green onions, lime wedges, and extra chili if desired. Serve immediately.

Zusatztipps für die Zubereitung

To maintain a smooth and creamy texture, ensure the soup does not reach a hard boil once the coconut milk has been added. Simmering gently prevents the milk from curdling. Additionally, crushing the Thai bird's eye chilies releases more heat; adjust the quantity to suit your spice tolerance.

Varianten und Anpassungen

For a vegetarian version, substitute the chicken with firm tofu and use a rich vegetable broth. Replace the fish sauce with soy sauce or tamari to maintain the salty depth. If galangal is unavailable, fresh ginger provides a similar, albeit sharper, warmth.

Serviervorschläge

This soup is traditionally served with a side of steamed jasmine rice for a heartier, complete Thai meal. Garnish generously with fresh cilantro and extra lime wedges to brighten the flavors just before eating.

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With its vibrant colors and deep, multi-layered flavors, this Tom Kha Gai is sure to become a favorite in your household. Enjoy the authentic taste of Southeast Asia with every spoonful!

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Recipe Guide

→ What makes Tom Kha Gai different from other Thai soups?

Tom Kha Gai features coconut milk as its base, creating a rich and creamy texture that distinguishes it from clear broth soups like Tom Yum. The combination of galangal, lemongrass, and kaffir lime leaves provides a unique aromatic profile that's simultaneously soothing and invigorating.

→ Can I make Tom Kha Gai vegetarian?

Absolutely. Replace chicken with firm tofu and substitute fish sauce with soy sauce or tamari. Use vegetable broth instead of chicken stock. The result remains delicious and maintains the soup's characteristic aromatic profile while being entirely plant-based.

→ How spicy is this soup?

The spice level is adjustable based on the number of Thai bird's eye chilies used. Three chilies provide moderate heat that balances the creaminess. Start with fewer chilies if sensitive to spice, or increase them for a bolder experience. The heat should complement, not overpower, the other flavors.

→ What can I substitute for galangal?

Fresh ginger makes an acceptable substitute if galangal is unavailable. While it lacks galangal's distinct piney, citrusy notes, ginger still provides warmth and aromatic depth. Use slightly more ginger than galangal called for, and consider adding lime zest to compensate for missing floral notes.

→ Why shouldn't the soup boil after adding coconut milk?

Boiling coconut milk can cause it to separate and become grainy. Gentle simmering preserves the smooth, creamy texture that makes this soup so satisfying. Keep the heat low once coconut milk is added, stirring occasionally to maintain consistency.

→ Can I prepare this soup in advance?

The flavors actually improve after resting. Prepare the soup up to a day ahead, but avoid adding the final garnishes until serving. Reheat gently over low heat, being careful not to boil. The aromatics will continue infusing the broth, deepening the flavor profile.