How to make Tom Kha Gai at home
Tom Kha Gai is a Thai soup that is known for its rich and fragrant flavor. It is made with coconut milk, chicken broth, lemongrass, galangal, kaffir lime leaves, and other herbs and spices. Chicken is the most common protein used in this soup, but other meats or seafood can be used as well. Tom Kha Gai is typically eaten with rice. The soup is slightly sweet and sour, with a creamy texture from the coconut milk and a hint of spiciness from the chili peppers.
Equipment
- Large pot A large pot will be needed to cook the soup.
- Cutting board and knife You will need a cutting board and a sharp knife to chop the lemongrass, galangal or ginger, and Thai bird's eye chilies.
- Wooden spoon A wooden spoon is useful for stirring the soup while it cooks.
- Ladle A ladle is useful for serving the soup.
- Strainer A strainer is helpful for removing the lemongrass, galangal or ginger, and Thai bird's eye chilies from the soup before serving.
- Bowls and spoons Bowls and spoons will be needed for serving and eating the soup.
- Optional garnish utensils If you choose to garnish the soup with fresh cilantro leaves and sliced red chilies, you will also need a pair of kitchen scissors for snipping the cilantro leaves, and a sharp knife for slicing the chilies.
Ingredients
- 4 cups chicken broth
- 1 cup coconut milk
- 1 cup sliced mushrooms (such as shiitake or button mushrooms)
- 1 stalk lemongrass, bruised and chopped into 1-inch pieces
- 3-4 kaffir lime leaves
- 1 inch piece of galangal, peeled and sliced
- 2-3 Thai bird's eye chilies, sliced (optional)
- 1 pound boneless, skinless chicken breast, sliced into thin pieces
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tbsp palm sugar or brown sugar
- Fresh cilantro leaves and sliced red chilies for garnish
Instructions
- In a large pot, heat the chicken broth over medium-high heat until it comes to a simmer. Add the lemongrass, kaffir lime leaves, galanga, and Thai bird's eye chilies (if using). Simmer for 10-15 minutes to infuse the broth with the flavors.
- Add the sliced mushrooms to the pot and continue simmering for another 5-10 minutes, until they are tender.
- Add the sliced chicken to the pot and simmer for another 5-10 minutes, until the chicken is cooked through.
- Reduce the heat to low and stir in the coconut milk, fish sauce, lime juice, and palm sugar. Taste and adjust the seasoning as needed.
- Serve hot, garnished with fresh cilantro leaves and sliced red chilies, if desired. Enjoy your delicious Tom Kha Gai soup!