Here’s a simple and delicious Thai Coconut Soup (Tom Kha Gai) recipe with authentic flavors:
Thai Coconut Soup (Tom Kha Gai)
Ingredients:
- 2 cups chicken broth (or vegetable broth for vegan)
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- 1 lb chicken breast (thinly sliced, or tofu/shrimp for variation)
- 3-4 slices galangal (or ginger if unavailable)
- 2 stalks lemongrass (bruised & cut into 2-inch pieces)
- 4-5 kaffir lime leaves (torn for aroma)
- 1-2 Thai chilies (sliced, adjust for spice)
- 1 cup mushrooms (straw or shiitake)
- 1 tbsp fish sauce (or soy sauce for vegan)
- 1 tbsp lime juice (adjust to taste)
- 1 tsp palm sugar (or brown sugar)
- Fresh cilantro & Thai basil for garnish
Instructions:
- Simmer broth with lemongrass, galangal, and lime leaves for 5 mins to infuse flavors.
- Add chicken (or tofu/shrimp) and mushrooms, cook until tender (~5-7 mins).
- Reduce heat, add coconut milk, fish sauce, sugar, and chilies. Warm gently (don’t boil hard).
- Turn off heat, stir in lime juice. Taste—balance sweet, salty, sour, and spicy.
- Garnish with cilantro & basil. Serve hot with steamed rice!
Tips:
- Vegan? Use tofu + veggie broth + soy sauce.
- Extra creamy? Add a splash of coconut cream.
- No galangal/kaffir leaves? Use ginger + lime zest (less authentic but works).
Enjoy your aromatic, creamy, and tangy Thai coconut soup!