Tom Kha Gai Thai Coconut Chicken Soup (Thai Galangal Chicken Soup) Recipe
When it comes to Thai cuisine, there are a few names that stand out for their exquisite flavors and authenticity. Near my place, there's a cluster of Thai restaurants, each with its unique charm and menu. Among my favorites are "Absolute Thai," "Amphawa," and "Thai Express." It was at the latter where I discovered a true gem - Tom Kha Gai. This spicy Thai coconut soup, made with a delightful combination of galangal, lemongrass, mushrooms, chilies, and chicken, has become my absolute favorite thing to order from our local Thai takeaway. I can't get enough of it, and I'm excited to share my experience and a fabulous homemade recipe for this soul-soothing soup.
Tom Kha Gai is not just a soup; it's an addiction! Once you try it, you'll be hooked, craving it for lunch, dinner, and everything in between. And don't worry, it pairs perfectly with a bowl of steaming rice for an out-of-this-world meal.
Additionally, it's essential to note that Tom Kha Gai differs from Tom Yum, another popular Thai soup. Tom Kha Gai has a creamy and spicy profile due to the presence of coconut milk, while Tom Yum is a hot and sour soup, often prepared with prawns (shrimp). Both soups have their unique charms, but Tom Kha Gai remains my all-time favorite Thai delight!
When you're ready to take your homemade Tom Kha Gai to the next level, add a dash of chili oil and a sprinkle of fresh coriander for that extra WOW factor! And hey, before you rush off to your local Thai takeaway, why not venture into the world of homemade magic? Here's the recipe for your very own Tom Kha Gai adventure!
2 stalks lemongrass
3-inch piece galangal (cut into coins)
3 shallots (roughly chopped)
3 cups chicken stock (I use 2 cube of Knorr Beef Stock Cube)
1.5 chicken thighs (cut into bite sized pieces)
4 cups coconut milk
3-4 Thai chilies (sliced)
1 cup oyster mushrooms
1 cup shimeji mushrooms
3 tomatoes (cut into quarters)
6 kaffir lime leaves (torn)
1 tbsp palm sugar
4 tbsp fish sauce
4 tbsp lime juice (you can add depending on preference)
1/4 cup cilantro (chopped)
Chili oil(garnish)
Salt to taste
Instructions:
1. Prep all the aromatics. Cut the ends off the lemongrass and peel the first layer. Cut into 3-inch pieces on a diagonal then smash using a knife to release flavour. Cut galangal and shallots but make sure to be careful when cutting the galangal because it’s hard to cut.
2. In a pot, combine chicken stock and the aromatics.
3. Bring to a simmer on medium-low heat then add the chicken.
4. Cook for 15 minutes then add coconut milk, Thai chilies, and mushrooms.
5. Let simmer for another 5 minutes then add tomatoes and kaffir lime leaves.
6. Simmer for an additional 5 minutes then season with salt, palm sugar, fish sauce, and lime juice.
7. Add cilantro at the end and enjoy with a bowl of rice.
There you have it - the secret to making a mind-blowing Tom Kha Gai soup right in the comfort of your own kitchen. Whether it's a chilly winter day or you simply crave the comforting warmth of this spicy and creamy Thai delight, this recipe is sure to impress your taste buds. Serve it as a light lunch, a delightful starter, or even alongside a bowl of boiled rice for a fulfilling dinner. So, the next time you're in the mood for an explosion of Thai flavors, whip up this sensational Tom Kha Gai and savor every spoonful. Enjoy!
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