Thai Creamy Galangal Chicken Soup (Tom Kha Gai)
This enchanting Thai soup, known as Tom Kha Gai, blends rich coconut milk with the aromatic essence of galangal, lemongrass, and kaffir lime leaves. It was passed down from my brother-in-law and is inspired by a delightful recipe from an Australian Women's Weekly cookbook. The soup is a harmonious balance of spicy, tangy, and creamy flavors, complemented by tender chicken pieces. While we traditionally use chicken thighs for their richness, you can easily substitute with chicken breast for a lighter option. This gluten-free dish utilizes fresh herbs, including cilantro, where both the roots and stems infuse the broth, while the leaves provide a fresh garnish. Perfect to warm your soul, serve it as an appetizer or main dish alongside steamed jasmine rice for a complete meal.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
chicken stock
3 cups (gluten-free if required)
fresh galangal
20 g (peeled and sliced thickly)
fresh lemongrass
2 sticks (cut into 5 cm pieces)
kaffir lime leaves
4 (whole)
coriander roots and stems
2 teaspoons (fresh)
chicken thigh fillets or chicken breast fillets
500 g (sliced thinly)
straw mushrooms
200 g (drained and rinsed)
coconut milk
1 cup (canned)
lime juice
4 teaspoons (fresh)
fish sauce
4 teaspoons (gluten-free if required)
palm sugar or brown sugar
1 teaspoon (grated)
fresh coriander leaves
1/4 cup (loosely packed)
Thai red chilies
2 (fresh, seeded and sliced thinly)
fresh kaffir lime leaves
2 (shredded)
fresh lemongrass
1 stick (sliced thinly)
Instructions
1
Begin by preparing the lemongrass: cut it into 5 cm pieces. Using the flat side of a kitchen knife, bruise the pieces to release their fragrant oils.
2
In a large saucepan, combine the chicken stock, bruised lemongrass, galangal slices, whole kaffir lime leaves, and the coriander roots and stems. Bring the mixture to a boil over medium heat.
3
Once boiling, reduce the heat to low and cover the saucepan. Allow the broth to simmer for 5 minutes to let the flavors meld.
4
Remove the pot from heat and let it sit, covered, for an additional 10 minutes to infuse the flavors further.
5
Strain the simmered broth through a fine mesh sieve or muslin into a large heatproof bowl, discarding the solids to leave a pure, fragrant broth.
6
Return the strained broth to the original saucepan, rinsing it gently to remove any lingering solids.
7
Add the sliced chicken and straw mushrooms to the broth. Bring it to a boil again, then reduce the heat once more, allowing it to simmer uncovered for approximately 5 minutes, or until the chicken is cooked through.
8
Gently stir in the coconut milk, lime juice, fish sauce, and palm sugar. Cook until just heated through, avoiding boiling to keep the consistency creamy and smooth.
9
Incorporate the fresh cilantro leaves, sliced red chilies, shredded kaffir lime leaves, and thinly sliced lemongrass into the soup just before serving.
10
Serve the soup hot, garnished with additional cilantro leaves if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tom Kha Gai?
Tom Kha Gai is a classic Thai creamy galangal chicken soup that balances spicy, tangy, and creamy flavors using coconut milk and aromatics.
What are the primary aromatics used in this soup?
The key aromatics are fresh galangal, lemongrass, kaffir lime leaves, and coriander roots and stems.
Is this Tom Kha Gai recipe gluten-free?
Yes, this recipe is gluten-free, provided you ensure your chicken stock and fish sauce are certified gluten-free.
Can I use chicken breast instead of chicken thighs?
Yes, while chicken thighs offer more richness, chicken breast fillets can be used for a lighter option.
How do I prepare the lemongrass for the broth infusion?
Cut the lemongrass into 5 cm pieces and bruise them with the flat side of a kitchen knife to release their fragrant oils.
What is the importance of galangal in this recipe?
Galangal provides a unique citrusy and earthy flavor that is essential to the authentic taste of Tom Kha Gai; it should be peeled and sliced thickly.
How long should the aromatics simmer in the stock?
The mixture should simmer for 5 minutes and then sit off the heat, covered, for another 10 minutes to fully infuse.
Do I leave the lemongrass and galangal in the soup when serving?
No, the broth should be strained through a fine mesh sieve or muslin to remove the solids before adding the chicken.
What type of mushrooms are recommended for this soup?
The recipe calls for 200 grams of straw mushrooms, which should be drained and rinsed before use.
When do I add the coconut milk?
Stir in the coconut milk after the chicken and mushrooms have simmered and the chicken is cooked through.
Why shouldn't I boil the soup after adding coconut milk?
Avoiding a boil helps keep the consistency creamy and smooth and prevents the coconut milk from separating.
What can be used if I don't have palm sugar?
You can substitute palm sugar with an equal amount of grated brown sugar.
How is the soup's tanginess achieved?
The tanginess comes from adding four teaspoons of fresh lime juice towards the end of the cooking process.
What role does fish sauce play in the recipe?
Fish sauce provides the necessary saltiness and a deep savory umami flavor characteristic of Thai cuisine.
How do I add heat to the soup?
Heat is added by incorporating two fresh Thai red chilies, which should be seeded and sliced thinly.
Which parts of the coriander are used in the broth?
The fresh coriander roots and stems are used to infuse the broth, while the leaves are saved for garnish.
How do I prepare the kaffir lime leaves for the final garnish?
Two of the kaffir lime leaves should be shredded thinly to be added just before serving.
What is the best way to serve Tom Kha Gai?
Serve the soup hot, garnished with fresh cilantro, and accompanied by steamed jasmine rice.
How much chicken is needed for this recipe?
The recipe requires 500 grams of thinly sliced chicken thigh or breast fillets.
Can I use ginger if I cannot find galangal?
While ginger is a relative, galangal has a distinct flavor; ginger can be used in a pinch but the resulting flavor will not be traditional Tom Kha.
Is the lemongrass used for garnish prepared differently?
Yes, the lemongrass for the garnish should be sliced very thinly, unlike the larger bruised pieces used for the broth.
Should the coriander leaves be cooked in the soup?
No, the coriander leaves should be incorporated just before serving to maintain their fresh flavor and color.
What is the total simmering time for the chicken?
The chicken should simmer in the strained broth for approximately 5 minutes or until it is cooked through.
How much coconut milk is used?
One cup of canned coconut milk is used to give the soup its signature creamy texture.
What should I do with the coriander roots and stems before adding them?
Ensure they are fresh and clean, then add two teaspoons to the stock during the infusion stage.
What kind of stock is recommended?
Three cups of chicken stock are used as the base for the soup.
How do I slice the galangal?
The galangal should be peeled and then sliced thickly to allow it to infuse the broth properly.
Can I serve this as a main course?
Yes, it is versatile enough to be served as an appetizer or as a main dish when paired with rice.
What should the consistency of the soup be?
The soup should be a smooth, creamy liquid balanced with tender chicken and mushrooms.
Is it necessary to seed the Thai red chilies?
Yes, seeding the chilies helps control the spice level while still providing the fresh chili flavor.