Tom Kha Gai is a delicious and aromatic Thai soup that combines tender chicken, fragrant herbs, and creamy coconut milk with a hint of spice. This comforting dish is perfect for warming up on a chilly day or impressing guests with its vibrant flavors.

Ingredients List

For the Soup

• 1 lb (450g) chicken breast (sliced thinly)
• 1 can (13.5 oz) coconut milk
• 4 cups chicken broth
• 2 stalks lemongrass (trimmed and smashed)
• 3-4 slices galangal (or ginger if unavailable)
• 4-5 kaffir lime leaves (torn into pieces)
• 3-4 Thai bird’s eye chilies (smashed, adjust to taste)
• 200g mushrooms (sliced, such as shiitake or button)
• 1 medium onion (sliced)
• 2-3 tablespoons fish sauce (adjust to taste)
• 1-2 tablespoons lime juice (to taste)
• Fresh cilantro (for garnish)
• Optional: sliced red chili for garnish

Timing

Preparing Spicy Thai Coconut Chicken Soup takes about 15 minutes for prep and 20 minutes for cooking, totaling approximately 35 minutes.

Step-by-Step Instructions

Step 1: Prepare the Broth

1. Combine Ingredients: In a large pot, combine the chicken broth, lemongrass, galangal (or ginger), kaffir lime leaves, and bird’s eye chilies.
2. Bring to a Boil: Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 10 minutes to infuse the flavors.

Step 2: Add Chicken and Mushrooms

1. Add Chicken: Add the sliced chicken to the pot and cook for about 5-7 minutes until the chicken is cooked through.
2. Add Mushrooms: Stir in the sliced mushrooms and cook for an additional 2-3 minutes.

Step 3: Incorporate Coconut Milk and Season

1. Add Coconut Milk: Pour in the coconut milk and stir to combine.
2. Season the Soup: Add fish sauce and lime juice. Taste and adjust the seasoning as needed. If you prefer it spicier, add more bird’s eye chilies.

Step 4: Serve

1. Ladle into Bowls: Serve the soup hot in bowls.
2. Garnish: Top with fresh cilantro and sliced red chili if desired.

Nutritional Information

Here’s a quick glance at the nutritional profile of Spicy Thai Coconut Chicken Soup (per serving, assuming 4 servings):

Nutrient	Amount per Serving
Calories	360
Protein	25g
Fat	25g
Carbohydrates	10g
Fiber	2g

Tips for Customization

• Vegetable Additions: Feel free to add vegetables like bell peppers, carrots, or spinach for added nutrition.
• Substitutions: Substitute chicken with tofu or shrimp for a different protein option.
• Herb Variations: If you can’t find kaffir lime leaves, you can use lime zest as a substitute for a similar flavor.

Storing Tips for the Recipe

Spicy Thai Coconut Chicken Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or coconut milk if it thickens too much.

Conclusion

Spicy Thai Coconut Chicken Soup (Tom Kha Gai) is a flavorful and aromatic dish that brings the essence of Thai cuisine to your table. With its creamy coconut base and vibrant spices, it’s sure to become a favorite!

FAQs

Can I make the soup ahead of time?

Yes! This soup can be made a day in advance. The flavors will deepen overnight, but it’s best to add the chicken and coconut milk when reheating.

Can I freeze the soup?

While you can freeze the soup, the texture may change slightly upon thawing. It’s best to freeze it without the coconut milk and add it when reheating.

What can I serve with this soup?

This soup pairs well with jasmine rice or rice noodles for a complete meal!