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Chicken Coconut Soup (Tom Kah Gai

Chicken Coconut Soup (Tom Kah Gai recipe image
This classic Thai Tom Kah Gai is a vibrant balance of spicy, sour, and savory flavors. The rich coconut milk base is infused with aromatic lemongrass, galangal, and kaffir lime leaves, creating an unforgettable fragrance. Tender chicken breasts poach gently in the broth alongside earthy straw mushrooms. It is perfect served over steamed jasmine rice for a comforting yet light meal. Ideal for weeknight dinners or when you crave authentic Southeast Asian cuisine without the fuss. The heat from green chilies can be adjusted to your preference, making it versatile for all spice tolerance levels.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 452.7
Dietary: Gluten-free
Description
This classic Thai Tom Kah Gai is a vibrant balance of spicy, sour, and savory flavors. The rich coconut milk base is infused with aromatic lemongrass, galangal, and kaffir lime leaves, creating an unforgettable fragrance. Tender chicken breasts poach gently in the broth alongside earthy straw mushrooms. It is perfect served over steamed jasmine rice for a comforting yet light meal. Ideal for weeknight dinners or when you crave authentic Southeast Asian cuisine without the fuss. The heat from green chilies can be adjusted to your preference, making it versatile for all spice tolerance levels.
Ingredients
  • 2 tablespoon Vegetable oil
  • 4 cloves Garlic
  • 4 tablespoon Green onion -- chopped
  • 1 Lemon Grass -- cut up
  • 1 teaspoon Ground black pepper
  • 1 teaspoon Red curry paste
  • 2 Green Chilies -- chopped
  • 4 Kaffir Lime leaves
  • 1 sl Galanga (kha) -- 1" pc
  • 3 cup Water
  • 1 pound Chicken breast halves
Directions
  1. 1
    Heat vegetable oil in a large pot or wok over medium heat.
  2. 2
    Add garlic, bruised lemongrass, sliced galangal, kaffir lime leaves, and red curry paste. Stir-fry for 1-2 minutes until fragrant.
  3. 3
    Pour in water and bring the mixture to a rolling boil.
  4. 4
    Toss chicken breast halves with cornstarch.
  5. 5
    Add coated chicken to the boiling broth. Cook for 4-5 minutes until chicken is no longer pink.
  6. 6
    Stir in coconut milk, straw mushrooms, fish sauce, and lime juice.
  7. 7
    Reduce heat to low and simmer gently for 2 minutes to meld flavors. Do not boil vigorously after adding coconut milk.
  8. 8
    Remove from heat. Garnish with chopped green chilies, green onions, and fresh coriander. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 452.7kcal
% Daily Value *
Total Fat 12.4g20%
Saturated Fat 2.4g12%
Cholesterol 96.5mg33%
Sodium 113.9mg5%
Total Carbohydrate 48.7g17%
Dietary Fiber 6.5g26%
Sugars 4.0g
Protein 43.1g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, tom kha gai, chicken soup, coconut milk, lemongrass, galangal, kaffir lime, spicy, curry paste, straw mushrooms, fish sauce, lime juice, asian cuisine, comfort food, gluten free, dairy free, quick dinner, aromatic, simmered, fresh herbs
Read it online: https://www.chefs-mate.com/recipe/chicken-coconut-soup-tom-kah-gai/