Gai Tom Kha (Thai Chicken In Coconut Milk Soup)
Description
This classic Thai soup, known as Tom Kha Gai, delivers a perfect balance of creamy, tangy, and spicy flavors. The rich coconut milk base is infused with the distinct aromatics of galangal, lemongrass, and kaffir lime leaves, creating a fragrant broth that warms the soul. Tender chicken pieces simmer gently in this aromatic liquid, absorbing the complex spices. It is a comforting yet vibrant dish, ideal for chilly evenings or as a light, flavorful meal. The addition of fresh lime juice and fish sauce at the end brightens the richness, while sliced chiles provide a customizable kick. Serve immediately with steamed jasmine rice for a complete and satisfying experience.Ingredients
Directions
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Combine coconut milk, chicken stock, galangal, lemongrass, and 4 of the sliced chiles in a saucepan.
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Bring the mixture to a boil over medium-high heat.
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Reduce heat to low and simmer for 20 minutes to infuse the flavors.
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Strain the stock through a fine-mesh sieve into a clean pot, discarding the galangal, lemongrass, and solids.
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Return the strained stock to a boil.
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Add the chicken pieces and simmer until cooked through and tender, about 2 to 3 minutes.
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Stir in the fish sauce, kaffir lime leaves, and remaining sliced chiles.
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Remove from heat and stir in the fresh lime juice.
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Ladle soup into bowls and garnish with chopped coriander leaves before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 687.9kcal
- % Daily Value *
- Total Fat 61.2g95%
- Saturated Fat 46.2g231%
- Cholesterol 80.1mg27%
- Sodium 107.4mg5%
- Total Carbohydrate 6.0g2%
- Dietary Fiber 0.2g1%
- Sugars 7.2g
- Protein 29.8g60%
* 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
Chicken Selection: For the best flavor and texture, using a whole small chicken chopped into small pieces with bones can enhance the broth's depth. If using bone-in chicken, increase the simmering time for the chicken until it is tender. For a quicker preparation or when cooking for guests who prefer ease of eating, boneless chicken breast is an excellent alternative.
Galangal Substitution: If you cannot find fresh galangal, dried galangal pieces work well for infusing flavor. Avoid substituting with ginger, as the flavor profile is distinct and crucial to authentic Tom Kha.
Spice Level: The heat level can be adjusted by varying the number of Serrano chiles used. For a milder soup, remove the seeds and membranes from the chiles before slicing.
Storage: This soup is best served fresh. Coconut milk can separate if stored for too long or reheated vigorously. If reheating, do so gently over low heat and stir well.
