This classic Thai soup, known as Tom Ka Gai, offers a perfect balance of creamy, spicy, sour, and aromatic flavors. The rich coconut milk base is infused with the distinctive citrusy notes of lemongrass and the earthy warmth of galangal. Tender chicken breast simmers gently in the fragrant broth until just cooked through, absorbing the complex spices. Fresh lime juice and chilies add a bright, zesty kick that wakes up the palate. Garnished with fresh cilantro, this comforting bowl is ideal for chilly evenings or when you crave a vibrant, healthy meal. It comes together quickly, making it a wonderful weeknight dinner or an impressive yet simple dish for guests.
Thai Chicken And Coconut Milk Soup (Tom Ka Gai Or Kai Tom
Description
This classic Thai soup, known as Tom Ka Gai, offers a perfect balance of creamy, spicy, sour, and aromatic flavors. The rich coconut milk base is infused with the distinctive citrusy notes of lemongrass and the earthy warmth of galangal. Tender chicken breast simmers gently in the fragrant broth until just cooked through, absorbing the complex spices. Fresh lime juice and chilies add a bright, zesty kick that wakes up the palate. Garnished with fresh cilantro, this comforting bowl is ideal for chilly evenings or when you crave a vibrant, healthy meal. It comes together quickly, making it a wonderful weeknight dinner or an impressive yet simple dish for guests.Ingredients
Directions
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Cut the chicken breast into small, bite-sized chunks.
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Pour lime juice over the chicken pieces and let them stand while you prepare the other ingredients.
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Trim the tough outer layers from the lemongrass stalk and cut it into very thin slices (about 1/16 inch thick) on a diagonal.
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Slice the galangal (or ginger) into thin rounds.
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Slice the hot chile peppers into thin circles, adjusting the amount based on your preferred heat level.
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In a medium saucepan, combine the coconut milk, sliced lemongrass, grated lime peel, galangal slices, and chile peppers.
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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 pot and stir to distribute them evenly.
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Reduce the heat to keep the soup just below a boil and simmer for 12 to 15 minutes, or until the chicken is fully cooked.
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Remove the soup from the heat and 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 more citrusy, pine-like flavor. It is available in most Asian grocery stores, often fresh or frozen. If unavailable, fresh ginger is an acceptable substitute.
For a milder soup, add the chile peppers later in the cooking process or remove them after simmering. For more heat, add them at the beginning.
Lemongrass adds significant aroma but is fibrous and not pleasant to eat. You can remove the slices before serving or simply eat around them.
Variation: This soup is also delicious with white fish like grouper, sea bass, or monkfish. Add delicate fish at the very end and cook just until opaque (about 5-7 minutes).
Another variation includes adding slices of kumquats instead of ginger for a sweeter, citrusy twist, or using sweet Fresno chiles instead of Thai bird's eye chiles for less heat.
Serve over Vietnamese rice noodles for a heartier meal.
