Save Experience the soul-warming flavors of Authentic Tom Kha Gai, a classic Thai soup that perfectly balances creaminess with citrusy brightness. This fragrant dish features tender chicken thighs simmered in a rich coconut milk broth, infused with the essential trio of lemongrass, galangal, and makrut lime leaves for an unmistakably traditional taste.
Pin it Whether you're looking for a light lunch or a sophisticated starter, this soup captures the essence of Thai comfort food. Its delicate balance of salty, sour, and sweet notes ensures a satisfying culinary journey in every spoonful.
Ingredients
- Aromatics & Broth: 3 cups chicken broth, 1 stalk lemongrass (trimmed and smashed), 4 slices fresh galangal, 4 makrut lime leaves (torn), 3 Thai birds eye chilies (crushed).
- Main Ingredients: 1 lb boneless, skinless chicken thighs (thinly sliced), 14 oz full-fat, unsweetened coconut milk, 5 oz fresh mushrooms (sliced), 1 medium shallot (thinly sliced).
- Seasonings & Finishing: 2 tbsp fish sauce, 1 tbsp lime juice, 1 tsp palm sugar, 2 tbsp fresh cilantro, 2 green onions, lime wedges for serving.
Instructions
- Step 1: Infuse the Broth
- In a medium pot, bring the chicken broth to a gentle simmer. Add lemongrass, galangal, makrut lime leaves, and chilies. Simmer for 5–7 minutes to infuse the broth with aromatics.
- Step 2: Cook the Chicken
- Add the sliced chicken and shallot. Cook for 3–4 minutes, until the chicken turns opaque.
- Step 3: Simmer with Coconut Milk
- Add the mushrooms and pour in the coconut milk. Stir gently and bring back to a simmer. Do not let it boil vigorously.
- Step 4: Season and Balance
- Season the soup with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste, balancing salty, sour, and sweet.
- Step 5: Finish
- Remove from heat. Discard the lemongrass, galangal slices, and lime leaves if desired.
- Step 6: Serve
- Ladle the soup into bowls. Garnish with cilantro, green onions, and serve with lime wedges.
Zusatztipps für die Zubereitung
When preparing this soup, it is crucial not to let the broth boil vigorously after adding the coconut milk, as this can cause the milk to separate. For the most authentic experience, seek out fresh galangal and makrut lime leaves at an Asian market, as these specific aromatics are essential for the traditional flavor profile.
Varianten und Anpassungen
To create a vegetarian version of this dish, use vegetable broth, swap the chicken for firm tofu, and use soy sauce instead of fish sauce. You can also adjust the heat level by increasing or decreasing the number of crushed Thai birds eye chilies used in the first step.
Serviervorschläge
For a heartier, complete meal, serve the Tom Kha Gai with a side of steamed jasmine rice. Be sure to provide extra lime wedges on the side so guests can adjust the acidity to their liking, and finish with a generous garnish of fresh cilantro and green onions.
Pin it Enjoy this steaming bowl of Authentic Tom Kha Gai, a recipe that brings the vibrant and comforting tastes of Thailand directly to your home kitchen.
Frequently Asked Questions
- → What makes Tom Kha Gai different from Tom Yum?
Tom Kha Gai features coconut milk as its base, creating a rich, creamy soup with mellow spice. Tom Yum is a clear, fiery broth without coconut. The galangal and lemongrass remain common to both, but Tom Kha offers a velvety texture and subtler heat.
- → Can I substitute galangal with ginger?
While ginger can work in a pinch, galangal has a distinct piney, citrusy flavor that's essential to authentic Tom Kha Gai. If unavailable, use fresh ginger but add some kaffir lime leaf to compensate for the missing complexity. Asian markets typically carry galangal fresh or frozen.
- → How do I prevent the coconut milk from curdling?
Keep the heat at a gentle simmer—never boil vigorously. Add coconut milk after the broth is infused and stir gently. Constant high heat causes coconut milk to separate. If separation occurs, the flavor remains unchanged, though the texture becomes less uniform.
- → What's the best way to adjust the seasoning?
Tom Kha Gai relies on balancing three primary flavors: salty from fish sauce, sour from lime juice, and sweet from palm sugar. Start with the recommended amounts, then add fish sauce for depth, lime for brightness, and sugar to round out sharp edges. Taste after each addition.
- → Can I make this soup vegetarian?
Replace chicken broth with quality vegetable broth, substitute tofu for sliced chicken thighs, and use soy sauce or vegetarian fish sauce instead of traditional fish sauce. The aromatic base remains unchanged, preserving the essential Thai character of the dish.
- → How long will leftovers keep?
Stored in an airtight container, Tom Kha Gai keeps for 3-4 days refrigerated. The flavors often improve overnight as they meld. Reheat gently over low-medium heat, stirring occasionally. Avoid boiling to prevent coconut milk separation. Freezing is possible but may slightly alter texture.