Tom Kha Gai
This Tom Kha Gai - Thai Chicken Soup recipe is creamy, fresh and zesty and comes together quick; being best served with rice to make a satisfying meal.
Servings 4
Calories 524kcal
Ingredients
- 400 milliliters / 1 ½ cups coconut milk
- 500 milliliters / 2 cups chicken stock
- 1 inch chunk galangal peeled, sliced and smashed with the base of a heavy knife
- 3 kaffir lime leaves stems removed and finely chopped
- 2 stalks lemongrass base removed and smashed with the base of a heavy knife
- Handful fresh cilantro stalks set aside and leaves finely chopped
- 300 grams / 1 large chicken breast
- 200 grams / 7 ounces mushrooms sliced
- 1 shallot peeled and roughly chopped
- 1 Thai chili trimmed and finely sliced (see Ingredients section)
- 185 grams / 1 cup Jasmine rice
- 310 milliliters / 1 ¼ cups water
Instructions
- Place the coconut milk and chicken stock in a heavy bottomed pot on low heat.
- Add the galangal, lime leaves, lemongrass and cilantro stalks, cooking to infuse the soup for 10 minutes.
- Meanwhile, cut the chicken into bite size pieces and add to the fragrant soup stock to cook for 10 minutes, stirring every few minutes to cook evenly.
- Add the mushrooms, shallot and chili to the soup, cooking for a further 5 minutes.
- For the rice, wash until the rice until the water runs clear and toss into a small saucepan.
- Pour the water on top and place on high heat, covered and cook for 12 minutes. Only move the lid if the water is boiling over and place it ajar, mostly covering the rice.
- Turn the heat off and place the lid on top and leave the rice to rest for 5 minutes.
- Lastly, toss in the lime juice and stir to combine.
- Spoon 2-3 tablespoons of fluffy rice into a bowl and ladle the soup on top, discarding the galangal and lemongrass (or simply leaving it at the bottom of the bowl).
- Sprinkle over some of the finely chopped cilantro leaves and serve up immediately.
- Dig in!
Notes
- Coconut milk: A nice thick creamier milk is best. It's not recommended to replace with reduced fat here. If you want to make it creamier, you could add 1 cup coconut cream and thin it out with ½ cup water.
- Chicken stock: The best to use is homemade stock, but any good full bodied chicken stock works well here. If you don’t have any one hand, substitute in equal measure with vegetable stock.
- Galangal: This Asian ingredient can be found in most Asian supermarkets as a fresh rhizome which is what you’ll want here. It closely resembles ginger in appearance, but has a very different flavor in that it is more citrusy and lighter in fragrance than ginger. They cannot be interchanged, so if you cannot source fresh galangal for the soup, simply add 1 tablespoon fresh ginger and ½ teaspoon lemon juice to create a similar flavor.
- Kaffir lime leaves: So much of Tom Kha Gai flavor comes from these small leaves that will hit you with their fragrance when you remove the stems. Fresh is best here, though dry leaves will also work. You should be able too source these from Asian supermarkets. If you cannot source Kaffir lime leaves, simply substitute with 1 teaspoon lime zest.
- Lemongrass: The mild citrus flavor in fresh lemongrass works perfectly to compliment the galangal, lime leaves and lime juice in our soup. You should be able to source this fresh from an Asian supermarket. If you cannot source fresh lemongrass, you can use 2 teaspoons of ginger alongside 2 teaspoons of cilantro stalks.
- Cilantro: Fresh cilantro is also known as coriander (which is actually the name for the seeds) helps infuse the soup base with the stalks. The finely chopped leaves help to round out the citrusy flavor of the soup with a garnishing on top. If you cannot stand the flavor of this, simply omit from the recipe.
- Rice: Tom Khai Gai is most often served traditionally with rice, Jasmine rice is best served here, thanks to it being grown primarily in Southeast Asia with it’s long but also thicker grain then Basmati, though you can use Basmati as a full replacement.
- Making Tom Kha Gai vegetarian: Simply replace the chicken stock with vegetarian stock in equal measure and replace the chicken with tofu or adding a variety of vegetables like baby corn, bell peppers, or snap peas.
- Heavy pot: The soup cooks in a large pot so you’ll need one large enough to serve 4 people.
- Storing leftovers: Allow the soup to cool completely before transferring it to an airtight container and refrigerating it. It can be stored for up to 3 days. Reheat the soup on the stovetop or in the microwave before serving.
Nutrition
Calories: 524kcal