How to Make Tom Kha Gai - A Step-by-Step Guide

Tom Kha Gai is a popular Thai dish known for its fragrant and creamy coconut soup that is flavored with lemongrass, galangal, and kaffir lime leaves. This dish is a cornerstone of Thai cuisine, offering a perfect blend of sweetness, tanginess, and spiciness. It is a versatile soup that can be made with a variety of proteins, but the most common and traditional choice is chicken (Gai).

When you take your first spoonful of Tom Kha Gai, you are welcomed by the rich and creamy broth that ...

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Ingredients

  • 3 cups chicken broth
  • 1 (14 ounce) can coconut milk
  • ¼ cup sweet red chile sauce
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 (1 1/2 inch) piece fresh ginger, sliced
  • 10 makrut lime leaves, torn in half
  • 1 ½ pounds skinless, boneless chicken breast halves - cut into strips
  • 1 (15 ounce) can straw mushrooms
  • 1 cup coarsely chopped onion
  • 1 zucchini, sliced
  • 1 lemongrass stalk, chopped
  • 1 bunch fresh basil, chopped

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 6

  • Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
  • Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.
  • Nutrition

    330 cal.

    • Total Fat: 17g
    • Saturated Fat: 13g
    • Cholesterol: 61mg
    • Sodium: 1318mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 4g
    • Total Sugars: 12g
    • Protein: 27g
    • Vitamin C: 13mg
    • Calcium: 74mg
    • Iron: 4mg
    • Potassium: 601mg