Tom Kha Gai
Spicy, sweet, sour, umami, herbaceous… Tom Kha Gai recipe has it all. Creamy coconut milk balances the heat of bird chiles, while lime and lemongrass bring brightness to every spoonful. This comforting yet vibrant Thai coconut soup feels both soothing and exciting!
Equipment
- Stock Sock or a medium piece of cheesecloth with string
Ingredients
- 3 stalks fresh lemongrass
- 1 quart chicken stock or mushroom stock
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar or coconut sugar
- 1 medium piece (2-3”) fresh galangal peeled
- 8-12 Thai bird chiles (depends on preferred spice level)
- 8 makrut lime leaves (fresh, if available)
- 1 shallot roughly chopped
- 8 ounces (225g) fresh or 2 ounces (60g) dried shiitake mushrooms stems removed
- 2 cans unsweetened coconut milk
- 1-4 limes juiced
- Kosher salt to taste
- Optional 4-6 boneless, skinless chicken breasts or thighs + 1 can coconut milk *I don’t usually add chicken to this soup, but if you would like to, add chicken plus one can of coconut milk to a slow cooker and cook on low for 3-6 hours or until the chicken can easily be shredded. Add to the finished soup.
Step by Step Instructions
Step 1
- First, prepare your ingredients. Using the side of a large knife, smash the lemongrass and cut into large chunks. With a pair of kitchen shears or a paring knife, cut a small slit into the bottom of each pepper.If you are using dried mushrooms, soak them in hot water for at least 20 minutes to rehydrate. Drain and cut each mushroom in half.
Step 2
- If you have a Stock Sock or piece of cheesecloth, add the lemongrass, galangal, chiles, lime leaves, and shallot and tie or knot it to close (it will make it much easier to remove these from the stock later, but you can always use a slotted spoon).
Step 3
- To a large, heavy stockpot, add the ingredients from the previous step along with the mushrooms. Simmer gently for at least 2-3 hours, or until fragrant. Remove and discard the lemongrass, galangal, chiles, lime leaves, and shallot.
Step 4
- Whisk in the coconut milk and the juice of 1 lime. Now, you get to customize the soup to your taste. You will want to play with the amount of brown sugar, fresh lime juice, and salt to achieve the flavor you prefer. You may add additional chiles for heat.Serve hot, garnishing each serving with scallions and cilantro.
