Easy and Authentic Tom Kha Gai Recipe (Thai Coconut Chicken Soup)
Servings: 4 people
Calories: 637kcal
Cost: $10
The word 'Kha' in Thai means galangal and it is that root spice that gives this soup its authentic flavor. You might see a number of high profile websites touting this soup made with ginger. Well it ain't the same thing folks. This recipe is the real thing!
Print Recipe
Ingredients
Ingredients For Stock
- 4 Chicken Thigh Bones
- 2 cups Water
- 1/2 stem Galangal Crushed
- 2 stem Lemongrass Crushed
Ingredients For Tom Kha Gai
- 4 Meat from Chicken Thighs
- 2 cups Coconut Milk
- 4 Shallots Crushed - Boil with chicken
- 2 cups Straw Mushrooms Cut in Triangle
- 3.5 tbsp Lime Juice
- 3 tbsp Tamarind Paste
- 5 tbsp Fish Sauce
- 1/4 cup Galangal
- 1/4 cup Lemongrass
- 3 Kaffir Lime Leaves
- 3-4 Dried Chilies
- 2 stem Thai parsley
Instructions
Method
- Wash the chicken and remove the bone. Cut the meat into bite-sized chunks. Set aside
- Boil water, add chicken bones you just cut out, crushed galangal and lemongrass in a saucepan. Bring to a simmer and allow to simmer while you prepare the remaining ingredients. Time not critical.
- Roast the chili and crush them in a mortar. Peel the shallots, slice the galangal and lemongrass. Set aside
- Add chicken and shallots into the soup. Leave it until chicken almost cooked then add galangal and lemongrass. Cook for a minute or two then add 2 cups coconut milk and kaffir lime leaves de-veined and torn into quarters. Stir around.
- Season with tamarind paste, fish sauce, lime juice, crushed roasted chili, then give a little stir and finally add chopped thai parsley just before serving. Done. Turn the heat off.
- Serve with jasmine rice
Video
Authentic Tom Kha Gai Recipe - Easy Thai Chcken with Coconut Soup or Tom Kha Gai Soup
Notes
- Do not stir chicken when you add it - it reduces the cooking smell
- Crush the galangal, lemongrass, karffir leaves and cilantro root give the aroma
- The bones make soup sweet and delicious and much more tasty
- Do not cook straw mushroom too long it will get soft. You can substitute another type of mushroom such as button mushrooms if you wish.
- Once you add the coconut cream do not cook it too long nor too hot. The coconut oil will separate.
- Roasted chili will make the soup smell nicer than fresh chili and works much better.
Nutrition
Calories: 637kcal | Carbohydrates: 24g | Protein: 32g | Fat: 49g | Saturated Fat: 28g | Cholesterol: 142mg | Sodium: 2255mg | Potassium: 885mg | Fiber: 4g | Sugar: 10g | Vitamin A: 212IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 7mg