Imagine a soup so magical it can instantly whisk you away to the vibrant streets of Thailand with just one spoonful! Tom Ka Gai is not just a recipe; it's a culinary adventure that combines the creamy richness of coconut milk with the bold, aromatic flavors of traditional Thai herbs and spices. This legendary chicken soup is a perfect balance of tangy, spicy, and comforting – guaranteed to warm your soul and excite your palate in ways you've never experienced before. Get ready to transform your kitchen into a Thai street food paradise!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, sliced
- 1 can coconut milk
- 4 cups chicken broth
- 1 stalk lemongrass, sliced
- 3 kaffir lime leaves
- 3 slices galangal (or ginger)
- 1-2 Thai chilies, sliced
- 1 cup mushrooms, sliced
- 2 tbsp fish sauce
- 1 tbsp lime juice
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by slicing chicken breast into thin strips, thinly slice lemongrass, and remove stems from kaffir lime leaves.
- In a large pot, combine chicken broth and coconut milk over medium-high heat, bringing the mixture to a gentle simmer.
- Add lemongrass, galangal (or ginger), kaffir lime leaves, and Thai chilies to the broth. Allow these aromatics to infuse for 5-7 minutes, releasing their fragrant oils.
- Add sliced chicken breast to the simmering broth, cooking for 6-8 minutes until chicken is fully cooked and tender.
- Incorporate sliced mushrooms and continue cooking for an additional 2-3 minutes until mushrooms are soft but not mushy.
- Season the soup with fish sauce and lime juice, stirring to distribute the flavors evenly. Taste and adjust seasoning as needed.
- Remove whole aromatics like lemongrass, galangal, and kaffir lime leaves before serving to prevent tough texture.
- Ladle the hot soup into serving bowls and garnish generously with fresh chopped cilantro.
- Serve immediately with steamed jasmine rice on the side for a complete and authentic Thai dining experience.
Tips
- Fresh is Best: Use fresh lemongrass, kaffir lime leaves, and galangal if possible. These authentic ingredients are crucial for achieving the true Thai flavor profile.
- Slice Wisely: Cut chicken and vegetables thinly and uniformly to ensure even cooking and consistent flavor distribution.
- Aromatics Matter: Don't rush the infusion process. Let the herbs and spices simmer to release their full flavor potential.
- Adjust Heat to Taste: Thai chilies can be intense, so add them gradually and taste as you go.
- Remove Whole Herbs: Take out tough herbs like lemongrass before serving to prevent a fibrous texture.
- Garnish Generously: Fresh cilantro isn't just decoration – it adds a bright, fresh note that completes the dish.
- Serve Immediately: This soup is best enjoyed hot, right after cooking, to preserve its delicate flavors and textures.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 28g
Fat: 24g
Saturated Fat: 18g
Cholesterol: 75mg
