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Authentic Tom Kha Gai Recipe!
This is the BEST EVER & the Authentic Tom Kha Gai, Thai coconut soup recipe.
Tom means soup, Kha means “galangal”, a type of aromatic root vegetable. Galangal looks similar with ginger, but the aroma is completely different. Ginger is more spicy, pungent than galangal. Also galangal has a more earthier fragrance and mild flavor.
Gai means chicken, so this soup recipe includes chicken. But actually, the soup name is “Tom Kha” and whatever at the end is the main protein. For example, if your tom kha has shrimp (Koong), it will be tom kha koong.
So yes, you can use chicken, shrimp, beef, pork, tofu or extra vegetables to your taste! 😙
This coconut-ty and creamy soup is so perfect to warm your soul, heart and body during this time of year. So what are we waiting for? Let’s get started!
Check out more Asian at Home Thai Recipes!
https://seonkyounglongest.com/thai-basil-fried-rice/
https://seonkyounglongest.com/pad-thai/
https://seonkyounglongest.com/pad-prik-king/
https://seonkyounglongest.com/thai-grilled-chicken-salad/
https://seonkyounglongest.com/thai-chicken-rice-soup/
https://seonkyounglongest.com/drunken-noodles/
Check out more Asian at Home Thai Recipes!
Cut 1 large or 2 small lemongrass into small pieces and clean up 2 oz galangal. Remove stems from 1 to 3 Thai chilis. Pound lemongrass with mortar and pastor then galangal and Thai chilis. This way, the aroma and natural oil will be released from the vegetables.
Dice 2 medium or 4 small shallots, cut 1 large tomato into 8 to 10 wedges.
Remove stamps from 2 to 3 kaffir lime leaves and clean up and separate 5 oz of your favorite mushrooms (I like oyster or beech mushrooms for this recipe)
If you can’t fine fresh kaffir lime leaves at your local Asian grocery stores, use dried one! Dried kaffir lime leases are easy to fine on Amazon!
Slice 2 tsp palm sugar if you are using a harden one. You can use regular sugar too but palm sugar makes the sweet flavor more mild and round.
Chop 2 green onions and handful of cilantro for garnish later.
Lastly, cut 1 chicken breast into bite size. Set aside.
Pour chicken broth into a wok or medium size pot. Add lemongrass, galangal and shallot. Bring it to boil over medium high heat, then add palm sugar, 2 tbsp fish sauce, 1 can(13.5 oz) of coconut milk, tomatoes, mushrooms, lime leaves, Thai chilies and chicken. Stir gently and bring it to a light simmer, then reduce heat to medium and gently simmer for 6 minutes or until chicken is fully cooked.
Cooking it low and gentle and stirring into one direction is the key for the coconut milk to not saperate.
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You can add some chili oil to your taste for more kick! I usually like as creamy and smooth as is though. ☺️
Add green onion and cilantro. Turn off the heat. Lastly, add lime juice. 1/4 cup if you like more creamier soup and 1/3 cup if you want more tangy flavor in your soup.
Stir gently one last time and serve with warm cooked jasmine rice!
Enjoy!
Authentic Tom Kha Gai
- Author: Seonkyoung
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
Scale
- 2 cups chicken broth
- 1 large or 2 small lemongrass, pounded
- 2 oz galangal, pounded
- 2 medium or 4 small shallots, diced
- 2 tsp palm sugar
- 2 tbsp fish sauce
- 1 can (13.5 oz) coconut milk
- 1 large tomato
- 5 oz mushrooms (I like oyster or beech mushrooms but you can use your favorite mushrooms)
- 2 to 3 kaffir lime leaves, removed stems
- 1 to 3 Thai chilies, pounded
- 10 oz chicken, sliced into bite size (approximately 1 chicken breast or 2 chicken thighs)
- 2 green onions, chopped
- Handful cilantro, chopped
- 1/4 to 1/3 cup freshly squeezed lime juice (approximately 2 to 3 limes)
Instructions
- Pour chicken broth into a wok or medium size pot. Add lemongrass, galangal and shallot. Bring it to boil over medium high heat, then add palm sugar, fish sauce, coconut milk, tomatoes, mushrooms, lime leaves, Thai chilies and chicken. Stir gently and bring it to a light simmer, then reduce heat to medium and gently simmer for 6 minutes or until chicken is fully cooked.
- Add green onion and cilantro. Turn off heat. Lastly, add lime juice. 1/4 cup if you like more creamier soup and 1/3 cup if you want more tangy flavor in your soup. Stir gently one last time and serve with warm cooked jasmine rice! Enjoy!
- Prep Time: 10 mins
- Cook Time: 10 mins
