Chicken Coconut Soup (Tom Kha Gai)

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 2

Chicken Coconut Soup (Tom Kha Gai)

This dish is perfect for those who love the bold flavors of Tom Yum but prefer a milder sourness and saltiness. The addition of coconut milk softens the flavors, making the soup rich and creamy. It’s a dish loved by children and packed with nutrients from aromatic herbs like lemongrass, galangal, and kaffir lime leaves, which also help relax the mind and reduce stress.

Ingredients

Steps

  • Cooking Chicken Coconut Soup(Tom Kha Gai):

    1. Trim the roots or stems of the oyster mushrooms and tear them into bite-sized pieces. Cut the lemongrass diagonally into short or long sections, then bruise it lightly using a pestle or the back of a knife to release its aroma. Slice the young galangal into thin rounds. Tear the kaffir lime leaves by hand. Peel the shallots and crush them gently to release their flavor.

      Trim the roots or stems of the oyster mushrooms and tear them into bite-sized pieces. Cut the lemongrass diagonally into short or long sections, then bruise it lightly using a pestle or the back of a knife to release its aroma. Slice the young galangal into thin rounds. Tear the kaffir lime leaves by hand. Peel the shallots and crush them gently to release their flavor.Trim the roots or stems of the oyster mushrooms and tear them into bite-sized pieces. Cut the lemongrass diagonally into short or long sections, then bruise it lightly using a pestle or the back of a knife to release its aroma. Slice the young galangal into thin rounds. Tear the kaffir lime leaves by hand. Peel the shallots and crush them gently to release their flavor.Trim the roots or stems of the oyster mushrooms and tear them into bite-sized pieces. Cut the lemongrass diagonally into short or long sections, then bruise it lightly using a pestle or the back of a knife to release its aroma. Slice the young galangal into thin rounds. Tear the kaffir lime leaves by hand. Peel the shallots and crush them gently to release their flavor.Trim the roots or stems of the oyster mushrooms and tear them into bite-sized pieces. Cut the lemongrass diagonally into short or long sections, then bruise it lightly using a pestle or the back of a knife to release its aroma. Slice the young galangal into thin rounds. Tear the kaffir lime leaves by hand. Peel the shallots and crush them gently to release their flavor.Trim the roots or stems of the oyster mushrooms and tear them into bite-sized pieces. Cut the lemongrass diagonally into short or long sections, then bruise it lightly using a pestle or the back of a knife to release its aroma. Slice the young galangal into thin rounds. Tear the kaffir lime leaves by hand. Peel the shallots and crush them gently to release their flavor.

    2. Cut the chicken into bite-sized pieces. If you don’t like chicken skin, you can remove it, or substitute with chicken breast if preferred.

      Cut the chicken into bite-sized pieces. If you don’t like chicken skin, you can remove it, or substitute with chicken breast if preferred.

    3. In a pot, bring water to a gentle boil. Add the galangal, lemongrass, shallots, and kaffir lime leaves. Simmer for a few minutes to infuse the water with the aromatic flavors.

      In a pot, bring water to a gentle boil. Add the galangal, lemongrass, shallots, and kaffir lime leaves. Simmer for a few minutes to infuse the water with the aromatic flavors.In a pot, bring water to a gentle boil. Add the galangal, lemongrass, shallots, and kaffir lime leaves. Simmer for a few minutes to infuse the water with the aromatic flavors.

    4. Pour in the thick coconut milk, stirring gently to combine. Lower the heat to prevent the coconut milk from separating.

      Pour in the thick coconut milk, stirring gently to combine. Lower the heat to prevent the coconut milk from separating.

    5. Add chicken to the pot and cook until the chicken is tender and fully cooked.

      Add chicken to the pot and cook until the chicken is tender and fully cooked.

    6. Add the oyster mushrooms to the pot and let them cook until softened.

      Add the oyster mushrooms to the pot and let them cook until softened.

    7. Add fish sauce, tamarind juice, and palm sugar. Stir well and adjust the seasoning to taste.

      Add fish sauce, tamarind juice, and palm sugar. Stir well and adjust the seasoning to taste.Add fish sauce, tamarind juice, and palm sugar. Stir well and adjust the seasoning to taste.Add fish sauce, tamarind juice, and palm sugar. Stir well and adjust the seasoning to taste.

    8. (Optional) Toss in the dried chilies or/and red chili peppers for a spicy kick. Let them infuse for a few minutes.

      (Optional) Toss in the dried chilies or/and red chili peppers for a spicy kick. Let them infuse for a few minutes.

    9. Remove the soup from the heat and add lime juice. Stir gently and adjust the tanginess to your preference.

      Remove the soup from the heat and add lime juice. Stir gently and adjust the tanginess to your preference.

    10. Sprinkle with chopped coriander for a fresh, herbal finish. Ready to serve!

      Sprinkle with chopped coriander for a fresh, herbal finish. Ready to serve!

Tips

Types of "Mushrooms" commonly used in Chicken Coconut Soup(Tom Kha Gai):

  1. Straw Mushroom: This is the most popular mushroom used in Tom Kha Gai. It’s easy to find, affordable, with a soft texture and easy to eat.
  2. Oyster Mushroom: Another popular mushroom used in Tom Kha Gai. Oyster mushrooms have a firm, soft texture with white stems and light cream-colored caps.
  3. ⁠Enoki Mushroom (White): This is sometimes used, but not very often. It has a firm and chewy texture, but softens when boiled. Many people like it.
  4. Golden Needle Mushroom: This is found occasionally, but not very often. It has a smooth texture but tends to stick to the teeth.