You will surely enjoy this mild to spicy Thai Coconut Milk Soup (Tom Kha Gai) made of chicken and flavored with lime juice, lemongrass and fresh ginger! This soup is an easy way to bring the exotic to your table!
Tom Kha Gai , or Thai coconut milk soup is a traditional and savory Thai soup made of chicken cooked in coconut milk. I fell in love with this flavorful and piquant soup since the first time I ate it in a Thai restaurant.
Tom Kha Gai means chicken galangal soup. Usually the main ingredients of this Thai-style soup are chicken, coconut milk, galangal, lemongrass and kaffir lime leaves.
But here’s my little advice: if you can’t find kaffir lime leaves and galangal, just use lime juice and ginger root instead. In many ways, they’re a fine substitute. I always use them.
Today I want to share my version of this Thai coconut milk soup, which is more appealing to my husband. He doesn’t like spicy food so I usually don’t add the chili pepper and make the flavor milder than a traditional version of this tasty soup.
This mild to spicy soup has seductive flavors of ginger, coconut, and cilantro. The inviting aroma of lemongrass and lime brings a sense of freshness to the dish. My version of Tom Kha Gai includes enough chicken and white fungus to make it a main course.
Exotic and so healthy, this chicken coconut milk soup is perfect for the cold season. It is easier to make than you think and it doesn’t require much time for preparation.
I hope you will enjoy it!
If you are into soups just like us, try this Mexican Meatball Soup – be careful though, it’s addictive!
- 1 teaspoon fresh cilantro leaves
- 2 3-inch pieces fresh lemongrass , bruised to release flavor
- 8 oz. (225g) chicken breast , boneless and skinless
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 14 oz. (400g) can coconut milk
- 1/2 oz. (14g) white fungus , soaked and cut into small pieces
- 2 cups water
- 1 1-inch piece ginger root , peeled and chopped
- juice of 1/2 lime
In a separate small bowl, rinse and soak the white fungus in cold water until soft.
Put the coconut milk and 2 cups of water into a medium sized pot and bring to the boil.
Add the peeled and chopped ginger root and bruised lemongrass and simmer over medium-low heat for 10 minutes.
Cut the chicken breast into bite-sized chunks and add to the pot.
Stir in the salt, sugar and cilantro leaves.
Add the soaked and cut into small pieces white fungus and simmer over medium-low heat for 10 minutes, or until the chicken is cooked through.
Add the juice of 1/2 lime to the pot, stir, and taste.
Garnish with cilantro leaves and serve.