This authentic Tom Ka Gai is a vibrant fusion of spicy, sour, and creamy flavors that warms the soul. The broth is built on a base of rich coconut milk, galangal, lemongrass, and aromatic kaffir lime leaves, creating a deeply fragrant foundation. Tender chicken breast pieces poach gently in the simmering liquid, absorbing the complex spices without becoming tough. A final splash of fresh lime juice and a sprinkle of cilantro brighten the dish, balancing the heat from Thai chiles. It is incredibly quick to prepare, making it an ideal weeknight dinner or a comforting remedy for cold days. Serve it hot with steamed jasmine rice or over rice noodles for a hearty, satisfying meal that captures the essence of Thai home cooking.
Thai Chicken & Coconut Milk Soup (Tom Ka Gai
Description
This authentic Tom Ka Gai is a vibrant fusion of spicy, sour, and creamy flavors that warms the soul. The broth is built on a base of rich coconut milk, galangal, lemongrass, and aromatic kaffir lime leaves, creating a deeply fragrant foundation. Tender chicken breast pieces poach gently in the simmering liquid, absorbing the complex spices without becoming tough. A final splash of fresh lime juice and a sprinkle of cilantro brighten the dish, balancing the heat from Thai chiles. It is incredibly quick to prepare, making it an ideal weeknight dinner or a comforting remedy for cold days. Serve it hot with steamed jasmine rice or over rice noodles for a hearty, satisfying meal that captures the essence of Thai home cooking.Ingredients
Directions
-
Marinate the chicken breast chunks in lime juice while you prepare the other ingredients.
-
In a medium saucepan, combine the coconut milk, sliced lemongrass, grated lime peel, sliced galangal (or ginger), and sliced chiles.
-
Bring the coconut milk mixture to a gentle simmer over medium heat.
-
Add the lime-soaked chicken pieces to the simmering broth and stir to distribute evenly.
-
Reduce the heat to low so the soup stays just below a boil, and cook for 12 to 15 minutes until the chicken is fully cooked.
-
Remove from heat and serve immediately, garnished with fresh cilantro leaves.
Nutrition Facts
Servings 1
- 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
Galanga is similar to ginger but has a sharper, citrusy flavor. If you cannot find fresh galangal, you can use fresh ginger as a substitute, or look for frozen galangal in Asian grocery stores.
Adjust the heat level by adding more or fewer chiles. For a milder soup, add chiles later in the cooking process or remove them before serving. For extra heat, include the seeds of the chiles.
Lemongrass adds significant aroma but is not edible in its whole form. You will likely need to eat around the tough slices.
Variation: This soup is excellent with white fish such as grouper, sole, sea bass, or monkfish instead of chicken. Shrimp is also a popular alternative.
Serving Suggestion: Traditionally served with steamed jasmine rice, this soup is also delicious over Vietnamese rice noodles.
