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Savory Tom Kha Gai

Savory Tom Kha Gai: A Creamy Thai Delight for Any Night

Savory Tom Kha Gai is a creamy Thai coconut chicken soup that offers comforting yet invigorating flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Sunflower Oil Substitutable with any neutral oil.
  • 1 medium Onion Finely chopped.
  • 3 cloves Garlic Freshly minced.
  • 1 tablespoon Galangal Paste Use fresh Galangal if possible.
  • 2 stalks Lemongrass Remove tough outer leaves.
  • 3 leaves Kaffir Lime Leaves Use fresh; dried works in a pinch.
  • 2 Red Chillies Adjust based on spice preference.
  • 150 grams Shiitake Mushrooms Substitutable with button or oyster mushrooms.
For the Flavor Enhancers
  • 1 tablespoon Red Thai Curry Paste Modify based on desired heat level.
  • 4 cups Chicken Stock or Vegetable Stock Vegetable stock for vegetarian option.
  • 1 can Coconut Milk Full-fat recommended.
  • 2 tablespoons Fish Sauce Substitute with soy sauce for vegetarian.
  • 1 tablespoon Brown Sugar Palm sugar is a great alternative.
  • 2 tablespoons Lime Juice Fresh juice for best flavor.
For the Protein
  • 300 grams Cooked Chicken Thigh Fillets or Tofu Use tofu for a vegetarian version.
For Thickening (Optional)
  • 1 tablespoon Cornflour (Cornstarch)

Equipment

  • Large saucepan

Method
 

Step-by-Step Instructions for Savory Tom Kha Gai
  1. In a large saucepan, heat 2 tablespoons of sunflower oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic, 1 tablespoon of galangal paste, sliced lemongrass, kaffir lime leaves, sliced red chillies, and shiitake mushrooms to the saucepan. Stir for about 1 minute.
  3. Pour in 4 cups of chicken or vegetable stock and 1 can of coconut milk. Stir in 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and the cooked chicken or tofu.
  4. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 5-6 minutes.
  5. For a thicker texture, mix 1 tablespoon of cornflour with water to create a slurry. Gradually stir it into the soup and cook for an additional minute.
  6. Adjust seasoning as needed, adding more fish sauce or lime juice. Ladle into bowls and garnish with fresh coriander leaves and chili oil before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Use fresh galangal and herbs for the best flavor. Adjust the spice level according to preference.

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