TOM KHA GAI : Tara's favorite soup!
- WineCheeseScallops
- Oct 15, 2024
- 5 min read
Updated: Jan 3
If you love Thai cuisine or are looking to try something new, our Tom Kha Gai soup will whisk you away on a flavor-packed adventure! This creamy coconut-based soup has a beautiful harmony of citrus, spice, and rich umami, making it both refreshing and comforting. The ginger, lemongrass, and kaffir lime leaves give it a unique fragrance that will have your kitchen smelling heavenly. Perfect for weeknights or to impress dinner guests, this soup is always a hit. Don't forget to adjust the heat to your liking with fried chili oil for that extra kick!
"Great dish with lots of complex flavors in each spoon full with tangy citrus and creamy sweatness. Winner in my book!" - Jonathan Knight
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Ingredient Highlight – Kaffir Lime Leaves:
Kaffir lime leaves are one of the key ingredients that give Tom Kha Gai its distinct citrusy flavor. These glossy, dark green leaves have a sharp, tangy aroma that beautifully complements the richness of coconut cream and the spice of red curry. They’re a staple in many Thai dishes, adding a brightness that balances the richness of the broth. If you’ve never cooked with them before, you’re in for a treat!
Ingredient Highlight – Lemongrass:
Lemongrass is another star player in Thai cooking, bringing a subtle lemony flavor with herbal undertones. When pounded and simmered, it releases its fragrant oils into the soup, adding complexity and depth to the broth. It’s an essential herb in Thai cuisine and pairs perfectly with the creamy coconut base of Tom Kha Gai.
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Recipe Origin:
Tom Kha Gai, also known as Thai coconut chicken soup, hails from the central plains of Thailand, where it has been a beloved dish for centuries. Traditionally, it’s a delicate balance of salty, sweet, sour, and spicy flavors, making it a hallmark of Thai cuisine. The coconut milk or cream in the soup provides a rich, smooth texture, while the inclusion of ingredients like kaffir lime leaves, lemongrass, and galangal (often substituted with ginger) create layers of aroma and flavor. While each region may have its own twist on the soup, the essence of Tom Kha Gai remains the same—comfort in a bowl, full of warmth and zest.
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Helpful Tips:
If you’re new to working with lemongrass, be sure to bruise it with the side of a knife to release its essential oils before adding it to the soup. Alternatively, use lemongrass paste if you can't find lemongrass at your local market.
Adjust the level of spice by increasing or decreasing the fried chili in oil. Start small—you can always add more heat!
Serve this soup with a side of jasmine rice to soak up the rich, flavorful broth.
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Why This Recipe is the Best:
It’s packed with flavor: The combination of lemongrass, lime leaves, and red curry gives this soup an aromatic punch that’s irresistible.
Perfectly balanced: The creamy coconut cream balances the tang of lime and the heat from chili oil, making every bite satisfying and delicious.
Easily customizable: You can adjust the spice level, add more vegetables, or even swap the chicken for tofu for a vegetarian version!
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Tom Kha Gai is a delightful Thai coconut soup that’s bursting with rich, aromatic flavors. It's my personal favorite, combining the creaminess of coconut with the tang of lime and the kick of red curry. The lemongrass and kaffir lime leaves bring a fragrant herbal essence, while the fried chili in oil adds just the right amount of heat. This recipe is comforting, deeply satisfying, and a perfect dish to warm you up on a cool evening.
Ingredients:
1 Tbs coconut oil
½ onion, thinly sliced
2 cloves garlic, shaved
½ red bell pepper or mini sweet pepper, sliced
1 ½ tsp fried chili in oil (plus more to taste)
3 slices ginger (about ¼ inch thick each)
1 lemongrass stalk, pounded and cut into 2-inch pieces (or 1 tsp lemongrass paste)
5 large kaffir lime leaves
2 tsp red Thai curry paste
4 cups low-sodium chicken broth
4 cups canned full-fat coconut cream (unsweetened)
2 small boneless, skinless chicken breasts (about 1 lb), very thinly sliced crosswise
8 oz white mushroom caps, quartered
5 oz cherry tomatoes, halved lengthwise
1-2 Tbs coconut sugar (or brown sugar)
1 ½ – 2 Tbs fish sauce, plus more to taste
Juice of 1 ¾ limes (use the rest of the second lime for garnish)
2-3 green onions, thinly sliced for garnish
Fresh cilantro, chopped for garnish
Instructions:
In a medium pot, heat coconut oil over medium heat. Add onion, garlic, red pepper, ginger, lemongrass, lime leaves, red curry paste, and fried chili in oil. Cook, stirring frequently, for about 5 minutes or until the onions are softened.
Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer uncovered for 30 minutes.
If desired, strain out the aromatics (onion, garlic, lemongrass, ginger, and lime leaves) and discard. We skip this step and just pull out the lemongrass, ginger and leaves as we come accross them.
Stir in the coconut cream, chicken breast pieces, and mushrooms. Simmer until the chicken is just cooked through.
Add fish sauce, coconut sugar, and lime juice to taste, adjusting the balance as needed. Toss in the cherry tomatoes and cook for an additional 2 minutes.
Serve the soup in bowls, topped with sliced green onions, fresh cilantro, and lime wedges. Add a little extra fried chili in oil for more spice if desired!
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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Their high-quality selection never disappoints!
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