Thai Chicken in Coconut Milk Soup (Gai Tom Kha)

This authentic Gai Tom Kha Gai is a comforting bowl of warmth, blending rich coconut milk with the zesty brightness of lemongrass and galangal. The broth is fragrant and slightly spicy, balanced by the savory depth of fish sauce and fresh lime juice. Tender pieces of chicken breast simmer briefly in the aromatic liquid, ensuring they remain juicy and flavorful. It&# 226;ÂÂs a perfect dish for chilly evenings or when you need a soothing meal. Quick to prepare yet deeply satisfying, this soup captures the essence of Thai home cooking with its harmonious mix of sweet, sour, salty, and spicy notes. Serve it hot with steamed rice for a complete, nourishing experience that feels like a hug in a bowl.

Cooking Method: Boiling, Stewing

Cuisine: Thai

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 687.9

Dietary: Gluten-free

Description

This authentic Gai Tom Kha Gai is a comforting bowl of warmth, blending rich coconut milk with the zesty brightness of lemongrass and galangal. The broth is fragrant and slightly spicy, balanced by the savory depth of fish sauce and fresh lime juice. Tender pieces of chicken breast simmer briefly in the aromatic liquid, ensuring they remain juicy and flavorful. It&# 226;ÂÂs a perfect dish for chilly evenings or when you need a soothing meal. Quick to prepare yet deeply satisfying, this soup captures the essence of Thai home cooking with its harmonious mix of sweet, sour, salty, and spicy notes. Serve it hot with steamed rice for a complete, nourishing experience that feels like a hug in a bowl.

Ingredients

4 cup Medium coconut milk
1 1/2 cup Chicken stock
3 Quarter-sized pieces dried
1 lb Chicken breast, cut into 1/2-inch pieces
4 tbsp Fish sauce
5 Kaffir lime leaves
2 Limes, juiced
2 tbsp Chopped coriander leaves
4 stalks Lemongrass, bruised and cut into 2-inch pieces
6 pieces Fresh galangal, sliced
2 Serrano chiles, sliced into rounds

Directions

1
Combine coconut milk, chicken stock, galangal, lemongrass, and 4 of the chiles in a large saucepan.
2
Bring the mixture to a boil over medium-high heat.
3
Reduce heat to low and simmer for 20 minutes to infuse the flavors.
4
Strain the stock through a fine-mesh sieve into a clean pot, discarding the galangal and lemongrass.
5
Return the strained stock to a boil.
6
Add the chicken pieces and simmer until just tender, about 2-3 minutes.
7
Stir in fish sauce, kaffir lime leaves, and the remaining chiles.
8
Remove from heat and stir in the lime juice.
9
Ladle into bowls and garnish with chopped coriander.

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

For the best flavor, use a whole small chicken chopped into small pieces with the bones; increase simmering time until meat is tender and easily pulls from the bone.

Boned chicken breast is recommended for quicker cooking and serving guests who prefer easy-to-eat pieces.

If fresh galangal is unavailable, you can substitute with ginger, though the flavor will be less distinct.

Adjust the amount of chiles and lime juice to suit your preference for heat and acidity.

Keywords: thai, soup, chicken, coconut, galangal, lemongrass, kaffir, lime, spicy, comfort, gluten-free, dairy-free, asian, broth, fish, sauce, coriander, chili, easy

Read it online: https://www.chefs-mate.com/recipe/thai-chicken-in-coconut-milk-soup-gai-tom-kha/