Tom Kha is a classic Thai soup that combines creamy coconut milk with spicy, aromatic ingredients to create a depth of flavor that's hard to resist. This Tom Kha Gai recipe shows you how to make this authentic Thai delicacy at home. With juicy chicken and flavorful spices, this recipe delivers a taste experience that transports your senses straight to the street-food stalls of Thailand.
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Preparation time :
25 min
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Recipe type :
Dinner
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Cost of recipe :
Cheap
Preparation
Ingredients
- 400 ml coconut milk
- 500 ml chicken bouillon
- 2 stalks of lemongrass, cut into pieces
- 3 slices of galangal root
- 3 kaffir lime leaves
- 300 g chicken breast, cut into bite-sized pieces
- 2 tbsp fish sauce
- 1-2 tbsp lime juice
- 2-3 tbsp palm sugar or brown sugar
- 5-6 small mushrooms, sliced
- 2-3 red chilies, lightly crushed
- Fresh coriander for garnish
Method
- Place the coconut milk and chicken bouillon in a large pot, and gently bring to a simmer over medium heat.
- Add the lemongrass, galangal root and kaffir lime leaves, and let simmer for about 5 minutes to develop the flavors.
- Add the chicken pieces to the simmering soup, and let them cook for about 10 minutes, until the chicken is cooked through.
- Add the fish sauce, lime juice and sugar, and stir well to balance the flavors. Taste and adjust the amount of lime juice and sugar to your preference.
- Add the mushrooms and chilies to the pot, and let everything simmer for an additional 5 minutes, until the mushrooms are tender.
- Remove the soup from the heat. Remove the pieces of lemongrass and galangal root, if possible, before serving.
- Ladle Tom Kha Gai into bowls, and garnish with fresh coriander. Serve immediately to enjoy the best flavor experience.
Variation for vegetarian Tom Kha
For a vegetarian version you can replace the chicken with tofu and the chicken bouillon with vegetable bouillon. Otherwise follow the recipe as described to achieve a delicious and creamy vegetarian Tom Kha that also offers the classic Thai flavor profile.
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