A fragrant and creamy soup that blends the rich flavors of coconut milk with tender chicken and aromatic herbs, Tom Kha Gai is a delightful dish that warms the soul. Perfect as an appetizer or a light meal, this recipe captures the essence of Thai cuisine.
Ingredients:
- 2 tbsp coconut oil: For sautéing the vegetables and adding authentic coconut flavor.
- 6 mushrooms, sliced: Shiitake or button mushrooms work beautifully.
- 1/2 cup onion, diced: Yellow or white onion will add sweetness.
- 1/2 sweet red pepper, diced: For a pop of color and sweetness; you can substitute with other bell peppers if preferred.
- 2 Thai chilies, halved: Adjust to your spice preference; you can also use Thai chili paste for a different flavor profile.
- 2 cloves garlic, minced: Fresh garlic adds depth and aroma.
- 2 inches galangal, sliced: If unavailable, fresh ginger can be used as a substitute, but galangal has a unique flavor.
- 1 stalk lemongrass, pounded and chopped into chunks: This herb adds a citrusy aroma; if you don’t have fresh lemongrass, use 2 tsp of lemongrass paste.
- 2 tsp red curry paste: Increase or decrease based on your taste; this will provide heat and complexity.
- 2 cups chicken bone broth: Homemade broth is ideal, but store-bought chicken stock is a convenient substitute.
- 1 can coconut milk (14 oz): Full-fat coconut milk will give the soup a rich and creamy texture.
- 1 chicken breast, cooked and sliced: You can use rotisserie chicken for convenience or poach chicken breast until cooked through.
- 12 shrimp, peeled and deveined (optional): Fresh or frozen shrimp can be used; add them for a seafood twist.
- Fresh lime juice: To finish the soup and add brightness.
- Garnishes: Fresh lime slices, chopped green onions, and cilantro for an aromatic finish.
Instructions:
- Sauté the Vegetables: In a medium-sized pot, heat the coconut oil over medium heat. Add the sliced mushrooms, diced onion, sweet red pepper, Thai chilies, minced garlic, and galangal. Sauté for about 5-7 minutes until the vegetables are tender and fragrant, stirring occasionally.
- Add Aromatics: Stir in the pounded lemongrass and red curry paste. Continue to cook for another 2-3 minutes, allowing the paste to bloom and release its flavors into the mixture.
- Pour in Broth and Coconut Milk: Carefully add the chicken bone broth and coconut milk to the pot. Stir well to combine all the ingredients, scraping any bits off the bottom of the pot for added flavor.
- Incorporate Chicken and Shrimp: Add the cooked and sliced chicken breast to the pot. If using shrimp, add them at this stage as well. Stir everything together and bring the soup to a gentle simmer.
- Simmer and Meld Flavors: Reduce the heat to low and let the soup simmer for about 5-10 minutes. This allows the flavors to meld beautifully and the shrimp to cook through if using.
- Finish with Lime Juice: Once the soup is aromatic and well combined, remove it from the heat. Squeeze in a generous amount of fresh lime juice to brighten the flavors, adjusting to your taste.
- Garnish and Serve: Ladle the hot soup into bowls and garnish with fresh lime slices, chopped green onions, and cilantro for a fresh finish.
Enjoy Your Meal!
This Tom Kha Gai soup is sure to transport you to Thailand with its vibrant flavors and creamy texture. Serve it with jasmine rice or enjoy it as is for a delicious, light meal. Feel free to customize the ingredients by adding other vegetables like baby corn or bok choy, or adjusting the spices to suit your palate.
Let me know if you need any more help or additional recipes! Enjoy your cooking!