Tom Kha Gai (Thai Coconut Chicken Soup)

THAI·NON-VEGSource

A creamy, flavorful, and aromatic Thai coconut soup with tender chicken, mushrooms, and tomatoes, finished with fresh herbs and lime.

Ingredients

16

AROMATICS

Lemongrass

2 stalks

Galangal

1 piece

Thai Chili

3 pieces

Shallot

4 pieces

Kaffir Lime Leaves

3 pieces

SOUP BASE

Chicken Stock

2 cups

Palm Sugar

2 tsp

Fish Sauce

2 tbsp

Coconut Milk

13.5 oz

SOUP ADD-INS

Tomato

1 piece

Shimeji Mushrooms

5 oz

Chicken Breast

9 oz

FOR GARNISH AND SERVING

Lime

0.5 piece

Green Onion

2 stalks

Cilantro

¼ cup

Cooked Rice

2 cups

Equipment

Mortar and Pestle

Instructions

1Prepare Aromatics10m

Prepare Lemongrass

Trim the tough ends of the lemongrass stalks and cut them into 2-inch pieces.

Prepare Galangal

Peel the galangal root and slice it into thin pieces. Note: Galangal has a woody texture and a distinct spicy, peppery flavor different from ginger.

Prepare Chilies

Remove stems from the Thai chilies. Adjust quantity to your spice preference.

Prepare Shallots

Peel and dice the shallots.

Prepare Kaffir Lime Leaves

Remove the central stem from the kaffir lime leaves.

2Crush Aromatics5m

Crush Lemongrass, Galangal, and Chilies

In a mortar and pestle, crush the lemongrass, galangal, and Thai chilies until they form a coarse paste. This releases their essential oils and aroma.

Add Shallots and Lime Leaves

Add the diced shallots and kaffir lime leaves to the mortar and briefly pound to release their fragrance.

3Simmer the Soup Base10m

Heat Stock

Pour chicken stock into a wok or medium-sized pot and bring to a simmer over medium heat.

Add Aromatics

Add the crushed aromatics mixture to the simmering stock.

Add Seasonings

Stir in palm sugar and fish sauce.

Add Coconut Milk

Pour in the can of coconut milk and stir to combine.

4Cook the Add-ins15m

Add Tomatoes and Mushrooms

Add the tomato wedges and shimeji mushrooms to the soup.

Add Chicken

Add the sliced chicken breast to the soup. Stir gently to distribute.

Simmer Until Cooked

Simmer the soup gently over medium-low heat for about 10-15 minutes, or until the chicken is fully cooked through and the tomatoes are tender but not falling apart. Stir occasionally.

Remove Tomato Peels

If the tomato peels have loosened, carefully remove them with chopsticks or a spoon.

5Finish and Serve5m

Add Fresh Herbs

Stir in the chopped cilantro and green onions.

Add Lime Juice

Squeeze in lime juice to taste. Start with about 1/4 cup and add more if desired for a brighter, tangier flavor.

Serve

Ladle the Tom Kha Gai into bowls over cooked jasmine rice. Garnish with extra cilantro and green onions if desired.