LOVE all the heart-warming flavors in Tom Kha Gai: coconut milk, chicken, kaffir lime, lemongrass, galangal, Thai chili peppers and lime juice! Coziness with a kick in a bowl! The perfect way to warm up any day!
- 2 stalks lemongrass
- 3 inch section of fresh Thai galangal or 6–8 dried galangal pieces, thinly cut, no need to peel
- 3 c. chicken stock
- 3 c. coconut milk (Chaokoh brand is my favorite)
- 3 chicken breasts, cut into small bite-size pieces
- 2 c. sliced mushrooms of your choice, but not shitake (too overpowering)
- 1 small onion quartered and sliced 1/4 in. thick
- 4–8 Thai chilies, smashed so you can see the inside
- 4 fresh kaffir lime leaves, thinly slivered
- 4–6 tbsp. fish sauce, to taste
- Juice of 4–5 limes, to taste
- 1–2 tbsp. palm sugar or brown sugar, to taste
- handful of cilantro leaves
- Cut off the bottom your lemongrass stalks and discard. Remove the loose outer layer of leaves. Slice lemongrass at an angle, about an inch apart up to where the grass blade starts. Smash the lemongrass and chilies, in order to release the flavors, with the side of your chef’s knife or in a mortar and pestle.
- Place lemongrass, thinly sliced galangal, and slivered kaffir lime leaves in soup pot with coconut milk and chicken broth.
- Bring to a low boil.
- Add onion, mushrooms and chicken. If you think it needs more liquid add more chicken stock, or water.
- Keep at a low boil, until chicken is cooked through, about 15-20 minutes.
- After chicken is cooked, add smashed chilies.
- Cook for 2-3 minutes longer and then turn off the heat. But if you really want it spicy, add the chilies sooner. The longer the chilies sit in the soup, the spicier it will be.
- Add lime juice, fish sauce and sugar to taste. I like my tom kha gai more sour followed by a light salty, sweet flavor.
- Sprinkle cilantro leaves on top.
- Serve with jasmine rice. Enjoy!
This is a rich soup since I made it one part coconut milk and one part chicken broth. If I’m making this for my friends who love rich soups, I keep it this way. If I’m making it for my Thai hubby who doesn’t like it so rich, I do one part milk to two parts stock.
If you taste your soup after the chicken is cooked, and it doesn’t seem like you can taste the herbs, the herbs might not have had the chance to infuse the broth enough. That’s happened to me! I let it cook on low for a few minutes longer to draw out more of the flavors.
But keep in mind, that even as your herbs sit in the soup in your fridge, more of the flavors will come out, so I prefer making this soup ahead of time to let the herbs infuse the broth while it sits and warming it up before I serve it.
- Serving Size: 4-5