Aromatic Thai Coconut Chicken Soup (Tom Kha Gai)
Indulge in the warm embrace of this classic Thai dish, Tom Kha Gai! A delightful blend of coconut milk and chicken broth, this soup is the answer to winter chills. With its alluring aromatics of ginger, lemongrass, and keffir lime, each spoonful offers a symphony of flavors - tangy, spicy, and rich. Succulent poached chicken mingles with earthy shiitake mushrooms, creating a truly comforting dish that's perfect for sharing. Whether you're gathered around the dinner table or seeking solace on a chilly night, this savoury soup brings warmth and joy in every bowl. Enjoy this splendid fusion of taste and tradition, and let this soulful recipe turn your chilly days into a tropical escape!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
vegetable oil
2 tablespoons (none)
fresh ginger
2 teaspoons (peeled and grated)
lemongrass
1 stalk (split in half and sliced)
red curry paste
2 teaspoons (none)
chicken broth
4 cups (none)
keffir lime leaves
5 (fresh and hand torn)
red chilies
2 small (cut thinly crosswise (remove seeds if desired))
fish sauce
3 tablespoons (none)
light brown sugar
1 tablespoon (none)
coconut milk
3 (13 1/2 ounce) cans (none)
shiitake mushrooms
1/2 lb (sliced)
chicken thighs
1 1/4 lbs (boned, skinned and thinly sliced)
fresh lime juice
2 tablespoons (none)
fresh cilantro
1/4 cup (chopped)
lime wedges
8 (none)
chili oil
2 teaspoons (to drizzle before serving (optional))
Instructions
1
In a large pot, heat the vegetable oil over medium heat. Stir in the grated ginger, sliced lemongrass, and red curry paste. Cook for about 1 minute, allowing the mixture to become fragrant.
2
Pour the chicken broth into the pot, stirring continuously to combine. Add the torn keffir lime leaves and sliced red chilies. Bring the mixture to a gentle simmer and let it infuse for 10 minutes.
3
After the infusion period, mix in the fish sauce and light brown sugar. Continue to simmer the broth for another 15 minutes, allowing the flavors to deepen.
4
Stir in the coconut milk and mushrooms, cooking until the mushrooms are tender, about 5 minutes.
5
Add the sliced chicken thighs to the pot and cook until the chicken is no longer translucent, approximately 2-5 minutes. Take care not to overcook the chicken to ensure it remains tender.
6
Remove the pot from heat and incorporate the fresh lime juice. Taste the soup and adjust the seasoning as needed - feel free to add more fish sauce or lime juice as per your preference.
7
To serve, ladle the soup into bowls and garnish with chopped cilantro and lime wedges. For an extra kick, drizzle some chili oil over the top if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Aromatic Thai Coconut Chicken Soup (Tom Kha Gai)?
It is a classic Thai dish featuring a delightful blend of coconut milk and chicken broth infused with ginger, lemongrass, and kaffir lime.
What does the name Tom Kha Gai mean?
In Thai, Tom refers to the boiling process or soup, Kha refers to galangal (closely related to the ginger used here), and Gai means chicken.
What are the primary aromatics used in this recipe?
The key aromatics are fresh ginger, lemongrass, and kaffir lime leaves.
How do I prepare the lemongrass for the soup?
You should split the lemongrass stalk in half and then slice it to release its essential oils into the broth.
Can I use chicken breast instead of chicken thighs?
Yes, though chicken thighs are recommended because they remain more tender and succulent when poached in the soup.
Is this soup spicy?
The soup has a mild to moderate heat from the red curry paste and fresh red chilies, which can be adjusted to your preference.
How much coconut milk is required?
The recipe calls for three 13.5-ounce cans of coconut milk to achieve a rich and creamy texture.
What type of mushrooms are best for Tom Kha Gai?
Shiitake mushrooms are used in this recipe for their earthy flavor and meaty texture.
How long should I cook the chicken?
The thinly sliced chicken thighs should be cooked for approximately 2 to 5 minutes until they are no longer translucent.
When should I add the lime juice?
Lime juice should be incorporated after the pot is removed from the heat to maintain its bright, fresh acidity.
What can I use as a garnish?
Garnish the soup with chopped fresh cilantro, lime wedges, and an optional drizzle of chili oil.
How do I make the broth more flavorful?
The recipe suggests simmering the aromatics like ginger, lemongrass, and lime leaves in the broth for at least 25 minutes before adding the final ingredients.
What is the role of fish sauce in this recipe?
Fish sauce provides essential saltiness and a deep umami flavor that is traditional in Thai cuisine.
Can I substitute the light brown sugar?
You can use palm sugar for a more traditional taste, or white sugar if brown sugar is unavailable.
Are kaffir lime leaves edible?
While they infuse the soup with incredible flavor, they are quite tough and are usually discarded or left in the bowl rather than eaten.
How do I reduce the spice level?
To make it milder, remove the seeds from the red chilies or reduce the amount of red curry paste used.
What oil is used for sautéing the aromatics?
Two tablespoons of vegetable oil are used to sauté the ginger, lemongrass, and curry paste.
Can I use light coconut milk?
You can, but the soup will be much thinner and less rich than if you use full-fat coconut milk.
How much chicken broth do I need?
The recipe requires 4 cups of chicken broth.
Is this soup gluten-free?
Generally yes, but you must ensure your red curry paste and fish sauce are certified gluten-free.
What is the first step in making this soup?
The first step is heating vegetable oil and cooking the ginger, lemongrass, and red curry paste for one minute until fragrant.
Can I make this soup ahead of time?
Yes, but it is best to add the fresh lime juice and cilantro right before serving to keep the flavors vibrant.
How do I prepare the ginger?
The fresh ginger should be peeled and grated before being added to the pot.
How many chilies should I use?
The recipe calls for 2 small red chilies, thinly sliced.
What if the soup is too salty?
If the soup is too salty, you can balance it with a little more lime juice or a small pinch of extra brown sugar.
What kind of red curry paste is needed?
Any standard Thai red curry paste will work to add spice and depth to the soup.
Should I boil the coconut milk?
It is better to keep the soup at a gentle simmer once the coconut milk is added to prevent it from curdling or separating.
How much cilantro is used?
1/4 cup of chopped fresh cilantro is recommended for garnishing.
Can I use other types of mushrooms?
Yes, straw mushrooms or oyster mushrooms are also excellent traditional choices for this soup.
What is the texture of the chicken in this dish?
The chicken is meant to be thinly sliced and poached, resulting in a very tender and succulent texture.