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Tom Kha Gai

Savor the Comfort of Tom Kha Gai – Easy Thai Coconut Soup

Experience the warmth of Tom Kha Gai, a delightful Thai coconut soup that's quick, easy, and gluten-free.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cups coconut milk opt for light coconut milk for fewer calories
  • 1 cup unsalted chicken stock vegetable stock works for a vegetarian twist
  • 1 pound boneless skinless chicken thighs substitute with chicken breast if desired, but moisture may vary
  • 1 tablespoon ginger or galangal use fresh ginger when galangal isn't available
  • 2 stalks lemongrass bruised pieces are best for maximum flavor
  • 1 tablespoon coconut sugar feel free to use brown sugar instead
  • 1 teaspoon salt consider soy sauce for a gluten-free option
  • 4 leaves makrut or kaffir lime leaves substitute with lime zest if needed
For the Vegetables
  • 1 cup cilantro adds freshness throughout
  • 2 pieces dried Thai chiles adjust according to your spice tolerance
  • 1 cup onion any colorful bell peppers work well
  • 1 cup sweet peppers contributes natural sweetness and texture
  • 1 cup cherry tomatoes regular diced tomatoes can be swapped easily
  • 1 cup enoki or oyster mushrooms substitute with your preferred mushroom variety
For Finishing Touches
  • 2 tablespoons lime juice lemon juice is a fitting alternative
  • 1 tablespoon fish sauce opt for soy sauce or miso for a vegetarian version
  • 2 cups cooked jasmine rice any short-grain rice is a suitable substitute
  • 2 pieces limes for garnish and extra flavor
  • 1 tablespoon hot chili oil optional for more heat

Equipment

  • stock pot

Method
 

Step-by-Step Instructions
  1. In a stock pot, gently heat 1 cup of coconut milk over low heat until it begins to simmer, about 3-5 minutes. Stir in 1 cup of unsalted chicken stock, followed by the boneless skinless chicken thighs, ginger, and lemongrass. Allow the mixture to simmer for 5-6 minutes.
  2. Next, stir in another cup of coconut milk, coconut sugar, and salt. Then toss in the makrut lime leaves, chopped cilantro stems, and dried Thai chiles. Bring this rich mixture to a gentle simmer for about 2-3 minutes.
  3. Add the sliced onion and sweet peppers, cooking for 5-6 minutes until they are crisp-tender and vibrant. Remove the ginger, galangal, lemongrass, and cilantro stems.
  4. Pour in the remaining coconut milk and chicken stock, followed by the cherry tomatoes, enoki mushrooms, cilantro leaves, lime juice, and fish sauce. Let the soup simmer for another 5-6 minutes.
  5. Ladle the soup over bowls of cooked jasmine rice, garnish with extra lime wedges and a drizzle of hot chili oil, and serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 18gMonounsaturated Fat: 1gCholesterol: 85mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

To maintain creamy quality, do not freeze the soup with the cooked jasmine rice, as it can become mushy when thawed.

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