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Tom Ka Gai (Chicken & Coconut Milk Soup

Tom Ka Gai (Chicken & Coconut Milk Soup recipe image
This classic Tom Ka Gai is a vibrant and aromatic Thai soup that balances the richness of coconut milk with the sharp brightness of lime and the heat of chilies. Tender chicken breast simmers in a broth infused with galangal, lemongrass, and kaffir lime leaves (or zest), creating a complex flavor profile that is both comforting and invigorating. The dish comes together quickly, making it an excellent choice for weeknight dinners or when you need a light yet satisfying meal. Serve it hot, garnished with fresh cilantro, for a taste of Southeast Asia that warms the soul without weighing you down. It&# 226;€™s simple to prepare but delivers a depth of flavor that feels restaurant-quality.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 591.0
Dietary: Gluten-free
Description
This classic Tom Ka Gai is a vibrant and aromatic Thai soup that balances the richness of coconut milk with the sharp brightness of lime and the heat of chilies. Tender chicken breast simmers in a broth infused with galangal, lemongrass, and kaffir lime leaves (or zest), creating a complex flavor profile that is both comforting and invigorating. The dish comes together quickly, making it an excellent choice for weeknight dinners or when you need a light yet satisfying meal. Serve it hot, garnished with fresh cilantro, for a taste of Southeast Asia that warms the soul without weighing you down. It&# 226;€™s simple to prepare but delivers a depth of flavor that feels restaurant-quality.
Ingredients
  • 12 ounce Canned coconut milk
Directions
  1. 1
    Cut chicken breast into small, bite-sized chunks and toss with lime juice. Set aside to marinate while preparing other ingredients.
  2. 2
    Prepare the aromatics: bruise and chop lemongrass stalks, slice galangal (or ginger) thinly, and prepare chilies to your desired spice level.
  3. 3
    In a medium saucepan, combine coconut milk, lemongrass, galangal, and chilies.
  4. 4
    Bring the mixture to a gentle simmer over medium heat.
  5. 5
    Add the lime-soaked chicken pieces to the pot, stirring to distribute them evenly.
  6. 6
    Reduce heat to low and simmer for 12 to 15 minutes, or until the chicken is cooked through and tender.
  7. 7
    Remove from 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, piney flavor. If unavailable fresh, it can often be found frozen in Asian markets. Fresh ginger is an acceptable substitute.

For heat control, add chilies early for a pervasive warmth, or later for distinct spicy bites. Thai bird chilies are traditional; serranos or Fresno chilies make good substitutes for those who prefer less intensity.

Lemongrass adds significant aroma but is not edible in large pieces. Eat around the slices or remove them before serving.

Variations: This soup is excellent with firm white fish (such as grouper, sea bass, or monkfish) or shrimp instead of chicken. For a fusion twist, try adding kumquat slices instead of ginger and serving over Vietnamese rice noodles.

Storage: Best served fresh. If storing, refrigerate in an airtight container for up to 2 days. Reheat gently to avoid curdling the coconut milk.

Keywords: thai, soup, tom, kai, coconut, milk, chicken, lemongrass, galangal, lime, spicy, asian, dinner, comfort, quick, easy, healthy, gluten-free, paleo, low-carb
Read it online: https://www.chefs-mate.com/recipe/tom-ka-gai-chicken-coconut-milk-soup/