Tom Kha Gai

Print Recipe

Authentic Tom Kha Gai or the Thai Coconut Soup Recipe. No sugar added.

Course curry, dinner, Soup

Cuisine asian, thai

Keyword chicken soup, Coconut chicken soup, coconut soup, curry, soup, Thai chicken coconut soup, tom kha gai

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 600

Author Mary Thatcher

Cost 10

Equipment

Ingredients

1 tbsp vegetable oil (optional for toasting dried chilies creating chili oil)
4-5 dried chilies (optional for garnishing)
900 mL water
5 slices galangal Click on the link for dried galangal.
2 lemongrass (Bruised then slice bias)
3 shallots (or half onion)
5-6 leaves Makrut lime leaves
1 ½ tbsp tamarind paste (Or tamarind concentrate. Click on the link for the brand that I use.)
1.5 lbs boneless chicken thigh (cut into bite sizes)
3 cups oyster mushrooms
1/2 cup green cabbage (chop into bite sizes)
7 tbsp fish sauce (Click on the link for the brand that I use.)
600 mL coconut milk (or use 1 can -400 mL then add 200 mL water to wash the can creating thinner coconut milk.)
2-3 fresh chilies (optional for garnishing)
1 tbsp cilantro for garnishing
2 tbsp fresh lime juice

US Customary - Metric

Instructions

Toast Dried Chilies (Optional Step)

Add oil to the pot and toast dried chilies in medium heat until a little darker and fragrant. Take the toasted chilies out and set aside.

Broth Preparation

Bring the water to a boil. Meanwhile, slice the galangal, lemongrass, and shallots, and devein the Makrut lime leaves. If you don’t plan to eat the galangal and lemongrass, slice them into large pieces so they’re easier to remove later.
Once the water is boiling, add the herbs and tamarind concentrate. Let it continue to boil until fragrant. (About 5 minutes)

Add the chicken

Cut the chicken thighs into bite-sized pieces (skin-on or skinless, as you prefer). Once the broth is aromatic, reduce to medium heat and add the chicken. Cover or leave uncovered and simmer for 10 - 15 minutes without stirring to avoid developing a strong chicken odor.

Prepare the vegetables and garnishes

While the chicken is cooking, trim the roots off the mushrooms and tear them into bite-sized pieces if needed. Cut the cabbage into bite-sized chunks. Chop cilantro and slice fresh chilies for garnish. Squeeze fresh lime juice (about 2 tablespoons) and set it aside.
Once the chicken cooks through (turning white and easy to cut through with a spatula.), feel free to scoop out the herb and scum.

Assemble and season the soup

Add the mushrooms and cabbage to the soup and season with fish sauce. Bring the soup back to a gentle boil (about 2–3 minutes).
Stir in the coconut milk and simmer for 1 more minute, then turn off the heat.
Turn the heat off. Add the lime juice and adjust seasoning to taste. Garnish with fried dried chilies, fresh chilies, and cilantro. Serve hot with steamed rice or enjoy on its own!

Video

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Notes

Note 1:

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Note 2 : You can use 1 can of coconut milk (400 mL). Then add another 200 mL water into the same can. Scrape the coconut cream from the side of the can and stir. This will become an extra 200 mL coconut milk for the soup.

Nutrition