Tom Kha Gai (Thai Coconut Chicken Soup)
Less famous than Tom Yum but just as addictive, Tom Kha Gai is a Thai-Lao chicken soup built on a silky coconut-milk broth. Galangal, lemongrass, lime and fish sauce make it tangy yet creamy, with a gentle chili warmth. Chicken tenderloin, shrimp, mushrooms and cherry tomatoes come together in about 30 minutes.
Ingredients
Main
- Chicken tenderloin200 g
- Cocktail shrimp8 pieces
- Button mushrooms3 pieces
- Cherry tomatoes8 pieces
- Onion1/2
- Cilantro (coriander)1 handful
- Lemongrass2 stalks
- Coconut milk200 ml
- Water200 ml
Sauce & Seasoning
- Fish sauce2 tbsp
- Lime juice1 tbsp
- Ginger powder1/2 tsp
- Chicken stock1 tbsp
- Whole dried chilies (peperoncino)5-6 pieces
- Allulose (or sugar)1 tbsp
Directions
- 1
Trim off the cilantro roots and cut it into 3-4 cm lengths. Chop the button mushrooms and onion into large cubes, and halve the cherry tomatoes.
- 2
Score the backs of the cocktail shrimp lightly. They open up prettily once cooked, but you can skip this step if you prefer.
- 3
Add the prepared chicken tenderloin, shrimp, mushrooms, cherry tomatoes, onion and cilantro to a pot. If the lemongrass is long, halve it and lightly bruise it to release its aroma before adding.
- 4
Pour in 200 ml coconut milk and 200 ml water at a 1:1 ratio. The coconut milk defines the creamy body of the broth, so a good brand makes it even tastier.
- 5
Add 2 tbsp fish sauce, 1 tbsp lime juice, 1/2 tsp ginger powder, the whole dried chilies, 1 tbsp allulose and 1 tbsp chicken stock, then bring to a boil. Balance the sour, salty and sweet notes and adjust to taste.
- 6
Simmer over medium-low heat until the chicken tenderloin is fully cooked. Coconut milk can split if boiled hard for too long, so keep it at a gentle simmer.
- 7
Ladle into a bowl and garnish with the reserved cilantro to finish. Enjoy it with rice or on its own, and a final squeeze of lime brightens the aroma even more.