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Best Tom Kha Gai Recipes

Best Tom Kha Gai Recipes



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Tom Kha Gai Shopping Tips

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Tom Kha Gai Cooking Tips

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.


Tom Kha Gai Soup Recipe – The Best Method for Home Cooks

This traditional Tom Kha Gai soup features a coconut milk-based broth that is infused with flavorful roots, herbs, and spicy chilies. Fragrant and creamy yet salty and tangy, that is filling but light and full of flavor. This Thai Coconut Chicken Soup can be made in an Instant Pot as well.

I love Thai food and Tom Kha Gai soup is one of my favorites of all time hence this is the soup that we always order every time we eat out at any Thai restaurant.

I was so interested in learning to make this soup at home although the ingredients are much more exotic than what I was accustomed to, it’s fairly a simple soup to make.

Also, it takes a lot of tasting to get the perfect balance of flavors that suit one’s own tastes and it is very worth it.

This soup can be made with a wide variety of add-ins, it all depends on what is available. I normally use the chicken thighs, which is what the ‘kai’ means in Thai but you can use beef or shrimp.


BEST EVER TOM KHA GAI SOUP ( THAI COCONUT CHICKEN SOUP )

when I was in college, I fell in love with cooking. Like, swept me off my feet, fall flat on my back, obsess over it day in and day out in love. And so, it being 2006, . I went into detail about my obsessions and how the one recipe I always wanted to learn to make was the fresh salsa from my favorite Mexican restaurant. In fact, you can read the story here and get the recipe for the best restaurant style salsa everby clicking here. You’ll thank me later (pretty sure).

What happened was this: a guy at my college found my profile and saw that it was my lifelong dream to recreate this salsa. He reached out to the head of marketing or CEO or something like that at the restaurant in question and told her this sob story about how we were engaged and living abroad and I was terribly homesick and all he wanted to do for Christmas was make me a giant feast to remember home, including this salsa that I loved so much, of course.

tom kha soup is based off the exceptional dish found at a local chain of restaurants in the state where I went to college. It was different than the Thai coconut chicken soup I’d had before, and it sold me forever and ever on Thai food. I couldn’t quite put my finger on it solo, though, but it all made sense when he got me the secret recipe.

This tom kha soup recipe (or Thai coconut chicken soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor. The very best tom kha gai recipe I’ve ever made or tried. With Whole30, paleo, and vegan options, too.

Ingredients

  • 1 Tbsp. coconut oil
  • 1/2 onion sliced
  • 2 garlic cloves chopped
  • 1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved
  • 3 quarter-inch slices slices galangal or ginger
  • 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
  • 2 teaspoons red Thai curry paste
  • 4 cups chicken broth see Note 1 if vegan or on Whole30
  • 4 cups canned coconut cream or coconut milk
  • 2 medium chicken breasts cut into bite-sized pieces, see Note 2 for vegan/vegetarian or to use shrimp
  • 8 oz. white mushroom caps sliced
  • 1-2 Tbsp. coconut sugar if on Whole30, see Note 3
  • 1 1/2 – 2 Tbsp. fish sauce plus more to taste, see Note 4 if on Whole30 or vegan
  • 2-3 Tbsp. fresh lime juice
  • 2-3 green onions sliced thin
  • fresh cilantro chopped, for garnish

Wine Pairing

Instructions

1.In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes

2.Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos, and lime juice, plus more of each to taste.

3.Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.


Tom Kha Gai (Thai Coconut Soup) Recipe

Ingredients

  • 1 – 2 cups chicken broth
  • 1 (14-ounce) can full-fat coconut milk
  • 2 stalks lemongrass, cut into ¼ inch slices
  • 1 -inch piece of fresh Thai galangal, cut into ⅛ – ¼ inch slices
  • 8 – 10 kaffir lime leaves, ripped in half
  • 2 – 3 cooked or raw chicken thighs or breasts, cut into 1 -inch pieces
  • 1 – 3 Thai bird’s eye chiles, sliced into rings
  • 1 medium onion, coarsely chopped
  • 1 medium tomato, coarsely chopped
  • 1 cup oyster, shiitake, or straw mushrooms, coarsely chopped
  • Cooked jasmine rice for serving (optional)

Instructions

  1. Bring coconut milk and chicken broth to a gentle simmer. For a thicker consistency use less broth and more coconut milk and vice versa.
  2. Add the lemongrass, galangal, kaffir lime leaves and simmer for 5-10 minutes.
  3. Add the chicken. For cooked chicken, gently simmer for 1 minute to reheat. For raw chicken, gently simmer for 2 -3 minutes or until it’s cooked through and no longer pink in the middle. Be sure not to boil the soup, as this will make the chicken overly tough.
  4. Add the bird’s eye chiles, onion, tomato and mushrooms and simmer for 2 -3 more minutes. For a mild spice, use only one chile, for a medium spiciness use two and for a really good kick, use three. For zero kick, it’s OK to not use any chiles at all!
  5. Ladle the soup into individual bowls and add seasonings, especially the lime juice and fish sauce (which add the salty and sour flavors), to taste.
  6. Serve with a side of jasmine rice, optional.

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I’m a mama, a cook, and a lover of all things coconut! I’m passionate about natural foods and a true believer in the health benefits of coconut oil. I use coconut products in all my baking and share my tutorials and recipes on my site with the hope of helping others to live healthier lives!


Tom Kha Gai

Tom kha gai or tom kha kai (Thai ต้มข่า ไก่, Lao ຕົ້ມ ຂ່າ ໄກ່) is one of the most traditional soups in Lao and Thai cuisines. It’s creamy and spicy, and based on chicken, galangal and coconut milk.

What is tom kha gai?

The name of this soup, tom kha gai, describes its main elements. Tom means “boiled”, kha is “galangal”, and gai means “chicken”.

Composed of chicken breast, coconut milk, tomato, chilli, bean sprouts, mushrooms, and onion, this soup is flavored with galangal, lemongrass, kaffir lime leaves, and lime. It is finished with phak chi lao (dill – Anethum graveolens) and / or fresh cilantro.

Phak chi lao (ผักชี ลาว), meaning “Lao coriander”, is a herb widely used in Lao cuisine. In the Thai version of tom kha gai, cilantro (pak chi – ผักชี) is used instead. Cilantro (AKA coriander) and pak chi lao are both used in the Lao version.

Related Posts:

Different versions of tom kha

There are other versions of tom kha gai, for example:

  • Tom kha talay (ต้มข่า ทะเล), made from seafood.
  • Tom kha het (ต้มข่า เห็ด), made from mushrooms.
  • Tom kha mu (ต้มข่า หมู), made from pork.
  • Tom kha taohu (ต้มข่า เต้าหู้), made from tofu.

Kha or khing?

In Lao as in Thai, ginger is called khing and galangal is called kha. Both sources of light spiciness and flavor are deeply rooted in Thai and Lao cuisines, with tom kha gai being a much more popular dish than its ginger sibling, tom khing gai.

As the name suggests, fresh galangal is a fundamental ingredient in all tom kha recipes, and for the authentic taste of all these soups, it should never be missing.

If it is not possible to find fresh galangal, dried or powdered galangal may be used instead.

Although galangal is a member of the ginger family, in Thailand as in Laos, galangal is never replaced by ginger to prepare tom kha.

In the West, and quite often wrongly, these two tubers are frequently used interchangeably but the differences can be significant. Galangal, less spicy than ginger, has a slightly lemony flavor, reminiscent of kaffir lime.

Galangal is popular in China for flavoring meat dishes, such as lap cheong (sausages), and in Indonesia for nasi goreng, laksa or rendang.

There are two categories of galangal, “lesser galangal” and “greater galangal”. Greater galangal, simply called galangal, is the best known and most readily available.

Lesser galangal, nicknamed “Laos ginger”, is harder to find, and is reddish on the outside. It is the hottest and most aromatic variety, and also called “camphor galangal”. It has a resinous aroma, reminiscent of pine needles, and a pungent, lemony and peppery taste.

Once dried, galangal smells slightly of cinnamon. Ginger, once dried, loses its lemony freshness and the spiciness of the gingerol. However, when candied, it is an important cooking ingredient.

The two spices, once dehydrated, are part of many spice blends such as curry, five spice, masala, and even the French, quatre épices.

You can also find ginger and even galangal in different varieties of Christmas gingerbread.

Lao cuisine vs Thai cuisine

Lao cuisine is a reflection of many aspects of the country unspoiled, intense, indigenous, often overshadowed by the most renowned cuisines of neighboring countries like Thailand, Vietnam, and China, yet unforgettable for anyone who decides to explore its flavors.

Lao cuisine is generally less praised than that of the neighboring Thailand, and few are aware that many popular Thai dishes have their origins in Laos.

Dishes such as sticky rice, laab, and papaya salad are commonly identified as typical Thai dishes but they actually originate from Laos.

As parts of northern Thailand were once part of Laos, the cuisine between the two nations is very similar, albeit with some variation. However, due to borders changing, credit for a lot of dishes is now given to Thailand.

In fact, Thai cuisine is usually referred to in a general way without taking into account regional differences but it is precisely these peculiarities that help to better understand the difference between Thai and Lao cuisines.

The Northeastern region of Thailand, known as Isaan, was once part of the territory of Laos. As a result, the typical dishes of this region are more like Lao cuisine than the rest of Thailand. Political borders may have changed but the local people, customs and culture have remained.

In addition, from the end of the Vietnam War in 1975, to around 1995, it was estimated that over 200,000 Lao refugees had crossed the Mekong to Thailand. The majority remained in refugee camps, while others moved to Bangkok in search of work.

As for the different ingredients of Lao cuisine, they are influenced by the mountainous geography, the vegetation and the Mekong river which crosses the whole country, thus contributing to the rich biodiversity which is reflected in its cuisine. The Lao live very close to nature, and the ingredients used are extremely fresh.

In Lao cuisine, nothing is wasted, everything is used, and even twigs go into a pot. For example, sakhaan, or mai sakhaan, also known as “Lao chilli wood”, a species of black pepper (Piper ribesioides), an essential ingredient of or lam stew.

Although a lot of vegetables are eaten, meat and other ingredients of animal origin are found in almost all Lao recipes. The main meats are fish, chicken, duck, pork and water buffalo but there are also frogs, rodents, bats, and many insects that are eaten too.

This recipe is validated by our Lao culinary expert, Chef Donny Sirisavath, of Khao Noodle Shop in Dallas, TX.


Recipe Summary

  • 3 stalks green onions
  • 1 bunch cilantro, divided
  • 4 cups water
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
  • 3 (2 inch) pieces fresh ginger, coarsely chopped
  • 2 (1.06 ounce) packets tom yum soup paste (such as Lobo®)
  • 2 (15 ounce) cans straw mushrooms
  • 2 (15 ounce) cans sliced bamboo shoots
  • 2 (15 ounce) cans unsweetened coconut cream
  • 1 teaspoon fish sauce, or more to taste

Dice one green onion and set aside for garnish. Place remaining whole green onions in a soup pot. Chop 1/2 of the cilantro for garnish add remaining cilantro stems to the soup pot.

Add water, chicken breast and thigh meat, and ginger to the pot with green onions and cilantro bring to a boil. Reduce heat and simmer for 15 minutes. Remove chicken and set aside. Remove and discard green onions, cilantro, and ginger.

Add tom yum paste along with straw mushrooms and bamboo shoots, liquid and all. Return to a boil.

Add chicken back to the pot along with coconut cream and fish sauce. Simmer until chicken is cooked through, about 5 minutes.


Tom Kha Gai Soup Recipe (ต้มข่าไก่) – Authentic Thai Coconut Soup With Galangal

Enjoy this Tom Kha Gai soup.. it’s truly an amazing dish and Thai recipe to make.

Ling nails it and every single time I honestly think it’s the best Tom Kha I’ve ever had. So each time it’s the best Tom Ka and it always gets better. It defies logic.

Pin Tom Kha Gai (Chicken Coconut Soup with Galangal)

About The Tom Kha Gai Recipe Ingredients

As long as you have all the essential ingredients, then it’s not a difficult recipe to nail down.

Some of the ingredients are semi optional (like having 3 types of mushroom). You should try to get at least 2 types of mushroom though. The Kaffir lime leaves don’t have to be fresh, but a truly authentic Tom Kha Gai (ต้มข่าไก่) soup recipe will always use freshly plucked Kaffir lime leaves considering the tree grows plentiful in the country this dish originates from.

Pin Tom Kha Gai Recipe Ingredients

If you can get some sent to you soon after getting plucked, that would be better than buying a bag of dried Kaffir lime leaves, however I’m sure the flavor will be just as great if you do opt for the dried Kaffir lime leaves. As long as you include them, that’s the most important part.

Same with galangal. If you can get a young portion of the root, it becomes soft and when soaked in the Tom Ka coconut soup broth chewing into the normally hard galangal root when young and soft is one of the many things that will win you over and make this a memorable dish for you or anyone you cook it for.

Pin Same ingredients, chopped, sliced, etc. etc!

Here are the online purchasing options for these sometimes-hard-to-attain ingredients in the west:


Tom Kha Gai Recipe | Thai Coconut Chicken Soup | ต้มข่าไก่

Description

LOVE all the heart-warming flavors in Tom Kha Gai: coconut milk, chicken, kaffir lime, lemongrass, galangal, Thai chili peppers and lime juice! Coziness with a kick in a bowl! The perfect way to warm up any day!

Ingredients

  • 2 stalks lemongrass
  • 3 inch section of fresh Thai galangal or 6 – 8 dried galangal pieces, thinly cut, no need to peel
  • 3 c. chicken stock
  • 3 c. coconut milk (Chaokoh brand is my favorite)
  • 3 chicken breasts, cut into small bite-size pieces
  • 2 c. sliced mushrooms of your choice, but not shitake (too overpowering)
  • 1 small onion quartered and sliced 1/4 in. thick
  • 4 – 8 Thai chilies, smashed so you can see the inside
  • 4 fresh kaffir lime leaves, thinly slivered
  • 4 – 6 tbsp. fish sauce, to taste
  • Juice of 4 – 5 limes, to taste
  • 1 – 2 tbsp. palm sugar or brown sugar, to taste
  • handful of cilantro leaves

Instructions

  1. Cut off the bottom your lemongrass stalks and discard. Remove the loose outer layer of leaves. Slice lemongrass at an angle, about an inch apart up to where the grass blade starts. Smash the lemongrass and chilies, in order to release the flavors, with the side of your chef’s knife or in a mortar and pestle.
  2. Place lemongrass, thinly sliced galangal, and slivered kaffir lime leaves in soup pot with coconut milk and chicken broth.
  3. Bring to a low boil.
  4. Add onion, mushrooms and chicken. If you think it needs more liquid add more chicken stock, or water.
  5. Keep at a low boil, until chicken is cooked through, about 15-20 minutes.
  6. After chicken is cooked, add smashed chilies.
  7. Cook for 2-3 minutes longer and then turn off the heat. But if you really want it spicy, add the chilies sooner. The longer the chilies sit in the soup, the spicier it will be.
  8. Add lime juice, fish sauce and sugar to taste. I like my tom kha gai more sour followed by a light salty, sweet flavor.
  9. Sprinkle cilantro leaves on top.
  10. Serve with jasmine rice. Enjoy!

Notes

This is a rich soup since I made it one part coconut milk and one part chicken broth. If I’m making this for my friends who love rich soups, I keep it this way. If I’m making it for my Thai hubby who doesn’t like it so rich, I do one part milk to two parts stock.

If you taste your soup after the chicken is cooked, and it doesn’t seem like you can taste the herbs, the herbs might not have had the chance to infuse the broth enough. That’s happened to me! I let it cook on low for a few minutes longer to draw out more of the flavors.

But keep in mind, that even as your herbs sit in the soup in your fridge, more of the flavors will come out, so I prefer making this soup ahead of time to let the herbs infuse the broth while it sits and warming it up before I serve it.


Tom Kha Gai Recipe (ต้มข่าไก่) – A Tutorial for Beginners


I’d waited two years to introduce Tom Kha Gai (RTGS: tom kha kai) (ต้มข่าไก่), one of the most loved Thai dishes of all time, on this blog because — and this probably won’t make a lot of sense — I’ve loved it so much and for so long that I didn’t know how to write about it. I still don’t. And while some dishes, e.g. Pad Thai (which is even more popular), have been left out mainly due to apathy, this one had been put on hold solely due to fear. (Um, not anymore. On November 27th, 2011, I published my Pad Thai recipe.)

Tom Kha Gai isn’t just any dish it’s one of my top five most favorite dishes in the world, Thai or otherwise. At a risk of taking anthropomorphism of food a bit too far, I felt that if I let myself write about Tom Kha Gai with the kind of unbridled affection from the depth of my bowels, I’d bore — or scare — you. Yet, if I held back, I’d be remiss for not giving the dish the love it deserves.

Overwhelmed with affection for this soup, I’ll write in numbered points.

Sliced paper thin, tender galangal tips provide crunch and herbal aroma to this dish.

1. Tom Kha Gai is a soup made of chicken (Gai) cooked (Tom) in coconut milk which has been infused with galangal (Kha), lemongrass, and kaffir lime leaves.

2. Tom Kha Gai is seasoned primarily with lime juice and fish sauce. Palm or coconut sugar is not necessary as the natural sweetness of coconut is enough for me. In fact, I find cloyingly sweet Tom Kha Gai kind of disgusting, though not as vile as Tom Kha Gai seasoned with lemon juice or vinegar.


Since the purpose at hand is infusion, the entire lemongrass stalk, even the fibrous part, can be used.

3. In our household when I was growing up, Tom Kha Gai was made with bone-in, skin-on pieces of chicken that have been cooked until tender. Coconut cream (the “head” of coconut milk or หัวกะทิ) would be added toward the end along with the fresh herbs, followed by fresh bird’s eye chilies and fresh cilantro. The broth isn’t so thick and creamy, yet it is very flavorful due to the chicken bones. Some street vendors also throw chicken innards, feet, and congealed blood into the mix. Rarely would you find that kind of Tom Kha Gai at a Thai restaurant overseas. Most of the time, you’ll get thick and creamy coconut broth with friendly boneless, skinless chicken breast cut into bite-sized pieces. Nothing wrong with that. In fact, that’s the version I’m presenting here. You just have to employ a different cooking method to make up for the loss of savoriness in the broth.

Part of your mise en place: smashed lemongrass, torn kaffir lime leaves, sliced galangal, smashed chilies

4. Some restaurants have taken to adding roasted chili oil or sometimes Nam Prik Pao (Thai chili jam) to Tom Kha Gai just as they do to Tom Yam. It’s a bit strange to my eye and tongue, and I don’t recall ever seeing it made that way in Thailand growing up or even now.

5. Tom Kha Gai is always relegated to the “soup” category in cookbooks and on restaurant menus. Here’s an annoying, hair-splitting, philosophical question: is everything broth-y a ‘soup’? Is the “soup” designation based on its appearance or the way in which it is served and consumed? You decide. The fact is that Tom Kha Gai, like most Thai dishes — soupy or not — are almost always served with rice as an entrée, as part of the whole meal ensemble and not as a stand-alone. [That little bowl of Tom Yam or Tom Kha Gai which your local Thai restaurant serves you with a couple of mini spring rolls as part of your lunch special is a westernized practice.]

6. How do I eat Tom Kha Gai? (I delusionally assume you care to find out.) This freaks out pretty much every American friend who has dined with me at various Thai restaurants in the US: I usually order a serving of Tom Kha Gai from the dinner menu which usually comes with rice, dump the rice into the Tom Kha Gai bowl, give it a stir, and eat it like that. The one-bowl approach is not a sophisticated (or traditional) way of eating Tom Kha Gai, but I like it that way. Regardless, eating this dish with rice is a common practice. Tom Kha Gai is, after all, an entree — a soup entree to be eaten with rice.

Straw mushroom is my favorite, but oyster (or white button) works too. Anything but shiitake!

7. The recipe which I’m sharing with you is a compromise between the traditional/old-fashioned-rustic Tom Kha Gai (with bone-in and skin-on hunks of chicken and gnarly, curling chicken feet flailing about in the pot) and the kind made by dissolving some bottled Tom Kha paste in coconut milk. If you don’t like bones in your soup, don’t feel guilty. Likewise, if you absolutely cannot find fresh galangal (without which Tom Kha isn’t Tom Kha), fresh lemongrass, and fresh kaffir lime leaves, don’t feel bad about using the paste. It’s still better than using dried galangal, dried lemongrass, and dried kaffir lime leaves which, from my experience, yields probably the most disgusting Tom Kha Gai — if you can even call it that — I’ve ever had any time anywhere. Broth infused with the dried version of those herbs tastes like really bad herbal medicine.

8. The problem with boneless, skinless chicken breast meat is that it’s susceptible to being overcooked. Your broth could be seasoned well, but if your chicken is tough and rubbery, that takes the joy out of the whole experience. Boneless, skinless chicken thighs are much better, if you ask me. But if you use boneless, skinless chicken breasts, be sure to slice the meat against the grain (though, as you can see from the pictures, I broke my own rule …) and cook it very, very gently as if you’re poaching the chicken meat. Chef Michael Pardus shows you how to poach shrimp the right way in the video below, but the concept applies to boneless, skinless, bite-sized pieces of chicken breast meat as well.

Note: Tom kha gai is usually made with bone-in, skin-on chunks of chicken (as explained here). The bones turn the plain water-coconut milk liquid into a delicious broth in the process of long, slow cooking. The low-temperature cooking method is recommended only when you opt for boneless, skin-less chicken breast meat.

Start off by infusing the coconut milk-chicken stock mixture with the fresh herbs. Get the temperature of the liquid to the level ideal for poaching, then add the chicken breast meat last. If we had gone with the old-fashioned Tom Kha Gai, I would have suggested you use the same method explained in my Old-Fashioned Tom Yam post. But since we’re using bite-sized pieces of boneless, skinless chicken breast meat, we need to slightly alter the cooking method by adding the chicken meat to the liquid last and cooking it very, very gently.

Also, since there’s very little flavor in boneless, skinless chicken breast meat to impart to the broth (that’s why people don’t make chicken stock out of boneless, skinless chicken breasts), the concentrated chicken stock and the fish sauce will be the primary sources of umami in this light-weight version of Tom Kha Gai. Neither is optional.

Tom Kha with oyster mushrooms (the best vegetarian option, in my opinion) with added Nam Prik Pao

9. Can Tom Kha Gai be made vegetarian? Here are my thoughts:
Named as such, the dish has meat — chicken, to be precise — in it by definition which implies that it is not meant to be vegetarian. For those who abstain from meat, you can use tofu or, as I have done from time to time during my detox phases, assorted wild mushrooms which are very meaty and delicious. A friend of mine loves sliced cabbage (regular or savoy) in lieu of the gai in her Tom Kha Gai. My grandmother sometimes threw in hearts of palm, hearts of coconut, or sliced banana blossoms into the mix. None of this is traditional yet all of these meat substitutes are delicious. I don’t like green leafy vegetables in Tom Kha, though. In fact, anything in the cruciferous family, except for green cabbage, tastes pretty bad to me when cooked this way. But that’s just an opinion.

10. Regardless, when gai is omitted, you can’t call it “Tom Kha Gai” just as you wouldn’t say “vegetarian barbecued pork.” Tom Kha Hed (mushroom), Tom Kha Tao-Hu (tofu), or Tom Kha Ka Lam Pli (cabbage) — whichever applies — would be more appropriate.Oh, and don’t forget to boost the flavor by using very concentrated vegetable stock and seasoning the broth with salt instead of fish sauce for the use of soy sauce would be a surest way to kill this lovely dish.

Though anemic-looking, this coconut-y broth packs in lots of flavor from concentrated chicken stock

This recipe yields 2-3 servings of main dish soup (meant to accompany rice)


Recipe: Delicious Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤

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The ingredients needed to make Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤:

  1. Take 16 oz of chicken stock(homemade preferably).
  2. Get 150 ml of thai coconut milk.
  3. Take 1 cup of chicken breast (any parts are great).
  4. Prepare 1/4 cup of sliced galangal rinds.
  5. Provide 1 of fresh lemongrass (only the bottom part).
  6. Use 5 of kafir lime leaves (fresh or dried).
  7. Take 2 cups of oyster mushroom.
  8. Use 1 of medium size tomato.
  9. You need 1 cup of any summer squash.
  10. You need 12 of cilantro.
  11. Take 2 sprig of Thai basil.
  12. Provide 1 tsp of palm sugar.
  13. Prepare 1 of lime juice.
  14. Take 2 of dried chilies (optional).
  15. Provide to taste of Fish sauce.

Steps to make Tom kha gai (coconut chicken soup) 泰式椰奶鸡汤:

  1. In a sauce pan, heat up chicken stock and coconut milk. Add galangal, mashed lemongrass, kafir lime leaves, dried chilies to infuse for about 10

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Watch the video: How to Make Thai Coconut Chicken Soup. Easy Tom Kha Gai