Tom Kha Kai – Creamy Thai Coconut Chicken Soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Canned mushrooms are a budget-friendly alternative.

Bring coconut milk and chicken thighs to a simmer.

Simmer for 20 minutes to combine flavors.

Remove outer skin from galangal and slice it.

Pound galangal with a mortar and pestle for flavor extraction.

Remove outer leaves from lemongrass and trim green bits.

Pound lemongrass to release flavors.

Add garlic and shallots, pound for better flavor extraction.

After 20 minutes, save the chicken and add the pounded aromatics to the pot.

Simmer for 5 minutes to infuse flavors.

Tear oyster mushrooms and add to the pot.

Slice cherry tomatoes and add for acidity.

Bruise bird's eye chilies and add to taste.

Add lime leaves for aroma.

Season with fish sauce, palm sugar, and lime juice at the end to preserve brightness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens