Tom Kha Gai quite literally translates to Chicken Galangal Soup. That’s pretty much the main attraction of this authentic Tom Kha Gai recipe, and what a glorious one at that!
Galangal is a magic ingredient that provides a rich, unique flavour to the soup. Homemade coconut milk provides an added flavour boost too. The main thing to keep in mind while stewing this: don’t boil the coconut milk. Apart from that, you’re set for a winner!
We said this for our veggie Tom Kha Gai, and we’ll say this here as well: make your own coconut milk! It’s fun and doesn’t take up too much of your time either. You can even make it an activity for date night – cook the soup with them, from scratch. Pretty romantic, we’d say!
Tom Kha Gai with ChickenPrint
- 1 no. Fresh Coconut (fresh )
- 1 Chicken Breast (cut into medium-sized pieces)
- 2 cups Button Mushrooms (quartered)
- 1 Red Onion (roughly chopped)
- 5 Cherry Tomatoes (halved)
- 2 Red Chilies (chopped)
- 1 tbsp Coriander / Cilantro (roughly chopped)
- 3 Lemongrass (stalks)
- 1 ½ tsp Lemon zest
- 1 ½ tbsp Lemon Juice
- 1 tsp Palm Sugar
- 2 tbsps Coconut Cream
- Black Pepper Powder (to taste)
- Salt (to taste)
- High speed blender
- Cooking pot
Making the coconut milk
- Grate 1 whole coconut and add it to a high-speed mixer, add 1 cup water and blend it well
- Transfer this to a bowl covered with a muslin cloth and squeeze out the liquid. This is thick coconut milk already!
- Transfer the pulp back into the mixer, add another cup of water and blend it well.
- Repeat the squeezing out process into a separate bowl and you have your medium-thick coconut milk.
- Now repeat the process again, by taking the leftover pulp from this squeeze and blending it again with water
- Transfer to a third bowl covered with the muslin cloth and squeeze out the liquid. This is your thin coconut milk!
Making the soup
- In a cooking pot, pour thin coconut milk and add lemongrass and galangal
- Place this on a stovetop and bring it to boil over a medium flame
- Add pieces of the chicken breast and stir well
- Once the milk starts to thicken, add medium thick coconut milk and red chillies. Mix it well
- Add mushrooms and onions and cook for 2 minutes
- Add cherry tomatoes, and cook for another couple of minutes
- Add salt to taste as per your preference, and allow the chicken to cook thoroughly over a medium flame
- Once the chicken is cooked, reduce the heat to a low flame and add thick coconut milk, cilantro, lime juice, lemon zest, palm sugar and pepper.
- Mix it well and let it cook for 2 minutes
- Add 2 tbsp of coconut cream, right before you turn the flame off
- Carefully remove the galangal and lemongrass just before serving
- Pour into a soup bowl and serve piping hot!
This authentic Tom Kha Gai is a protein-rich soup to have for lazy weeknights. Make ahead of time, and reheat on a stove or in the microwave.
Whip up the soup for a date night at home! You can’t go wrong with a hot Thai dish.