Tom Kha Gai Soup (Thai Coconut Chicken Soup)
Tom kha gai is one of the most famous Thai soups and it’s incredibly popular for all the right reasons — it’s a very fragrant and creamy soup that’s easy to make and adapt. If you love spicy, exciting soups, this one’s for you! Full recipe here:
TOM KHA GAI | COCONUT CHICKEN SOUP | ต้มข่าไก่
Tom Kha Gai is a traditional Thai Coconut Chicken soup known by many. It's infused with a medley of herbs and aromatics to give a smooth savoriness, followed by slight sour and sweetness. Tom refers to boiling soup, Kha means galangal, and Gai means chicken.
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????INGREDIENTS
**Please adjust flavors to your liking. Should be savory, followed by slight sour and subtle sweetness. Also, please follow video for the order in which to add these ingredients. It does matter.
Water - 3 cups
Coconut Milk - 2.5 cups
Chicken Thighs - 1.5 lb (680 g)
Oyster Mushroom - 1.5 cup before shredded
Straw Mushroom - 1 cup (or any other kind of Asian variety, EXCEPT Shiitake)
Galangal - 4.5 inch knob
Lemongrass - 3 stalks (lower half)
Kaffir Lime Leaves - 12 leaves (separated)
Red Chilis - as much as you'd like
Fried Dried Red Chilis - as much as you'd like
Salt - 1 tsp
Fish Sauce - 5 tbsp
Sugar - 2 tsp
Tamarind Concentrate - 1 tbsp
Lime Juice - 2 tbsp (see video for tips on when to add this)
Scallion - 2 to 3 stalks
Culantro/Sawtooth Coriander - 1 handful
Cilantro - 1 handful
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????CHAPTERS
Intro 00:00
Prepping Aromatics 00:29
Herb & Spice Toppings 03:21
Mushroom & Chicken 04:33
Making Tom Kha Gai 05:19
Serving & Eating 09:40
Outro 10:13
#coconut #thaifood #soup #galangal #lemongrass #makrut
Super easy Thai Chicken Soup | Creamy Coconut, Chicken & Thai Spices | Kravings
Thai Chicken soup to me is the ultimate comfort food. Over the years, I’ve made different versions, but I’m really partial to this one flavoured with Thai Red Curry paste and oozing with mushrooms. While I love mushrooms in general, I love the use of Enoki in this and other soups. It gives the soup a noodle like texture without the carbs – win win!
Even though I do love to make my own Red Curry Paste, I make this one with canned curry paste, which is actually really good and convenient! I have used Chicken in this recipe, however, the Thai flavours and mushrooms are the real stars so it’s very easy to make this totally vegetarian as well!
Here are the ingredients and steps to make this recipe!
1 tbsp of Peanut Oil
1/2 cup sliced Spring Onions
2 tbsps minced Garlic
1 cup - 200 gms cubed raw Chicken
2 tbsps Thai Red Curry paste
2 - 3 tbsps Fish Sauce
1/2 cup diced Green Pepper
400 ml Chicken stock (from cube)
400 ml cup Water
2 cups Enoki Mushrooms
2 cups of regular Mushrooms
300 ml of Coconut Milk
1/2 cup cooked Jasmine rice
1/4 cup sliced Spring Onion stems
1/4 cup fresh Cilantro or Coriander
Heat the peanut oil or any other oil
Saute the spring onion and garlic
Add the chicken and follow with the red curry paste
Mix well to coat the chicken and flip it over to cook
Add most of the fish sauce and the green pepper
Add the stock followed by the water and bring to the boil
If using homemade stock and it’s not concentrated, use 800 ml of stock instead
Add the Enoki and regular mushrooms and allow to cook for a few minutes
Add the coconut milk and rice
Taste for salt and add the rest of the fish sauce if required
Finally add the spring onion leaves and coriander and serve
Bookmark the recipe on my blog -
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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How to Make the Perfect Thai Coconut Chicken Soup
Tom Kha Gai literally translated as 'Boiled Galangal Chicken' is an aromatic simple fragrant soup and is perfect for a mid-week meal. Don't miss this delicious dish!
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- How to Make the Perfect Thai Coconut Chicken Soup -
Ingredients
1 thumb sized piece galangal
2-3 chicken thighs, boneless skinless
2 lemongrass stalks
5-6 lime leaves
6-8 Thai shallots (soaking in boiling water)
400ml x coconut milk
100g button mushrooms, quartered
150ml x chicken stock
The Seasoning
Juice of 1 lime
4 large red chillies
2-3 tbsp fish sauce
Handful of coriander
1 tsp palm sugar
00:00 Introduction
00:32 Cutting & Cooking Veg
03:29 Cooking Veg
02:10 Adding Water
04:18 Add Chicken Stock
05:05 Cut Mushrooms
05:36 Add Coconut Milk
06:10 Add Seasoning
06:48 Adding toppings
07:20 Serve Up
07:45 Outro
Thai Chicken Coconut Soup
Thai Chicken Coconut Soup -
Fresh tumeric takes this soup over the top! This Whole30 compliant soup is inspired by a recipe from the Whole30 cookbook and it's one of my favorites.
Here's where to find great tools and ingredients used in making this delicious recipe:
Nocrumbsleft MAGIC ELIXER (TM), Chicken Stock
Glass prep bowls -
Zwilling Santoku knife -
Stick Blender -
All Clad 8 qt stock pot -
Ballerini non stick 12 pan -
Olive wood spoon -
Tongs -
Coconut milk -
Coconut aminos -
Coconut oil -
Thai Chicken Soup | Creamy Coconut, Chicken & Thai Spices | Kravings
Thai Chicken soup to me is the ultimate comfort food. Over the years, I’ve made different versions, but I’m really partial to this one flavoured with Thai Red Curry paste and oozing with mushrooms. While I love mushrooms in general, I love the use of Enoki in this and other soups. It gives the soup a noodle like texture without the carbs – win win!
Even though I do love to make my own Red Curry Paste, I make this one with canned curry paste, which is actually really good and convenient! I have used Chicken in this recipe, however, the Thai flavours and mushrooms are the real stars so it’s very easy to make this totally vegetarian as well!
Here are the ingredients and steps to make this recipe!
1 tbsp of Peanut Oil
1/2 cup sliced Spring Onions
2 tbsps minced Garlic
1 cup - 200 gms cubed raw Chicken
2 tbsps Thai Red Curry paste
2 - 3 tbsps Fish Sauce
1/2 cup diced Green Pepper
400 ml Chicken stock (from cube)
400 ml cup Water
2 cups Enoki Mushrooms
2 cups of regular Mushrooms
300 ml of Coconut Milk
1/2 cup cooked Jasmine rice
1/4 cup sliced Spring Onion stems
1/4 cup fresh Cilantro or Coriander
Heat the peanut oil or any other oil
Saute the spring onion and garlic
Add the chicken and follow with the red curry paste
Mix well to coat the chicken and flip it over to cook
Add most of the fish sauce and the green pepper
Add the stock followed by the water and bring to the boil
If using homemade stock and it’s not concentrated, use 800 ml of stock instead
Add the Enoki and regular mushrooms and allow to cook for a few minutes
Add the coconut milk and rice
Taste for salt and add the rest of the fish sauce if required
Finally add the spring onion leaves and coriander and serve
Bookmark the recipe on my blog -
LET'S GET SOCIAL
I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels
Equipment: I use a Canon 80 D & 70 D
Check out all the tools I use here
I have new videos every week - Please SUBSCRIBE so you don't miss any of the action!
Download my Roku app -
This video is part of a playlist:
Music courtesy of Jingle Punks