Tom Ka Gai - Galangal, chicken and coconut soup
Tom Ka Gai is a classic Thai coconut chicken soup with rich, fragrant flavors from coconut milk, galangal, and lemongrass. This creamy, hot-and-sour soup is balanced by spicy Thai chili, fresh coriander, and the unique aroma of kaffir lime leaves, making it a beloved staple in Thai cuisine.
Servings: 4
Calories: 300kcal
Ingredients
- 4 stalks lemongrass, roots trimmed
- 14 fl.oz coconut milk
- 3 cups chicken stock
- 1 inch piece fresh galangal, peeled and finely sliced
- 12 whole black peppercorns, crushed
- 15 leaves kaffir lime, torn
- 11 ounces chicken breast, boneless, skinless and cut into thin strips
- 6 ounces button white mushrooms, halved and sliced
- 4 ounces baby corn cobs, quartered lengthways
- 4 tablespoons lime juice
- 3 tablespoons Thai fish sauce
GARNISH
- 2 to 3 red chillies, seeded and finely chopped
- 0.5 cup green onions, finely sliced
- 0.25 cup coriander leaves, fresh
Instructions
- Cut off the lower 2 inches from each lemongrass stalk and chop it finely. Bruise the remaining pieces of stalks, by crushing them lengthwise with a pestle. Bring the coconut milk and chicken stock to a boil in a large pan over medium heat. Add the chopped and bruised lemongrass, the galangal, peppercorns, and half the kaffir lime leaves, reduce the heat to low, and simmer gently for 10 minutes.
- Strain the soup into a clean pan. Return the soup to low heat, and then stir in the chicken strips, mushrooms, and corn. Simmer gently, occasionally stirring, for 5 to 7 minutes, or until the chicken is cooked.
- Stir in the lime juice and fish sauce, then add the remaining lime leaves. Ladle into warm bowls and serve, garnished with chopped chilies, spring onions and coriander leaves.
Video
Cooking Tips
- Use Fresh Ingredients: Authentic Tom Ka Gai flavor relies heavily on fresh lemongrass, galangal, and kaffir lime leaves. These ingredients create the unique, aromatic base that distinguishes Tom Ka Gai from other soups. Fresh herbs also add color and brightness to the soup.
- Balance Coconut Milk: Coconut milk adds creaminess but can quickly overwhelm the soup if used too liberally. Balance it with chicken broth for a lighter, more layered broth and adjust to taste.
- Simmer, Don’t Boil: After adding the chicken, maintain a low simmer. Boiling can toughen the chicken and cause coconut milk to curdle. Gentle heat preserves the creamy texture and keeps chicken tender.
- Adjust Spice Levels: Thai chilies pack heat! Add them gradually and taste as you go, especially if you’re sensitive to spice. You can always offer extra chili on the side for those who like it hotter.
- Finish with Fresh Lime: Lime juice adds brightness and cuts through the richness of coconut milk. Add it at the end of cooking to retain its fresh, citrusy flavor.
- Strain for a Smoother Broth: Straining out the herbs before serving creates a smoother broth and prevents any tough, fibrous pieces from distracting from the flavor and texture.
- Add Garnishes Last: Garnish with fresh herbs like cilantro and green onions just before serving. They add color and a fresh finish that enhances the soup’s visual appeal and taste.
These tips will help elevate the flavors and authenticity of your Tom Ka Gai, ensuring it’s fragrant, creamy, and satisfying with every spoonful. Enjoy!
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