This classic Thai soup is a celebration of bold flavors, where succulent chicken, coconut milk, and fragrant herbs unite to create a harmonious and aromatic delight. Originating from the bustling markets of Thailand, Tom Kha Gai encapsulates the essence of rich traditions and the use of locally sourced ingredients. Join us as we guide you through crafting this delectable masterpiece, inviting you to savor the authentic taste of Thailand’s cherished culinary treasures.
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 1 stalk lemongrass, sliced (use the lower, tender part)
- 3-4 slices galangal (or ginger)
- 3-4 kaffir lime leaves (or lime zest)
- 2-3 Thai bird’s eye chilies, smashed (adjust to taste)
- 200g (about 7 oz) white mushrooms, sliced
- 1 small onion, sliced
- 2-3 tablespoons fish sauce
- 1-2 tablespoons lime juice
- 1 teaspoon sugar
- Fresh cilantro leaves for garnish
- Cooked jasmine rice, for serving (optional)
- In a pot, combine the chicken broth, lemongrass, galangal (or ginger), kaffir lime leaves (or lime zest), and smashed Thai chilies. Bring the mixture to a gentle boil and let it simmer for about 5-10 minutes to infuse the flavors.
- Add the sliced chicken to the pot and simmer until it’s cooked through, about 5-7 minutes.
- Once the chicken is cooked, add the coconut milk, sliced mushrooms, and sliced onion to the pot. Let it simmer for another 5 minutes.
- Season the soup with fish sauce, lime juice, and sugar. Adjust the seasoning to your taste, balancing the flavors between salty, sour, and a hint of sweetness.
- Remove the lemongrass stalk, galangal slices, and kaffir lime leaves from the soup.
- Serve the Tom Kha Gai hot, garnished with fresh cilantro leaves. You can enjoy it as a soup or pour it over cooked jasmine rice.