This classic Thai dish, known as Tom Ka Ga, is a masterclass in balancing flavors. The rich, creamy coconut milk forms a luxurious base that tempers the sharp, zesty kick of fresh lime juice and the aromatic punch of lemongrass and galangal. Tender chicken breast pieces simmer gently in this fragrant broth, absorbing the complex spices. Its a soup that feels both comforting and invigorating, perfect for chilly evenings or when you need a boost of immunity. The heat from fresh chilies can be adjusted to your preference, making it customizable for every palate. Serve it hot with fresh cilantro and a squeeze of lime for the best experience.
Thai Chicken & Coconut Milk Soup (Tom Ka Ga)
Description
This classic Thai dish, known as Tom Ka Ga, is a masterclass in balancing flavors. The rich, creamy coconut milk forms a luxurious base that tempers the sharp, zesty kick of fresh lime juice and the aromatic punch of lemongrass and galangal. Tender chicken breast pieces simmer gently in this fragrant broth, absorbing the complex spices. Its a soup that feels both comforting and invigorating, perfect for chilly evenings or when you need a boost of immunity. The heat from fresh chilies can be adjusted to your preference, making it customizable for every palate. Serve it hot with fresh cilantro and a squeeze of lime for the best experience.Ingredients
Directions
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Cut the chicken breast into small, bite-sized chunks.
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Juice the lime and grate the peel.
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Pour the lime juice over the chicken pieces and let them stand while you prepare the other ingredients.
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Trim the lemongrass and cut it into very thin slices on the diagonal.
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Slice the galangal (or ginger) into thin rounds.
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Slice the chile peppers into thin circles, adjusting the quantity based on your desired heat level.
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In a medium saucepan, combine the coconut milk, sliced lemongrass, grated lime peel, galangal, and chiles.
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Bring the coconut milk mixture to a gentle simmer over medium heat.
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Add the lime-soaked chicken pieces to the simmering soup and stir to distribute them evenly.
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Reduce the heat to maintain a simmer just below a boil.
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Cook for 12 to 15 minutes, or until the chicken is fully cooked and opaque.
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Remove the soup from the heat.
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Serve immediately, garnished with fresh cilantro leaves.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 591.0kcal
- % Daily Value *
- Total Fat 63.0g97%
- Saturated Fat 54.0g270%
- Cholesterol 0.0mg0%
- Sodium 42.0mg2%
- Total Carbohydrate 7.5g3%
- Dietary Fiber 0.3g2%
- Sugars 9.0g
- Protein 6.9g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Galangal is similar to ginger but has a more citrusy, pine-like flavor. It is an edible rhizome available in most Asian groceries. If you cannot find it fresh, frozen galangal is a good alternative. Fresh ginger can also be used as a substitute, though the flavor profile will differ slightly.
The heat level of this soup is entirely up to you. Thai bird chiles are very hot; serrano or Fresno chiles are milder alternatives. Add chiles early in the cooking process for a pervasive heat, or later for a milder dish.
Lemongrass adds significant aroma and flavor but is tough and not edible in its whole form. Most people eat around the slices. Ensure you slice it thinly enough to extract the flavor.
Variation: This soup is excellent with white fish instead of chicken. Fresh grouper, sea bass, sole, or monkfish work well. If using fish, add it near the end of the cooking process and cook for only 3-5 minutes until opaque. Shrimp is also a popular variation.
Serving suggestion: This soup can be served over Vietnamese rice noodles for a heartier meal.
