Imagine a soup so creamy, fragrant, and soul-warming that it feels like a culinary journey through the vibrant streets of Thailand. Tom Kha Gai isn't just a recipe; it's an experience that blends the rich, luxurious coconut milk with the bold, zesty flavors of lemongrass, kaffir lime, and Thai chilies. Whether you're a seasoned home chef or a curious food adventurer, this authentic Thai chicken soup promises to revolutionize your understanding of comfort food and introduce you to a symphony of exotic flavors that will leave you craving more.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 400ml coconut milk
- 2 cups chicken broth
- 200g chicken breast, sliced
- 1 stalk lemongrass, bruised
- 3-4 kaffir lime leaves
- 1-2 Thai chilies, sliced
- 200g mushrooms, sliced
- 2 tablespoons fish sauce
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by slicing chicken breast into thin strips, bruising the lemongrass by gently crushing it with the back of a knife, and thinly slicing the Thai chilies.
- In a large pot, combine coconut milk and chicken broth over medium heat, stirring to blend the liquids thoroughly.
- Add bruised lemongrass and kaffir lime leaves to the liquid, allowing them to simmer and release their aromatic flavors for about 5 minutes.
- Carefully add sliced chicken breast to the simmering liquid, cooking for approximately 8-10 minutes until the chicken is fully cooked and tender.
- Incorporate sliced mushrooms and Thai chilies into the soup, continuing to simmer for an additional 3-4 minutes.
- Season the soup with fish sauce, stirring to distribute the flavor evenly throughout the liquid.
- Remove the pot from heat and squeeze fresh lime juice into the soup, stirring gently to incorporate.
- Remove the lemongrass and kaffir lime leaves before serving to prevent tough texture while eating.
- Ladle the hot soup into serving bowls and garnish generously with fresh chopped cilantro.
- Serve immediately while hot, optionally with steamed jasmine rice on the side.
Tips
- Use fresh ingredients whenever possible - the quality of lemongrass, kaffir lime leaves, and Thai chilies can make a significant difference in flavor intensity.
- Don't rush the simmering process. Allowing the lemongrass and kaffir lime leaves to steep slowly helps extract maximum flavor.
- For a vegetarian version, replace chicken with tofu and use vegetable broth instead of chicken broth.
- If Thai chilies are too spicy, substitute with milder options like serrano or jalapeño peppers.
- For extra depth, consider adding a small piece of fresh ginger or galangal during the simmering process.
- Always remove lemongrass and kaffir lime leaves before serving to prevent tough, chewy bites.
- Serve immediately while hot to enjoy the soup's full aromatic profile and creamy texture.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 24g
Protein: 33g
Fat: 22g
Saturated Fat: 18g
Cholesterol: 60mg
