Thai Coconut Chicken Soup Tom Kha Gai

Tom Kha Gai, a fragrant and creamy coconut soup, holds a cherished place in Thai cuisine. Known for its blend of spicy, sour, salty, and sweet flavors, this dish showcases Thailand’s culinary artistry. It represents the Thai philosophy of balancing diverse flavors to create a delightful experience. Thai families often enjoy this soup as part of a meal, symbolizing warmth and hospitality.

Tom Kha Gai originated in central Thailand. It was traditionally prepared using local ingredients like galangal, lemongrass, and kaffir lime leaves, known for their medicinal properties and culinary versatility. The dish evolved from Tom Yum, another popular Thai soup. The addition of coconut milk created a creamier and milder version. Over centuries, Tom Kha Gai has adapted to regional tastes and international influences while maintaining its authenticity.

Today, this soup is beloved worldwide. Its global popularity showcases its universal appeal. You can find contemporary versions of the soup in Thai restaurants across the globe. These versions often adapt to local palates while retaining core ingredients and flavors. In Thailand, locals and tourists alike continue to enjoy it in households and restaurants.

Recently, Tom Kha Gai has gained recognition in the wellness community. People appreciate its nutritious ingredients and potential health benefits. Coconut milk provides healthy fats, while herbs and spices offer anti-inflammatory and digestive properties. This modern appreciation for traditional recipes highlights the enduring legacy of Tom Kha Gai in both cultural heritage and contemporary culinary trends.

Thai Coconut Chicken Soup Tom Kha Gai

Preparation Time 15 mins Cooking Time 20 mins Total Time 35 mins Difficulty: Intermediate Servings: 4

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Author: daurora Cooking Method: Pot Cooking, Simmering Cuisine: Asia, Thailand Category: Soups Features of the Recipe: Dairy Free Soup

Ingredients

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• 2 cup coconut milk

• 1 cup chicken stock

• 500 g chicken breast (boneless, skinless, thinly sliced)

• 1 cup mushrooms (sliced, straw mushrooms or button mushrooms)

• 1 stalk lemongrass (cut into 5 cm pieces and smashed)

• 3 slice galangal (or ginger if unavailable)

• 4 kaffir lime leaves (torn into pieces)

• 2 thai bird’s eye chilies (smashed, adjust to taste)

• 2 tbsp 2-3 fish sauce (adjust to taste)

• 1 tbsp sugar

• 2 tbsp 2-3 lime juice (adjust to taste)

• fresh cilantro leaves (for garnish)

• 2 tbsp chili oil or paste (for extra heat)

Instructions

1. In a large pot, combine coconut milk, chicken broth, and water.

1. Add lemongrass, galangal, and kaffir lime leaves.

1. Bring to a simmer over medium heat and let it cook for about 10 minutes to infuse the flavors.

1. Add the thinly sliced chicken breast and mushrooms to the pot.

1. Simmer until the chicken is cooked through, about 5-7 minutes.

1. Add the Thai chilies, fish sauce, lime juice, and sugar (if using).

1. Taste and adjust the seasoning as needed. The soup should have a balance of salty, sour, and spicy flavors.

1. Remove the pot from heat.

1. Garnish with fresh cilantro.

1. Serve hot.

1. Enjoy your delicious and authentic Tom Kha Gai. Taan hai aroi na khâ (ทานให้อร่อยนะคะ)!

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