Tom Kha Gai Soup (Thai Coconut Soup)” is a classic Thai dish known for its rich, aromatic flavors. This comforting soup combines coconut milk with chicken (gai), creating a creamy base that’s infused with galangal (a root similar to ginger), lemongrass, and kaffir lime leaves, offering a unique citrusy and earthy taste. Additional ingredients like mushrooms, onions, and chili peppers are often included, enhancing the soup’s complexity. It’s typically seasoned with fish sauce and lime juice, balancing the creamy sweetness of the coconut milk with a tangy and savory depth. Tom Kha Gai is both a soothing and invigorating dish, celebrated for its harmonious blend of flavors that epitomize Thai cuisine’s mastery of combining sweet, sour, salty, and spicy elements
Ingredients:
1 tablespoon neutral oil
2 shallots, peeled and thinly sliced
2″ galangal root, sliced
1 lemongrass stalk, chopped
5 large kaffir lime leaves
1 rounded tablespoon red curry paste
7 cups chicken stock (homemade is best)
4 boneless, skinless chicken breasts, thinly sliced
2 1/2 cups full-fat coconut milk
1 1/2 tablespoons fish sauce
2 oz palm sugar (coconut sugar, or brown sugar)
8 oz cremini mushrooms, quartered
3/4 lb raw medium shrimp, peeled, tails removed, and deveined (optional)
1/3 cup heavy cream (optional)
Fresh lime juice
Salt, to taste
Chopped cilantro
Chili oil (optional)
Directions:
In a 4-quart heavy-bottomed pot, add the oil and turn the heat to medium. Once warm, add the shallots, lemongrass, and galangal, cooking for 2-3 minutes until the shallots start to soften.
Add the kaffir lime leaves and curry paste, cooking for 2 minutes until fragrant. Pour in the chicken broth and bring to a simmer for 20 minutes.
Use a slotted spoon to remove the galangal, lemongrass, and kaffir lime leaves. Add the chicken, coconut milk, heavy cream (if using), palm sugar, and fish sauce, bringing to a gentle simmer.
After about 20 minutes, once the chicken is cooked through, add the mushrooms. If using shrimp, add them now and simmer for another 4-5 minutes.
Season the soup to taste with salt and lime juice. Ladle into bowls, topped with chopped cilantro and chili oil, if desired.
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes