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Thai Chicken And Coconut Milk Soup (Tom Ka Gai Or Kai Tom Ga

Thai Chicken and Coconut Milk Soup (Tom Ka Gai or Kai Tom Ga recipe image
This classic Tom Ka Gai is a fragrant, warming soup that balances the richness of coconut milk with the bright acidity of lime and the heat of chilies. The broth is infused with lemongrass, galangal, and kaffir lime leaves, creating a complex aroma that is instantly recognizable. Tender chunks of chicken breast poach gently in the simmering liquid, absorbing these bold flavors. It is a comforting yet invigorating dish, perfect for chilly evenings or when you need a light but satisfying meal. The interplay of creamy, spicy, sour, and savory notes makes this a timeless favorite that feels both luxurious and home-cooked.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 591.0
Dietary: Gluten-free
Description
This classic Tom Ka Gai is a fragrant, warming soup that balances the richness of coconut milk with the bright acidity of lime and the heat of chilies. The broth is infused with lemongrass, galangal, and kaffir lime leaves, creating a complex aroma that is instantly recognizable. Tender chunks of chicken breast poach gently in the simmering liquid, absorbing these bold flavors. It is a comforting yet invigorating dish, perfect for chilly evenings or when you need a light but satisfying meal. The interplay of creamy, spicy, sour, and savory notes makes this a timeless favorite that feels both luxurious and home-cooked.
Ingredients
  • 12 ounce Canned coconut milk
  • 0.25 lb Chicken breast, cut into small chunks
  • 1 whole Lime, juiced and peel grated
  • 1 stalk Lemongrass, cut into very thin diagonal slices
  • 3 slices Galangal (or fresh ginger), thinly sliced
  • to taste whole Hot chile peppers, sliced
  • for garnish bunch Fresh cilantro
Directions
  1. 1
    Place the chicken chunks in a bowl and pour the lime juice over them. Let stand to marinate while you prepare the other ingredients.
  2. 2
    In a medium saucepan, combine the canned coconut milk, sliced lemongrass, grated lime peel, sliced galangal (or ginger), and sliced chile peppers if using.
  3. 3
    Bring the coconut milk mixture to a gentle simmer over medium heat.
  4. 4
    Add the lime-soaked chicken pieces to the simmering soup and stir to distribute them evenly.
  5. 5
    Reduce the heat so the soup stays just below a boil. Simmer for 12 to 15 minutes, or until the chicken is cooked through and opaque.
  6. 6
    Remove the soup from the heat. Serve immediately, garnished with fresh cilantro leaves.

Nutrition Facts

Servings 4

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 sharper, citrusy flavor. If you cannot find fresh galangal, frozen is available in most Asian grocery stores, or you can substitute with fresh ginger.

Adjust the heat level by adding chile peppers earlier for a spicier soup or later for a milder flavor. Thai bird's eye chilies are traditional, but serranos or Fresno chilies work well as substitutes.

Lemongrass adds significant aroma but the tough stalks are not pleasant to eat. You can remove the large pieces before serving or eat around them.

Variation: For a seafood version, substitute the chicken with firm white fish such as grouper, sea bass, or monkfish. Add the fish during the last 3-5 minutes of cooking to prevent overcooking.

Serve over Vietnamese rice noodles for a heartier meal.

Keywords: thai, tom, ka, gai, chicken, coconut, lemongrass, galangal, lime, chili, soup, spicy, aromatic, asian, comfort, gluten-free, dairy-free
Read it online: https://www.chefs-mate.com/recipe/thai-chicken-and-coconut-milk-soup-tom-ka-gai-or-kai-tom-ga/