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Tom Kha Gai Soup Recipe

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This Tom Kha Gai Soup recipe is a traditional Thai chicken coconut soup that is aromatic and flavorful, combining tender chicken, mushrooms, and crisp bell peppers in a rich, creamy coconut broth infused with lemongrass, ginger, and red chili paste for a perfect balance of spice, sweetness, and tang.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 1 tablespoon coconut oil
  • 1 tablespoon Thai red chili paste
  • ½ teaspoon red pepper flakes
  • 5 garlic cloves, minced
  • 1 pound chicken breasts, cut into thin strips
  • 4 cups chicken stock
  • 3 bay leaves
  • 1 3-inch piece fresh ginger, peeled and cut into 4 chunks
  • 3 stalks lemongrass
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Creamy Coconut Mixture

  • 13 ounces canned coconut milk
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons light brown sugar
  • ¼ cup lime juice (juice of 2 limes)

Vegetables

  • 8 oz. mushrooms, sliced
  • 1 red bell pepper, chopped

Additional Seasonings & Garnishes

  • Sriracha or hot chili sauce to taste
  • Kosher salt to taste
  • Ground black pepper to taste
  • Cilantro for garnish
  • Green onions for garnish
  • Fresh basil for garnish
  • Fresh lime juice for garnish

Instructions

  1. Heat and Sauté Aromatics: Heat 1 tablespoon of coconut oil in a large pot over medium-high heat. Add the Thai red chili paste, red pepper flakes, and minced garlic. Sauté this mixture for about 30 seconds until fragrant.
  2. Add Chicken: Add the thin strips of chicken breast to the pot and sauté until the chicken is opaque but not fully cooked through, allowing it to absorb the flavors.
  3. Add Broth and Spices: Pour in 4 cups of chicken stock, then add the bay leaves, ginger chunks, lemongrass stalks, dried basil, kosher salt, and black pepper. Bring the mixture to a boil.
  4. Simmer Soup: Reduce the heat to medium-low, cover the pot, and let the soup gently simmer for 10 minutes to let the flavors meld and chicken cook thoroughly.
  5. Add Coconut and Vegetables: Stir in the canned coconut milk, Thai fish sauce, light brown sugar, lime juice, sliced mushrooms, and chopped red bell pepper. Simmer the soup for a few more minutes until the bell peppers are crisp-tender.
  6. Remove Aromatics: Before serving, carefully remove and discard the lemongrass stalks, bay leaves, and ginger chunks to avoid an overpowering taste and texture.
  7. Season to Taste: Taste the soup and adjust seasoning by adding additional kosher salt, ground black pepper, and Sriracha or hot chili sauce according to your preference.
  8. Garnish and Serve: Ladle the soup into individual bowls and garnish each with fresh cilantro, green onions, fresh basil, and a splash of fresh lime juice for a bright finishing touch.

Notes

  • Use fresh lemongrass stalks bruised by hitting them with the back of a knife to release more flavor.
  • Adjust the chili paste and red pepper flakes according to your spice tolerance for milder or spicier soup.
  • For a vegetarian or vegan option, substitute chicken stock with vegetable stock and omit chicken.
  • Rinse canned coconut milk well if you prefer a less creamy soup, or use full-fat coconut milk for richness.
  • Garnishes like fresh basil and cilantro add essential herbal freshness—don’t skip them!
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://dishiary.com/tom-kha-gai-soup-recipe/