Tom Kha Gai is one of Thailandβs most iconic soups, built on a silky coconut broth infused with galangal, lemongrass, lime leaves, and tender chicken. The flavor is creamy, bright, aromatic, and gently tangy, with the kind of balance that makes it instantly comforting and unforgettable. πΏ
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Creamy coconut broth, tender chicken, sharp lime, and fragrant Thai herbs make this one of the most beloved and unmistakable Thai soups ever made. π
Ingredients
Servings: 4
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Broth
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π₯₯ 500 ml coconut milk (2 cups / 17 fl oz)
π§ 700 ml chicken stock (3 cups / 24 fl oz)
π« 25 g galangal, sliced (2 tbsp / 0.9 oz)
πΏ 2 lemongrass stalks, bruised and cut (60 g / 2 oz)
π 4 kaffir lime leaves, torn
πΆοΈ 8 g red Thai chilies, lightly crushed (2 chilies / 0.28 oz)
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Chicken and vegetables
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π 400 g chicken breast or thigh, thin sliced (14 oz)
π 200 g oyster or straw mushrooms, torn (2 cups / 7 oz)
π§ 40 g scallions, sliced (β cup / 1.4 oz)
πΏ 15 g cilantro leaves (ΒΌ cup / 0.5 oz)
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Seasoning
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π₯£ 30 ml fish sauce (2 tbsp / 1 fl oz)
π 30 ml lime juice (2 tbsp / 1 fl oz)
π¬ 8 g palm sugar (2 tsp / 0.28 oz)
Preparation
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Total Time
π Prep: 15 min
π₯ Cook/Bake: 15 min
π Rest: 0 min
β° Total: 30 min
Nutritional Value
π₯ Calories: ~260 kcal
πͺ Protein: ~21 g
πΎ Carbohydrates: ~7 g
π§ Fat: ~16 g
π₯ Fiber: ~1 g
π₯ 260 kcalπͺ 21 g proteinπ 7 g carbsπ§ 16 g fatπΎ 1 g fiber
Macro Split (kcal)
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Macro grams
Advice
Do not boil the coconut milk aggressively because the broth should stay silky and clean, not split or greasy. π₯₯
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Why it works π‘
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Galangal, lemongrass, and lime leaves cut through the richness of coconut milk, creating the creamy bright balance that makes Tom Kha Gai so distinctive. πΏ
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Twist πΆοΈ
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Add 150 g shrimp (5.3 oz) instead of chicken for a lighter seafood version with the same classic broth. π€
Status
Silky coconut broth, tender chicken, and bright Thai herbs make this soup creamy, fresh, and deeply comforting from the first spoonful. π₯₯π
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