For many, Thai food is synonymous with heat. The heat in Thai food comes from chili peppers, which are also a staple in Thai cuisine. In fact, there are many different types of peppers used in Thai food.
Tom Kha Gai is a perfect example of how sweet and spicy combine to make an incredibly delicious soup. This soup combines ingredients you may not expect in a bowl of soup made primarily with coconut water and chicken broth.
The unique combination of ingredients in this soup is what makes it so flavorful and filling. It’s a combination of chili peppers, lemongrass, coconut milk, galangal root, and kaffir lime leaves that makes the soup rich and tangy. The lemongrass and galangal root also add a fresh citrus flavor to the soup.
Chili, galangal, kaffir, and lemongrass are ingredients that might not be available at your normal grocery store. They often sell these items at Asian markets. An alternative is DubbaDip Authentic Thai Spice and Herb Set which is available on Amazon. This set includes all the hard-to-find ingredients and they come in dried forms, but they still give the soup that aromatic flavor once you cook them.
Tom Kha Gai is one of those Thai dishes you can eat for dinner or lunch every day. It’s also a simple and easy dish for cozy days when you don’t feel like cooking.
Â
Ingredients for Thai Coconut Soup
- galangal root
- lemongrass
- red chili peppers
- kaffir lime leaves
- minced garlic
- white onion
- cherry tomatoes
- 3 tablespoons of fish sauce
- 1:2:2 ratio of water, coconut milk, and chicken broth
- 2 tablespoons of sugar
- crimini mushrooms
- 1 pound of chicken breast/thigh
- cilantro
- lime juice
Â
How to Cook Tom Kha Gai
- In a big pot, add that water, coconut milk, and chicken broth; cook over medium heat.
- Use a pestle and mortar to smash the galangal, lemongrass, and kaffir lime leaves. Then add them plus the red chili to the pot.
- Simmer for about 15 minutes for the vegetables to release all of their aromatic flavors.
- Pour the mixture through a stainless steel colander over a bowl to collect the broth then discard the remaining vegetables.
- In another pot, saute the garlic, chicken meat, and onion.
- Add the broth prepped in the previous step, cherry tomatoes, and mushrooms.
- Season with fish sauce, sugar, and lime juice.
- Garnish with cilantro and black pepper.
Tom Kha Gai - Thai Coconut Soup
Ingredients
- galangal root
- lemongrass
- red chili peppers
- kaffir lime leaves
- minced garlic
- white onion
- cherry tomatoes
- 3 tablespoons fish sauce
- 1:2:2 ratio of water, coconut milk, and chicken broth
- 2 tablespoons sugar
- crimini mushrooms
- 1 pound chicken breast/thigh
- cilantro
- lime juice
Instructions
- In a big pot, add that water, coconut milk, and chicken broth and cook over medium heat.
- Use a pestle and mortar to smash the galangal, lemongrass, and kaffir lime leaves. Then add them plus the red chili to the pot.
- Simmer for about 15 minutes for the vegetables to release all of their aromatic flavors.
- Pour the mixture through a stainless steel colander over a bowl to collect the broth then discard the remaining vegetables.
- In another pot, saute the garlic, chicken meat, and onion. Add the broth prepped in the previous step, cherry tomatoes, and mushrooms.
- Season with fish sauce, sugar, and lime juice.
- Garnish with cilantro and back pepper
