BEST EVER Tom Kha Gai | Thai Chicken Coconut Soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are more economical than breasts.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt is an inexpensive seasoning.

galangal

🥗Healthier: ginger

💰Cheaper: fresh ginger

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

Chop off the necessary amount of galangal and slice it thinly.

Peel off the top outer layer of the lemongrass and mash it to release the flavor.

Chop the onion in half and remove the skin.

Lightly mash the whole garlic to remove the skin.

Slice off the tops of the Thai bird's eye chilies and bruise them lightly to release flavor.

Chop the cilantro, removing the root but keeping it for later use.

Cube the chicken breast into bite-sized pieces.

Heat oil in a pot over low to medium heat.

Add sliced galangal, bruised lemongrass, onion, garlic, whole chilies, and cilantro root to the pot and sauté until fragrant.

Pour in homemade unsalted chicken stock and bring to a boil, then simmer for 10 minutes.

Remove the aromatics using a slotted spoon, leaving some chilies and lemongrass for color.

Turn the heat back up and add cubed chicken and torn kaffir lime leaves, cooking until the chicken is done (about 5 minutes).

Add a mixture of oyster and shiitake mushrooms and lower the heat to a gentle simmer.

Gently pour in coconut milk, stirring to combine.

Season with fish sauce and sugar, stirring until creamy.

Allow the soup to come back to a gentle boil, then add lime juice and garnish with cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens