Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 2 cups of chicken broth
- 1 stalk of lemongrass, cut into 3-inch pieces and bruised
- 3-4 kaffir lime leaves
- 1-2 Thai chili peppers, sliced
- 1-inch piece of ginger, peeled and sliced
- 1 lb of boneless, skinless chicken breast, sliced into thin strips
- 1 cup of sliced mushrooms
- 1/4 cup of fish sauce
- 2 tbsp of lime juice
- 1 tbsp of brown sugar
- Salt and pepper to taste
- Fresh cilantro and sliced green onions for garnish
Special equipment needed:
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the coconut milk and chicken broth. Bring to a simmer over medium heat.
2. Add the lemongrass, kaffir lime leaves, Thai chili peppers, and ginger. Simmer for 10-15 minutes until the flavors have infused into the broth.
3. Add the sliced chicken and mushrooms to the pot. Cook for 5-7 minutes until the chicken is cooked through.
4. Stir in the fish sauce, lime juice, and brown sugar. Season with salt and pepper to taste.
5. Remove the lemongrass, kaffir lime leaves, and ginger from the pot with a slotted spoon.
6. Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 20g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu
- Mushrooms can be substituted with sliced bell peppers or baby corn
- Brown sugar can be substituted with honey or maple syrup
Variations:
- Add sliced carrots or baby bok choy for extra vegetables
- Use vegetable broth instead of chicken broth for a vegetarian version
- Add a tablespoon of red curry paste for a spicier version
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor
- Use full-fat coconut milk for a creamier soup
- Adjust the amount of Thai chili peppers to your desired level of spiciness
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through
Presentation ideas:
- Serve the soup in a large bowl with a ladle for guests to serve themselves
- Garnish with a lime wedge for an extra pop of flavor
Garnishes:
- Fresh cilantro
- Sliced green onions
- Lime wedges
Pairings:
- Serve with steamed rice or noodles for a more filling meal
- Pair with a crisp white wine or a cold beer
Suggested side dishes:
- Thai cucumber salad
- Steamed dumplings
- Spring rolls
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or chicken broth to tone down the heat
- If the soup is too sweet, add more lime juice or fish sauce to balance the flavors
Food safety advice:
- Make sure the chicken is cooked through before serving
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
- Tom Kha Gai is a popular Thai soup made with coconut milk, lemongrass, and chicken. It is believed to have originated in central Thailand and is often served as a starter or main course.
Flavor profiles:
- Creamy, tangy, and slightly sweet with a hint of spice from the Thai chili peppers
Serving suggestions:
- Serve hot as a main course or starter
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai