If You Can Only Make One Dish, Make Tom Kha Gai
Recipe Overview
Overview
Tom Kha Gai, a beloved Thai coconut chicken soup, is a dish that truly embodies the essence of Thai cuisine. With its rich and aromatic broth, this soup is not only comforting but also incredibly flavorful. The key ingredients—galangal, lemongrass, and kaffir lime leaves—create a harmonious blend that transports you straight to Thailand with every spoonful.
The preparation begins with simmering chicken thighs in homemade chicken stock, allowing the meat to absorb the flavors and become tender. As the chicken cooks, the addition of coconut milk transforms the broth into a creamy delight, balancing the savory and slightly sweet notes. The infusion of herbs adds depth, while the subtle heat from the chili ensures that the soup remains approachable for all palates.
What I love most about Tom Kha Gai is its versatility. You can adjust the richness by varying the amount of coconut milk, making it as light or creamy as you desire. Plus, it’s a fantastic way to use up any leftover herbs you might have in your kitchen. Serve it alongside jasmine rice for a complete meal, or enjoy it on its own as a soothing remedy on a chilly day.
This dish is not just a recipe; it’s a warm hug in a bowl, perfect for sharing with family and friends. Whether you’re a seasoned cook or a beginner, making Tom Kha Gai at home is an achievable and rewarding experience that will surely impress anyone at your table.
Recipe Details
Steps & Tips
Bring homemade chicken stock to a simmer.
Tip: Use neutral-tasting chicken stock to avoid overpowering flavors.
Add cut boneless skinless chicken thighs to the simmering stock.
Add salt to the chicken and let it simmer for about 15 minutes.
Tip: Use chicken thighs instead of breasts for better flavor and texture.
Slice galangal into thin rounds.
Tip: Slice galangal into thin rounds for better infusion.
Cut lemongrass in half, remove dry outer layers, smash it, and cut into chunks.
Tip: Smash lemongrass to release its aroma into the soup.
Twist and tear kaffir lime leaves into chunks.
Cut one chili on a diagonal and set aside.
Add coconut milk to the pot.
Tip: Adjust the coconut milk ratio to customize the soup's richness.
Add all prepared herbs to the soup.
Tip: Herbs are for infusion only; they are not meant to be eaten.
Tip: Wrap herbs in cheesecloth for easier removal if desired.
Add oyster mushrooms to the soup.
Add half of the fish sauce and finely chopped palm sugar.
Tip: Use any sweetener if palm sugar is unavailable.
Let the soup simmer for about 4 to 5 minutes.
Tip: Frozen galangal is a good substitute if fresh is unavailable.
Turn off the heat and add lime juice to the soup.
Taste the soup and adjust seasoning with reserved fish sauce and lime juice.
Garnish with cilantro or green onions.
Tip: Use a neutral chili oil for drizzling if you want to add color.
Tip: Remove some herbs before serving for easier eating.
Serve the soup with jasmine rice or on its own.
Tip: Serve Tom Kha Gai with jasmine rice for a complete meal.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Fish
→ Substitution: Soy Sauce
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Galangal is a key ingredient in Tom Kha Gai, providing a unique flavor that cannot be substituted with ginger.
- •The soup is traditionally served with jasmine rice, making it a complete meal.
- •Tom Kha Gai is known for its comforting and aromatic qualities, making it a popular choice for those feeling under the weather.
- •The herbs used in Tom Kha Gai are primarily for infusion and are not meant to be eaten.
