Description
A fragrant and creamy Thai coconut chicken soup known as Tom Kha Gai, featuring tender chicken breast simmered in a flavorful broth infused with lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies, balanced with lime juice, fish sauce, and a hint of sweetness. This comforting soup is garnished with fresh herbs and lime wedges for a vibrant, aromatic dining experience.
Ingredients
Scale
Main Ingredients
- 14 oz boneless, skinless chicken breast, thinly sliced
- 3â…“ cups chicken stock
- 1 can (13.5 oz) full-fat coconut milk
- 2 stalks lemongrass, trimmed and smashed
- 4 kaffir lime leaves, torn
- 3 slices galangal or fresh ginger
- 3 Thai bird’s eye chilies, crushed
- 4 cloves garlic, smashed
- 4 small shallots, sliced
- 7 oz oyster or white mushrooms, sliced
- 3.5 oz cherry tomatoes, halved
Seasonings and Garnishes
- 2½ tbsp fish sauce
- 1½ tbsp fresh lime juice
- 1 tsp palm sugar or light brown sugar
- ½ tsp salt
- Fresh cilantro leaves, for garnish
- Sliced green onions, for garnish
- Lime wedges, for serving
- Thinly sliced red chili, optional garnish
Instructions
- Infuse the Broth: Bring the chicken stock to a gentle boil in a large saucepan. Add the smashed lemongrass stalks, torn kaffir lime leaves, galangal slices, crushed bird’s eye chilies, smashed garlic cloves, and sliced shallots. Simmer for 5 minutes to infuse the broth with aromatic flavors.
- Cook the Chicken: Add the thinly sliced chicken breast to the simmering broth. Reduce the heat to maintain a gentle simmer and cook for 5-7 minutes, or until the chicken is fully cooked and tender.
- Incorporate Coconut Milk: Slowly pour in the full-fat coconut milk while stirring gently. Add the sliced mushrooms and halved cherry tomatoes to the soup. Continue to simmer gently for 5 minutes, making sure the soup does not come to a boil to preserve the delicate flavors of the coconut milk.
- Season to Taste: Stir in the fish sauce, fresh lime juice, palm sugar, and salt. Taste the soup and adjust the seasonings according to your preference for balance between salty, sour, and sweet flavors.
- Remove Aromatics: Use a slotted spoon to carefully remove the lemongrass stalks, kaffir lime leaves, galangal slices, and garlic pieces from the soup, if desired, before serving.
- Plate and Serve: Ladle the soup into serving bowls and garnish with fresh cilantro leaves, sliced green onions, lime wedges, and optional thinly sliced red chili for added heat and color. Serve immediately while hot.
Notes
- Use fresh galangal if available for authentic flavor; ginger is an acceptable substitute.
- Be careful not to boil the soup after adding coconut milk to prevent curdling.
- Adjust bird’s eye chilies based on your preferred spice level.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit chicken.
- Adding cherry tomatoes towards the end keeps them fresh and slightly tangy.
