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About The Recipe
Thai Coconut Chicken Soup, or Tom Kha Gai, has a blend of tastes that gives this soup a very unique flavor.
Tom Kha means "boiled galangal", which is a variety of ginger root and is the main ingredient in this recipe. The soup has the main flavor of galangal and the coconut milk is used to create a mild, rich and creamy taste. A little lime juice makes this soup a perfect blend of spicy, sweet, and sour.
Thai Coconut Chicken Soup is a dish from the central part of Thailand, but served in Thai restaurants all over. I grew up eating this soup because my dad is from the central part of Thailand and this soup is his favorite (ed: and her husband's too!). My dad taught me how to cook Thai Coconut Chicken Soup, and we usually have it during the winter, its great for those cold days in Thailand where it gets down to a chilly 70°F (21°C)! It has a rich and creamy taste and the spice from galangal keeps you warm.
Recipe Info.
- For: 2-3
- Preparation time: 10 minutes
- Cooking Time: 10 minutes
Utensils
Ingredients
- 1 pack of Tom Kha Paste
- 1 chicken breast
- 2 cups of sliced mushroom
- 1 cup chopped onion
- 1 can of coconut milk
- 2 cups of water
- 1 tablespoon of lime juice
- Cilantro for garnish
Purchase Asian Ingredients for this Recipe Online Here.
Preparation
- Dice an onion into small pieces
- Chop mushrooms into small pieces
- Cut chicken into ¼ inch slices
Cooking
- You will need a pot and turn on the stove to high heat
- Add water and Tom Kha paste let it simmer for 2 minutes
- Add the coconut milk and simmer for another 5 minutes.
- Add the chicken and mushrooms and onion and let it simmer 5 min or until the chicken is cooked.
- Turn off the heat and add lime juice.
- The reason I add the lime juice at the end is because the flavor of the lime gets lost when it's cooked. This way you can taste the fresh lime juice.
Serve
- Served hot and garnish with cilantro
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Main Course 
Comments
Tom Yum has similar ingredients as those of Tom Kha but the differences are that Tom Yum is more spicy and sour in taste while the soup colour is red-orange. This simply means that you cannot use Tom Yum paste to replace Tom Kha paste unfortunately (see further at: http://en.wikipedia.org/wiki/Tom_yum). However, you should try cooking some Tom Yum as well, especially with some shimps and mushrooms. It is one of the signature dishes of Thai cuisine!
Enjoy your meal!
Can I use Tom Yum Paste instead of Tom Kha Paste?
Thanks
Elena
Wish you all the best
Elena
I found this website by luck and I am glad to know that there are many people interested in Thai cooking. However, as a Thai living abroad and who enjoy cooking very much, I find that putting one can of coconut milk made the soup looking pale and too thick! Ladies would have to be very careful when using too much coconut milk as it is as caloric as crème fraiche and other type of western cream. I would instead reduce the quantity to 1/4 of a can (about 100ml) for Tom Kha Kai or Tom Yum soup, while using rather the whole can only when making curry. Well...it's just a question of preference though.
Happy cooking!
So sorry no one is answering your question. Anyway, my short name is Antok.
I am Swiss residence and I am an Indonesian origin. I love cooking as I am a private chef of Indonesian specialities. Thai cooking has almost similar ingredients, herbs and spices as Indonesian's.
Answering your question about how much galangal and lemongrass you need to make own Coconut Chicken Soup. Well, if you cook for about 2 people, you need to have around a thumb. Please choose the young galangal and slice finely.
About the lemongrass. For 2 people, you just need to have one stalk and slice longwise finely as well.
I hope you are happy with my answer.
Warm regards,
Antok
About the lemongrass
Thanks,
Scott
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