Savor the soothing flavors of our Coconut Bliss: Thai Coconut Chicken Soup (Tom Kha Gai). This iconic Thai soup is a harmonious blend of creamy coconut milk, tender chicken, aromatic herbs, and a hint of tangy lime. It's a comforting, soul-warming dish that perfectly embodies the complexity and balance of Thai cuisine.
Preparation and Cooking Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Servings and Serving Size
- Servings: 4
- Serving Size: 1 bowl
Nutritional Profile (per serving)
- Calories: 300 kcal
- Protein: 20g
- Carbohydrates: 15g
- Fat: 20g
- Sodium: 700mg
- Sugar: 5g
Ingredients
- Chicken Breast (boneless, skinless): 400g (0.88 lbs or 14 oz), thinly sliced
- Coconut Milk: 400ml (13.5 oz)
- Chicken Broth: 500ml (17 oz)
- Lemongrass: 2 stalks, bruised
- Galangal: 10 slices
- Kaffir Lime Leaves: 6
- Fish Sauce: 2 tbsp
- Lime Juice: 3 tbsp
- Thai Chilies: 2, sliced
- Mushrooms: 200g (7 oz), sliced
- Sugar: 1 tsp
- Fresh Cilantro: For garnish
Method of Preparation
- Simmer Aromatics: In a pot, simmer lemongrass, galangal, and lime leaves in chicken broth.
- Add Chicken and Mushrooms: Stir in chicken and mushrooms. Cook until chicken is done.
- Add Coconut Milk: Pour in coconut milk, bring to a gentle simmer.
- Season: Add fish sauce, lime juice, sugar, and chilies. Adjust to taste.
- Serve: Garnish with cilantro. Serve hot.
Tips for Culinary Success
- Don’t boil the coconut milk to prevent curdling.
- Use fresh lemongrass and galangal for the best flavor.
- Adjust the level of spiciness with the number of chilies.
Frequently Asked Questions (FAQs)
Can I use ginger instead of galangal?
Galangal is preferred for authenticity, but ginger is a suitable substitute.
What can I serve with this soup?
It pairs well with jasmine rice or Thai spring rolls.
Can I make it vegetarian?
Yes, use tofu instead of chicken and vegetable broth.