Authentic Tom Kha Gai Soup That Warms Your Soul

Experience the warmth of Authentic Tom Kha Gai Soup, a delightful Thai dish that combines creamy coconut milk with fresh herbs and spices.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Dishes

Cuisine: Thai

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

1 can Coconut Milk adds creaminess and a rich, smooth texture; substitute with non-dairy milk for a vegan version
1 pound Chicken Breast provides protein and richness; substitute tofu for a vegetarian option
2 inches Galangal offers a unique, aromatic flavor essential for authenticity; fresh ginger can be a substitute
2 stalks Lemongrass contributes zesty citrus aroma and flavor; remember to bruise it
4 leaves Kaffir Lime Leaves infuses the soup with a distinct citrus aroma; tearing the leaves helps maximize flavor

For the Heat and Umami

3 tablespoons Fish Sauce provides depth of flavor; for a vegetarian alternative, use soy sauce
1 cup Mushrooms adds umami and texture; can substitute with cremini or oyster mushrooms
2 pieces Thai Chilies adds heat; can omit for a milder version

For Freshness

1 tablespoon Fresh Lime Juice brightens the dish with acidity; adding just before serving maintains freshness
1/4 cup Fresh Cilantro optional but enhances visual appeal and taste

Equipment

Medium saucepan

Method

Step-by-Step Instructions

Thinly slice about two inches of galangal and bruise two stalks of lemongrass to release oils. Tear four kaffir lime leaves into pieces.
In a medium saucepan, bring 4 cups of chicken stock to a gentle simmer over medium heat. Add the prepared aromatics and let them infuse for about 10 minutes.
Introduce 1 pound of thinly sliced chicken breast to the pot, cooking until white and tender, about 5 to 7 minutes.
Add 1 cup of sliced mushrooms and 1 cup of halved cherry tomatoes, allowing to simmer for another 5 minutes until cooked through.
Pour in 1 can of coconut milk, stirring until combined. Season with 3 tablespoons of fish sauce and the juice of one lime.
Gently stir, ensuring it's heated through but not boiling to prevent curdling. Remove from heat.
Ladle the soup into bowls and garnish with fresh cilantro and extra lime wedges on the side. Serve hot.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 20gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

Simmer gently to prevent bitterness and avoid boiling after adding coconut milk to maintain creamy texture.

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