Looking for a creamy Thai soup recipe? Look no further than this tom kha gai!
Tom kha gai is a popular mildly spiced coconut broth soup but it is from the use of galangal that it gets its name. This famous Thai soup is on almost every Thai restaurant menu and for good reason… It tastes amazing.
I would like to take a minute to explain what tom kha gai means so that you can better understand what you are ordering at Thai restaurants and also making at home. I do hope you decide to make this tom kha gai at home.
It is just as good if not better than the tom kha gai soups I have eaten out.
As I explained in my recipe for tom yum gai which you can read here, tom means to boil in Thai. So ‘tom’ soups refer to the fact that the ingredients are boiled and then simmered with aromatic ingredients to get that fantastic flavour.
‘Kha’ is the word used for galangal which is a lot like ginger but the two really shouldn’t be substituted for each other. They both have their own distinctive flavours.
Now this could get confusing for some as galangal is used in so many Thai recipes that don’t have kha in their name. I think it is because you really taste the galangal in this soup as it is creamy and no where near as intense as the hot and spicy tom yum gai.
I also explain the name of that soup in my recipe here.
Gai means chicken. So a Tom kha gai soup, known for its creamy coconut is actually referred to as a boiled aromatic soup that contains galangal and chicken.
There are other variations to this famous broth. A tom kha goong for example would be made with prawns and the liquid would be water or prawn stock.
A tofu tom kha is a much loved vegetarian version with tofu and vegetable, mushroom or water used to make the stock.
As with all Thai dishes it is a good idea to taste as you go so that you get the right combination of spicy, savoury, sweet and salty for your personal preferences.
The recipe below is my combo but you can and should adjust the ingredients to your own preferences.
The following step by step tom kha gai photos should help you get the recipe just right!
I really hope you enjoy this recipe as much as my family and I do. I’ve tried it at restaurants all over California, the UK and Thailand. The soups in each location are quite similar but you are in control when you make your own.
Remember this when you are cooking it. Get the flavours just right for you and your tom kha gai soup will be the best there is!
- 250g (8 oz) chicken breast – cut into bite sized pieces
- 1 stalk lemongrass (white part only with thick outer layer removed) bruised and cut into about six slices
- 3 kaffir lime leaves – stems removed - thinly sliced
- 1 thumb sized piece of galangal – sliced into 7 pieces and bruised
- 10 coriander (cilantro) stems - finely chopped
- 500ml water or Thai chicken stock
- 400ml (1 ½ cups) tinned thick coconut milk
- 2 tbsp palm sugar
- 8 mushrooms - quartered or just cut in half
- 70ml (1/4 cup) Thai fish sauce
- 2 tbsp chilli oil with some of the goop at the bottom
- 80ml (1/3 cup) lime juice
- 3 spring onions – roughly chopped
- Heat the stock over high heat in a large pan. When bubbly hot, add the stock/water and the lemongrass, lime leaves, galangal and coriander (cilantro) stems. Let this simmer for about ten minutes to allow to aromatic ingredients to flavour the stock.
- Add the chicken and simmer for about five minutes or until the chicken is just cooked through.
- Pour in the coconut milk and sugar to taste. Be sure to taste as you go.
- Now add the mushrooms, Thai fish sauce and the Thai chilli oil along with some of the goop at the bottom. This usually comprises of chilli flakes and perhaps garlic or shallots. You could also just add Thai red curry paste if that is more convenient. Do that to taste.
- Add the lime juice to taste and the spring onions. Simmer for another minute or so and enjoy.
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