Tom Kha Gai is the best kind of Thai comfort food. This rich, soothing soup marries creamy coconut milk with the spicy hum of chiles in a broth loaded with tender chicken, meaty mushrooms, and bright tomatoes and flavored with distinctive Thai seasonings like galangal, makrut lime leaves, lemongrass, fish sauce, and Thai red
Tom Kha Gai is a Thai classic that proves that a spoonful of well-crafted flavors can be the simplest, most satisfying form of escapism.
Why You’ll Love This Dish
There are many reasons to love tom kha gai. Here are just a few:
- It’s flavorful and complex. The combination of coconut milk, galangal, lemongrass, chiles, and makrut lime leaves creates a unique and delicious flavor profile.
- It’s comforting and satisfying. The creamy coconut milk and tender chicken make tom kha gai a hearty soup that will leave you feeling satisfied.
- It’s healthy. Tom kha gai is a good source of protein and healthy fats.
- It’s easy to make. Tom kha gai can be made at home in about 30 minutes, so it’s a great option for a weeknight meal when you’re short on time.
Ingredients You Need
The list of ingredients may seem a little long, but most of the ingredients are easy to find and each one plays a pivotal role in bringing out the authentic flavors of this soup.
- Oil: Use any neutral cooking oil like avocado or peanut oil.
- Onion: White or yellow onion will work well for this, and it should be thinly sliced so that it becomes very soft and melds into the soup.
- Garlic: Fresh garlic is essential here.
- Red serrano chile pepper: This gives the soup a pop of color and a hit of spice. I recommend removing the seeds to keep the spice from overwhelming the soup.
- Fresh galangal: Peeled and sliced into coins, it infuses the soup with distinctive flavor. If you can’t find galangal, substitute fresh ginger.
- Lemongrass: Pound the stalk with the back of a knive blade to release its citrusy aroma.
- Makrut lime leaves: These give the soup a distinctive Thai flavor, but they can be hard to find. A little lime zest is a suitable substitute.
- Thai red
curry paste : You can find this in most supermarkets. I like the Mae Ploy brand. Maesri and Thai Kitchen brands are also good. - Chicken broth: This serves as the savory base of the soup.
- Coconut milk: This crucial ingredient is what makes Tom Kha Gai so rich, creamy, and irresistible.
- Chicken breasts: Use skinless and boneless, sliced thin so that it is very tender and soaks up the flavor in the soup.
- White mushrooms: Sliced mushrooms add earthy flavor and some texture to the soup.
- Tomato: For a hint of sweetness and color.
- Fish sauce: For umami and seasoning.
- Palm sugar or brown sugar: To balance the heat and acidity.
- Lime juice: To give the soup that essential, bright finish.
- Kosher salt: To bring all the flavors together harmoniously.
How to Make It
Let’s get down to the nitty-gritty. Here’s how to bring this all together.
- Heat the oil in a large pot over medium heat. Toss in the onion slices and stir them around until they’re soft and translucent.
- Now, throw in the minced garlic, sliced chile, ginger coins, lemongrass, lime leaves, and a dollop of
curry paste . Keep things moving in the pot for a few minutes until the kitchen smells like a Thai street market. - Pour in the chicken broth and bring the whole concoction to a boil, then drop it down to a simmer. Let it bubble gently for about 10 minutes.
- It’s coconut milk time. Add it to the pot along with the chicken slices, mushroom pieces, diced tomato, fish sauce, and sugar. Let it simmer away, melding the flavors for another 10 minutes.
- The finale involves a squeeze of lime and a sprinkle of salt to taste.
- Serve it hot, garnished with cilantro and lime wedges.
What to Serve With It
Pairing Tom Kha Gai with the right sides can elevate the meal from great to unforgettable. Think about textures and flavors that complement the soup without overshadowing it.
Thai Fish Cakes make a great counterpoint to the rich soup. Serve them with Prik Nam Pla for dipping. Or try Thai Curry Puffs or Thai Chicken Satay as a side. Coconut Rice and refreshing Japanese Cucumber Salad would balance the spiciness of the soup nicely, too.
Tom Kha Gai Soup
Ingredients
- 1 tablespoon oil
- ½ onion sliced
- 2 garlic cloves minced
- 1 red serrano chile pepper sliced and deseeded
- 2- inch piece fresh galangal peeled and sliced into coins
- 1 lemongrass stalk pounded and halved
- 3 makrut lime leaves
- 1 tablespoon Thai red curry paste
- 4 cups chicken broth
- 1 15-ounce can coconut milk
- 2 skinless boneless chicken breasts, sliced
- 6 ounces white mushrooms sliced
- 1 large tomato diced
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- Juice of 1 lime
- Kosher salt
Instructions
- Heat the oil in a large stockpot over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes.
- Add the garlic, chile, ginger, lemongrass, lime leaves and curry paste. Cook for another 3 minutes, stirring frequently.
- Add the chicken broth, stir well and bring to a boil. Reduce to a simmer and leave to bubble for 10 minutes.
- Add the coconut milk, chicken, mushrooms, tomato, fish sauce, and brown sugar. Simmer for another 10 minutes.
- Squeeze in the lime juice, taste, and season with salt if needed.
- Serve with your favorite toppings such as cilantro and lime wedges.
Notes
2. Store leftovers be stored in an airtight container in the refrigerator for up to 3 days.
