Tom Kha Gai
16 October 2021
Tom Kha Gai
I have been mind travelling a lot lately. Dreaming of faraway places and adventures on the horizon, to enjoy with family & friends on the other side of this very long lockdown. It seems to help me a lot.
Have you been doing the same?
A warming bowl of Tom Kha Gai helps hugely also. Tom Kha Gai is such a comforting soup and it is packed full of flavour.
It’s rich and creamy. It’s tangy and salty and it is absolutely everything a Thai soup should be. You can choose your own adventure with the amount of chilli that goes in too.
This soup is very quick and easy to make and all of the ingredients are very accessible.
Lemongrass can be found at all major supermarkets these days but always at your local fruit shop or market.
Galangal can also be found at local fruit shops and markets. If you need to, you could use ginger instead.
Variations – Half a cup of sliced mushrooms could be added to this soup. Add them when the chicken goes in.
A vegetarian or vegan version of this soup would be called Tom Kha Tofu.
To make this soup vegetarian & also vegan friendly
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- Use vegetable stock instead of chicken stock.
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- Use a vegan-friendly ‘fish’ sauce or coconut aminos or alternatively, use soy sauce.
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- Use a block of tofu. Cube the tofu and use this in lieu of the chicken.
Other recipes you might like to try:
I would love to cook with you very much. Location is no problem as many of our cooking classes are also online. Next weekend, you could join me for an interactive dumplings masterclass. Click here to see all online classes coming up. We make about 80 dumplings in this particular class so a dumplings feast is all yours to enjoy after the class as well as likely being able to stock your freezer up. Click here to join our online Dumplings masterclass.
I hope you really enjoy this recipe for Tom Kha Gai. I hope it takes you to sunny places and happy times.
Nellie
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Tom Kha Gai (Fragrant chicken coconut soup)
Equipment
- Medium sized saucepan
- Cutting board
- Cooks knife
- Ladle and spoon
Ingredients
- 500 ml chicken stock
- 270 ml can coconut milk
- 270 ml coconut cream
- 30 g galangal (a thumb sized piece) sliced into very thin slices
- 2 lemongrass stalks white portion only, bruised & very thinly sliced
- 2 teaspoons red curry paste
- 1 tablespoon coriander roots washed very well and finely chopped
- 4 Kaffir lime leaves torn in half and srunched well in your hands
- 300 g chicken breast thinly sliced
- 3 thai chillies
- Freshly ground black pepper
- 4 tablespoons of fish sauce
- 1 teaspoon grated palm sugar or substitute for brown sugar
- 1-2 limes juiced
To serve
- Fresh coriander leaves
- Chilli shreds if desired
Instructions
- Heat oil in a saucepan over medium heat. Add galangal, lemongrass, curry paste, coriander roots and kaffir lime leaves. Cook for a couple of minutes, stirring often, to intensify the flavours.
- Add the stock and coconut cream and milk and bring to a slow boil. Lower the heat to a simmer and cook for 10 minutes.
- Add the sliced chicken.
- Bruise the chillies gently with a rolling pin or pestle. Add 2 chillies to the pot. Finely slice the remaining chilli and reserve these for serving.
- Add the pepper, fish sauce and palm sugar (or brown sugar).
- Cook until the chicken is tender and cooked through(approximately 5 minutes).
- Take the soup off the heat & add the lime juice. Taste for seasoning.
- Ladle in to bowls & sprinkle with fresh coriander leaves & reserved chilli shreds, if desired.
Notes
serve it as a more substantial meal.
Nutrition
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