Tom Kha Gai - Thai Coconut Chicken Soup Recipe | By Victoria Paikin

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while thighs are more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, while salt is a basic alternative.

galangal

🥗Healthier: ginger

💰Cheaper: dried galangal

Ginger mimics the flavor profile, while dried galangal is easier to find.

Start with the flavor base by adding 4 garlic cloves, chopped green onion, 2 heads of lemongrass, and 1.5 to 2 inches of peeled ginger into a blender.

Add turmeric root, basil leaves, cilantro, and 2 dry kaffir lime leaves to the blender.

Blend until combined, then add 2 tablespoons of lemon zest and lime juice.

Add 1 chili to the mixture, adjusting for heat preference, and blend again.

In a heavy bottom saucepan, heat 2 tablespoons of coconut oil and add the curry flavor base from the blender.

Add 2 anchovy fillets or 2 teaspoons of fish sauce to the saucepan.

Pour in 1 full can of diluted coconut beverage and 1 can of coconut milk, bringing it to a boil.

Add roughly chopped crimini mushrooms and 2 jars of water to the pot.

Season with soy sauce, Himalayan pink salt, and 1 teaspoon of sugar.

Slice chicken breast thinly and add it to the boiling mixture, cooking for about 5 to 10 minutes until done.

After 5 minutes, add cod or any other fish, cooking until everything is well combined and flavors meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens