Also known as Tom Kha Gai. (try saying that 5 times fast.)
I love to order it from my favorite Thai place. The combination of the lemongrass, ginger and coconut is great to eat anytime of the year. I’ve always wanted to make it for myself — mainly because once I know how to make Tom Kha Gai, I won’t order it anymore when I go out. I don’t like to eat specific dishes I know I can make. Which is great because it makes me venture off the everyday menu & try new things. Win Win for me!
Even though this recipe tastes exotic, you can find all of the ingredients are your local grocery store. I recommend using chicken thighs instead of breast meat. Thigh meat retains moisture when it’s cooked unlike breast meat which gets all rubbery if it’s cooked too long.
I like to add rice to this soup. It’s not the traditional way to eat it, but it keeps me full longer. You can add rice to a bowl and ladle the soup over it if you want.
It’s getting colder in Chicago… but this soup keeps me warm and the Thai flavors spice up my day. Hope you enjoy it!
Tom Kha Gai
- 1 tbs olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp minced ginger
- 1/2 green pepper, diced
- 1 can (14oz.) light coconut milk
- 2 cups chicken stock
- 1 stalk of lemon grass
- 1 lb skinless chicken thighs, cubed
- 1 cup sliced mushrooms
- 1 tbs lime juice
- 1 tbs Thai or Vietnamese fish sauce (nuoc mam or nam pla)
- 1 tsp sugar
- 1 tsp Thai chili paste ( I used Sirichai since I always have it on hand)
- Basil leaves, for garnish
- Cilantro, for garnish
- In a medium sauce pan, add olive oil. When the oil is warm, add onion, garlic, ginger and green pepper. Once the onion is soft, add coconut milk, chicken stock and lemongrass. Bring to a boil.
- Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes.
- Discard lemongrass. Garnish servings with basil and cilantro.