Ultimate Tom Kha Gai: Thai Coconut Chicken Soup
Indulge in the rich, creamy flavors of this Ultimate Tom Kha Gai, a beautifully aromatic Thai coconut chicken soup that's sure to impress! This simplified version retains the authenticity of traditional recipes while making shopping and preparation a breeze. With a perfect balance of spicy, sour, and savory notes, this soup can be prepared in approximately 30 minutes, making it an ideal choice for quick weeknight dinners or special occasions. While the fresh herbs like galangal and kaffir lime leaves are preferred, don't worry if you can't find them; the soup will still be absolutely delicious, capturing the heart of Thai cuisine. Once you taste this addictive dish, it will quickly become a staple in your home kitchen!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
vegetable oil
2 tablespoons
garlic cloves
4, minced
red curry paste
4 tablespoons
kaffir lime leaves
4
fresh galangal root
1 small (sliced into rounds)
fresh lemongrass
1 stalk (cut into 3-inch lengths, halved lengthwise)
low-fat chicken broth
1 (32 ounce) box
chicken breast
1 lb (thinly sliced)
cornstarch
2-4 tablespoons (for coating chicken)
coconut milk
1 (13 1/2 ounce) can (unsweetened)
straw mushrooms
1 (15 ounce) can (drained) (broken)
fish sauce (nam pla)
1/4 cup
fresh lime juice
1/8 cup
fresh cilantro
to garnish (chopped)
Instructions
1
1. In a large stock pot, heat the vegetable oil over medium heat. Add the minced garlic, red curry paste, lemongrass, kaffir lime leaves, and sliced galangal. Sauté for about 2 minutes until fragrant.
2
2. Pour in the chicken broth and bring the mixture to a boil.
3
3. While the broth is heating, slice the uncooked chicken breast into thin pieces. Coat the chicken slices evenly with cornstarch, ensuring they're well-covered, and shake off any excess.
4
4. Once the broth is boiling, gently add the coated chicken slices. Stir and reduce the heat to a simmer. Cook for approximately 5-7 minutes until the chicken is cooked through.
5
5. Stir in the drained straw mushrooms, coconut milk, fish sauce, and fresh lime juice. Increase the heat until the soup returns to a simmer. Stir gently for a couple more minutes.
6
6. Remove the pot from the heat. Before serving, give your guests a heads-up about the large pieces of lemongrass, kaffir lime leaves, and galangal; they are inedible and should be set aside while enjoying the soup.
7
7. Garnish the soup with freshly chopped cilantro and serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Ultimate Tom Kha Gai?
It is a rich, creamy, and aromatic Thai coconut chicken soup that balances spicy, sour, and savory flavors.
How long does it take to make this soup?
This soup can be prepared in approximately 30 minutes, making it ideal for quick weeknight dinners.
What are the primary aromatics used in this recipe?
The soup uses garlic, red curry paste, lemongrass, kaffir lime leaves, and fresh galangal root.
Are the pieces of lemongrass and galangal edible?
No, the large pieces of lemongrass, kaffir lime leaves, and galangal are inedible and should be set aside while eating.
How should I prepare the lemongrass?
Cut the lemongrass into 3-inch lengths and then halve them lengthwise.
What type of chicken is best for Tom Kha Gai?
The recipe recommends using 1 lb of thinly sliced uncooked chicken breast.
Why is cornstarch used in this recipe?
The chicken is coated in cornstarch to give it a smooth texture and help slightly thicken the soup.
What if I cannot find fresh galangal or kaffir lime leaves?
While fresh herbs are preferred, the soup will still be delicious and flavorful without them.
What kind of coconut milk should I buy?
Use one 13.5-ounce can of unsweetened coconut milk.
How much fish sauce is required?
The recipe calls for 1/4 cup of fish sauce (nam pla) to provide a savory depth.
What type of broth is used?
The recipe uses one 32-ounce box of low-fat chicken broth.
How do I sauté the aromatics?
Heat 2 tablespoons of vegetable oil over medium heat and sauté the garlic, curry paste, and herbs for about 2 minutes.
When do I add the chicken to the pot?
Add the chicken slices once the chicken broth has been brought to a boil.
How long does the chicken need to cook?
Simmer the chicken in the broth for approximately 5 to 7 minutes until cooked through.
What kind of mushrooms are in this soup?
The recipe uses one 15-ounce can of drained straw mushrooms.
How do I garnish the soup?
Garnish the soup with freshly chopped cilantro before serving.
Does this soup contain lime juice?
Yes, it uses 1/8 cup of fresh lime juice to provide a sour note.
How much red curry paste is needed?
You will need 4 tablespoons of red curry paste.
What is the first step in the cooking process?
The first step is to heat vegetable oil in a large stock pot and sauté the minced garlic and spices.
Should I use sweetened or unsweetened coconut milk?
Always use unsweetened coconut milk for this savory Thai soup.
What is galangal?
Galangal is a root similar to ginger but with a more citrusy and pine-like flavor, essential for authentic Tom Kha Gai.
Is this soup spicy?
The soup has a spicy kick from the red curry paste, but it is balanced by the creamy coconut milk.
How should I slice the chicken?
Slice the chicken breast into thin, bite-sized pieces for even cooking.
How many garlic cloves are used?
The recipe requires 4 minced garlic cloves.
What should I do after coating the chicken in cornstarch?
Shake off any excess cornstarch before adding the chicken to the boiling broth.
Can I substitute the straw mushrooms?
While straw mushrooms are traditional, you can use other mushrooms like button or oyster if needed.
How do I ensure the chicken stays tender?
Coating the chicken in cornstarch and simmering it gently helps keep the meat tender.
Is this recipe considered easy to make?
Yes, this is a simplified version of traditional recipes designed for ease of preparation.
What temperature should the soup be served at?
This soup is best served hot.
Do I need a special pot for this?
A standard large stock pot is sufficient for preparing this recipe.