Authentic Tom Kha Gai Thai BEST EVER Coconut Chicken Soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk offers a creamy texture.

galangal

🥗Healthier: ginger

💰Cheaper: ginger

Ginger is more widely available and offers a similar flavor profile.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor while being vegetarian-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a great vegetarian option, while chicken thighs are often less expensive than breasts.

Prepare the lemongrass by cutting it into two-inch pieces.

Prepare the galangal, noting that it looks like ginger but is different in taste and smell.

Dice the shallots and prepare the lime leaves, tearing them before adding.

Cut the tomato into 6 to 8 wedges and prepare the mushrooms.

Slice the chicken breast into bite-sized pieces.

In a wok or medium-sized pot, pour in 2 cups of chicken stock.

Add the lemongrass, galangal, and shallots to the pot and turn the heat to medium, simmering to infuse flavors.

Add 2 teaspoons of palm sugar, 2 tablespoons of fish sauce, 1 can of coconut milk, tomatoes, mushrooms, chicken, and lime leaves to the pot.

Gently stir and mix everything together, cooking on medium heat until the chicken is fully cooked and the tomatoes are soft.

Chop green onions and cilantro while the soup is cooking.

Once the chicken is cooked, stir in the cilantro and green onions.

Add lime juice to taste, starting with 1/4 cup and adjusting as desired.

Turn up the heat to finish cooking and serve the soup, optionally with jasmine rice or cooked rice noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens