There’s something magical about the moment when the aromatic steam of Tom Kha Gai first hits your senses. It instantly transports you to the bustling streets of Bangkok, where the air is thick with the scent of lemongrass and lime. Today, I’m excited to share with you my favorite recipe for this Thai classic – a soup that’s not just a meal, but a journey for your taste buds.
Ingredients
- 2 cups coconut milk
- 2 cups chicken broth
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 4 kaffir lime leaves, torn
- 1-inch piece galangal, sliced
- 2 Thai bird’s eye chilies, sliced (adjust to taste)
- 1 lb boneless, skinless chicken breast, thinly sliced
- 8 oz mushrooms, sliced (shiitake or button)
- 1 cup cherry tomatoes, halved
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1/4 cup cilantro, chopped
- 2 green onions, sliced
Instructions
- Infuse the broth: In a large pot, combine coconut milk and chicken broth. Add lemongrass, kaffir lime leaves, galangal, and chilies. Bring to a gentle simmer over medium heat and let it infuse for 10 minutes.
- Cook the chicken: Add the sliced chicken to the simmering broth. Cook for 5-7 minutes until the chicken is just cooked through.
- Add vegetables: Stir in the mushrooms and cherry tomatoes. Simmer for another 3-5 minutes until the mushrooms are tender.
- Season: Remove from heat and stir in fish sauce and lime juice. Taste and adjust seasoning if needed.
- Garnish and serve: Ladle the soup into bowls. Sprinkle with chopped cilantro and green onions.
Serving Suggestions
Serve your Tom Kha Gai with a side of fragrant jasmine rice. The rice soaks up the creamy coconut broth, creating a perfect harmony of flavors. Don’t forget to offer extra lime wedges and a small bowl of chili oil on the side for those who like an extra kick!
Vegetarian Modification
To make a vegetarian version of this soup, simply replace the chicken with firm tofu cubes and use vegetable broth instead of chicken broth. Swap the fish sauce for soy sauce or a vegetarian fish sauce alternative.
Pro Tip: For an authentic touch, try using a mortar and pestle to lightly bruise the lemongrass before adding it to the soup. This releases more of its essential oils, intensifying the flavor.
Whether you’re a seasoned chef or a kitchen novice, this Tom Kha Gai recipe is sure to impress. The combination of creamy coconut, tangy lime, and aromatic herbs creates a symphony of flavors that dance on your palate. So gather your ingredients, fire up the stove, and get ready to embark on a Thai culinary adventure right in your own kitchen!
Have you tried making Tom Kha Gai before? Share your experience in the comments below!
