Have you ever tried making a tom kha gai recipe, or maybe another Thai coconut curry soup recipe? When you think of Thai recipes, you probably think of stir fries, but this soup is one of my Thailand favorites!
Feeling under the weather or just generally run down? This Thai coconut soup is a hearty and uplifting choice that gives you another option in addition to a more traditional chicken soup recipe. This tom khai gai recipe is the most delicious and comforting blend of sweet, salty and spicy. With a warm, rich and nutrient-dense broth made from chicken stock, coconut milk and fresh lime juice, you’re going to want to make this recipe again and again.
This tom kha soup is a spicy hot coconut soup. It typically includes key ingredients like coconut milk, limes, ginger, chili peppers, lemongrass, chicken, chicken broth, cilantro and mushrooms. (1) Authentic tom kha gai recipes include galangal and kaffir lime leaves. These are two ingredients that can be hard to find, but you may find a red chili paste that includes both of these delicious ingredients — or try an Asian market as opposed to a conventional grocery store. If not, no worries, because while this isn’t the traditional galangal-lemongrass take on the authentic Thai dish, this tom kha gai recipe is truly bursting with flavor.
Some of the healthy and delicious ingredients used in this tom kha gai recipe worthy of highlighting:
Coconut milk: A Thai coconut soup like this one always includes rich and creamy coconut milk. Choose unsweetened coconut milk, and you’ll keep the sugar content of this Thai coconut milk soup super low (only around 3 grams!). If you can go one step further, choose fresh coconut milk to take the flavor to a whole new level.
Lemongrass: A key citrusy flavoring in Thai cuisine, this soup recipe would not be the same without the inclusion of lemongrass.
Cilantro: Thanks to red bell pepper and cilantro, this recipe is impressively high in vitamin A.
First, you’re going to really up the flavor of this soup by letting the fresh ginger and lemongrass steep in the chicken broth. Next, you’ll do some minimal chopping of a few fresh herbs and vegetables. Then everything will go into one pot, and after some cooking time, you’ll have yourself an incredible homemade tom kha gai.
Crush the lemongrass stalks.
In a large pot over medium-low heat, combine broth, lemongrass and ginger. Let it steep for 25 minutes.
Chop the fresh cilantro.
Cut the red pepper into length-wise slices.
Slice the shallot into rounds.
Remove the ginger and lemongrass bits with a strainer.
Add the chicken, shallots, peppers, mushrooms and chili paste and then bring it all to a boil.
Remove from heat and add coconut milk.
Add the fresh lime juice and cilantro.
Serve warm, topped with fresh cilantro.
This recipe feeds about 6–8, so enjoy it with the whole family or have plenty of delicious leftovers.