Can I find Thai ingredients at my local market or visit an Asian market?

Whether you can find Thai ingredients at your local market or need to visit an Asian market depends on where you live. Some local markets may have a section dedicated to international ingredients, including Thai ones. However, Asian markets usually have a wider variety of authentic Thai ingredients.

How can I make this soup less spicy without compromising the authentic flavors?

To make the soup less spicy without compromising the authentic flavors, you can reduce the amount of chili peppers or remove them entirely. You can also balance the spiciness by adding more coconut milk or using less spicy ingredients like Thai chili paste.

Can I use canned coconut cream instead of coconut milk?

While canned coconut cream can be used as a substitute for coconut milk, it will produce a thicker and richer soup. If you prefer a lighter consistency, you can dilute the coconut cream with water or broth to achieve a similar effect to coconut milk.

WHAT DOES TOM KHA GAI MEAN?

Let's break down the Thai language for Tom Kha Gai. Tom = boil, Kha = Galangal, and Gai = chicken. So basically, Tom Kha Gai is a chicken soup using galangal root made by boiling all the ingredients together in a large saucepan or Dutch oven. It’s super fast and easy to make.

What is the main difference between Tom Kha Gai Soup and Tom Yum Soup?

The base is the main difference between Tom Kha Gai Soup and Tom Yum Soup. Tom Kha Gai has a coconut milk base, giving it a creamy and slightly sweet taste, while Tom Yum has a clear broth base with a tangy and spicy flavor.

IS TOM KHA SOUP HEALTHY?

Tom Kha soup is very healthy. It is gluten- and dairy-free and very low in carbs. Tom Kha is a bit milder and sweeter than the Tom Yum soup, making it especially good for those who can’t quite handle the spiciness of other Thai recipes yet. It’s also a good soup for when you are feeling under the weather, as the soup is full of nutritious herbs with medicinal healing properties to help aid in your recovery.

Authentic Thai Tom Kha Gai (Chicken Coconut Soup)

Name: Authentic Thai Tom Kha Gai (Chicken Coconut Soup)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Cuisine: Thai
Ingredients: 4 cups chicken stock; 3 slices galangal, around 1.5 inches wide and slightly larger than the thickness of a quarter. Smash lightly to release oils.; 3 lemongrass stalks; use only the rounded light green part at the bottom. Smash lightly to release oils.; 5 kaffir lime leaves.; 1 pound chicken, cut into bite-sized pieces; 2 cups of thinly sliced mushrooms (i.e., button, shitake, Enoki, or oyster mushroom); 3-4 tablespoons fish sauce. Adjust as needed as each brand of fish sauce has a different saltiness level.; 1 can (13.5 ounces) of coconut milk; 3 tablespoons lime juice; ¼ cup cilantro stems and leafy parts chopped; 2 fresh Thai chili pepper (optional)

Description

Get ready to experience a burst of authentic Thai flavors with this authentic Thai Tom Kha Gai (chicken coconut soup). This easy recipe combines tender pieces of chicken, creamy coconut milk, stock, and a medley of aromatic Thai ingredients, creating a harmonious balance of sweet, savory, and creamy flavors.

Ingredients

Scale

4 cups chicken stock
3 slices galangal, around 1.5 inches wide and slightly larger than the thickness of a quarter. Smash lightly to release oils.
3 lemongrass stalks; use only the rounded light green part at the bottom. Smash lightly to release oils.
5 kaffir lime leaves.
1 pound chicken, cut into bite-sized pieces
2 cups of thinly sliced mushrooms (i.e., button, shitake, Enoki, or oyster mushroom)
3-4 tablespoons fish sauce. Adjust as needed as each brand of fish sauce has a different saltiness level.
1 can (13.5 ounces) of coconut milk
3 tablespoons lime juice
¼ cup cilantro stems and leafy parts chopped
2 fresh Thai chili pepper (optional)

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Instructions

In a large saucepan or Dutch oven on medium heat, add stock, galangal, lemongrass, and kaffir lime leaves. Bring to a gentle boil. (You are making a quick stock here for the soup base.)
Add chicken and mushroom. Lower heat to medium-high. Cook until the chicken is done (anywhere from 7-8 minutes, depending on your stovetop).
Add the entire can of coconut milk (I used Aroy-D for this recipe). Stir together and cook for 2-3 minutes.
Add the cilantro stems and fish sauce, stir, and cook for two more minutes. Taste and adjust the flavors with more fish sauce, lime juice, or sugar. Turn the heat off and serve.
Add lime juice and Thai chilis (if using) and stir in one last time. Turn the heat off and remove the saucepan from the stovetop.
Let cool for a few minutes and portion out in soup bowls for serving. That's it! Simple, easy, healthy, creamy, light, and super delicious!

Notes

Lemongrass-use only the rounded bottom part of the lemongrass for cooking. Cut the stalk around 3-5 inches long and bruise them with a heavy kitchen tool to help release the flavor and fragrance even more.

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Prep Time: 10
Cook Time: 15
Category: Soups, chicken recipes, healthy recipes
Method: Stove top
Cuisine: Thai