Gai Thom Kha

Gai Thom Kha is a deeply aromatic Thai soup that balances the richness of coconut milk with the sharp, citrusy notes of lemongrass and ginger. This dish features tender slices of white chicken simmered in a flavorful broth infused with garlic, shallots, and coriander roots. The addition of fragrant kaffir lime leaves and a touch of chili provides a complex, comforting warmth perfect for chilly evenings. It is a simple yet sophisticated meal that highlights fresh herbs and spices, offering a hearty and satisfying experience without being overly heavy. Ideal for a cozy dinner or a comforting lunch, this soup brings authentic Thai flavors to your kitchen with ease.

Cooking Method: Boiling, Stewing

Cuisine: Thai

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 2586.8

Dietary: Gluten-free

Description

Gai Thom Kha is a deeply aromatic Thai soup that balances the richness of coconut milk with the sharp, citrusy notes of lemongrass and ginger. This dish features tender slices of white chicken simmered in a flavorful broth infused with garlic, shallots, and coriander roots. The addition of fragrant kaffir lime leaves and a touch of chili provides a complex, comforting warmth perfect for chilly evenings. It is a simple yet sophisticated meal that highlights fresh herbs and spices, offering a hearty and satisfying experience without being overly heavy. Ideal for a cozy dinner or a comforting lunch, this soup brings authentic Thai flavors to your kitchen with ease.

Ingredients

2 stalks Lemongrass
3 tablespoon Siamese ginger, sliced
4 cloves Garlic
3 Peppercorns
7 roots Coriander roots
23 Shallots
4 cup Coconut milk, medium-thick
1 pound Chicken, white meat, sliced
5 chilies Red chilies (prik khee-nu)

Directions

1
Wash the lemongrass stalks, trim off the root ends and remove any tough outer layers.
2
Thinly slice the bottom 6 inches of the lemongrass stalks.
3
Chop a small portion of the sliced lemongrass finely.
4
In a blender or mortar, puree the finely chopped lemongrass with 1 tablespoon of sliced ginger, garlic cloves, peppercorns, coriander roots, and shallots.
5
Pour 1 cup of coconut milk into a large pot and bring it to a boil over medium heat.
6
Add the blended lemongrass mixture to the boiling coconut milk and stir well.
7
Reduce the heat to medium and continue stirring.
8
Add the sliced chicken, the remaining coconut milk, the remaining ginger slices, and the remaining lemongrass stalks.
9
Bring the soup back to a boil, then reduce the heat and simmer uncovered until the chicken is tender and cooked through.
10
Season the soup with fish sauce, lime juice, and chilies to taste.
11
Ladle the soup into bowls and garnish with shredded kaffir lime leaves and chopped cilantro sprigs.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2586.8kcal

% Daily Value *
Total Fat 128.3g198%
Saturated Fat 68.3g342%
Cholesterol 134.7mg45%
Sodium 267.6mg12%
Total Carbohydrate 367.0g123%
Dietary Fiber 123.3g494%
Sugars 179.2g
Protein 90.2g181%

* 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

To make fresh coconut milk: Blend 2 cups of fresh or frozen grated coconut with water. Strain through double cheesecloth, pressing out all liquid. This yields thick coconut milk. To make thinner milk, add warm water to the residue from the first straining, let stand for 5 minutes, and press again. For coconut cream, refrigerate the first pressing and the cream will rise to the top.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

Adjust the amount of fish sauce and lime juice according to your preference for saltiness and acidity.

Keywords: thai, soup, chicken, lemongrass, ginger, coconut milk, garlic, shallots, coriander, peppercorns, cloves, lime leaves, chilies, fish sauce, aromatic, comforting, simmer, herbs, spicy, savory, asian

Read it online: https://www.chefs-mate.com/recipe/gai-thom-kha/