Ingredients with Measurements:
- 1 lb boneless chicken breast, sliced into thin pieces
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 4 kaffir lime leaves
- 1 inch piece of galangal, sliced
- 4-5 Thai chilies, sliced
- 1 cup sliced mushrooms
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tbsp palm sugar
- Cilantro leaves, for garnish
- Salt, to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Knife and cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, bring the chicken broth to a boil over medium-high heat.
2. Add the lemongrass, kaffir lime leaves, galangal, and Thai chilies. Reduce the heat to medium-low and simmer for 10 minutes.
3. Add the sliced chicken and mushrooms to the pot and cook for 5-7 minutes, or until the chicken is cooked through.
4. Add the coconut milk, fish sauce, lime juice, and palm sugar to the pot. Stir well to combine.
5. Taste and adjust the seasoning with salt, if needed.
6. Simmer the soup for another 5-7 minutes, or until the flavors have melded together.
7. Remove the lemongrass, kaffir lime leaves, and galangal from the pot using a slotted spoon.
8. Ladle the soup into bowls and garnish with cilantro leaves.
9. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for boiling chicken broth, medium-low heat for simmering soup
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 23g
Carbohydrates: 14g
Protein: 35g
Sodium: 1800mg
Sugar: 8g
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu
- Palm sugar can be substituted with brown sugar or honey
- Thai chilies can be substituted with jalapenos or serrano peppers
Variations:
- Add vegetables such as baby corn, bok choy, or bell peppers
- Use vegetable broth instead of chicken broth for a vegetarian version
- Add rice noodles or vermicelli for a heartier soup
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife before cutting it into pieces to release its flavor.
- Use fresh kaffir lime leaves if possible, but dried leaves can be used as a substitute.
- Adjust the amount of Thai chilies based on your spice preference.
- Use full-fat coconut milk for a creamier soup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with cilantro leaves.
Garnishes:
Cilantro leaves
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Thai cucumber salad or stir-fried vegetables
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or lime juice to balance the heat.
- If the soup is too sweet, add more fish sauce or lime juice to balance the sweetness.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Tom Kha Gai is a popular Thai soup that originated in central Thailand. It is known for its creamy coconut milk broth and fragrant herbs and spices.
Flavor profiles:
Creamy, tangy, spicy, and fragrant
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: Thai