Tom Kha Gai Spicy Thai Coconut Soup with Chicken

Recipe Introduction: Warm Your Soul with Spicy Thai Coconut Soup

Ever crave a hug in a bowl? Honestly, that's exactly what this spicy thai coconut soup is for me. It's fragrant, creamy, and packs a little punch, perfect for a chilly evening.

A Taste of Thailand: Tom Kha Gai

This authentic thai soup , also known as Tom Kha Gai , is a staple in Thailand. The thai coconut soup recipe boasts a delightful balance of sweet, sour, and spicy flavours.

This is my take on the classic, and I think you will like it.

This recipe falls under the medium difficulty category. It takes about 45 minutes from start to finish. This recipe yields around 4-6 servings.

Why You'll Love This Tom Kha Gai Recipe

This coconut milk soup is incredibly comforting. It's also packed with nutrients. Plus, using chicken makes it a good source of protein.

Make this easy tom kha gai recipe when you are feeling under the weather. You will be feeling well again in no time.

It's a fantastic meal to serve friends and family. They will think you have been slaving in the kitchen for ages.

Honestly, it is really simple to make. My vegetarian friends will adore it. You can easily turn this into a spicy coconut soup vegetarian delight by swapping the chicken for tofu.

Ready to dive in and create this flavourful experience? Before we begin, let's gather our thai soup ingredients . Do not worry if you don't find galangal.

Pro-Tip: Finding Galangal

If you are struggling to find galangal, do not worry. It is really hard to come by. You can use extra ginger or use some galangal substitute for a similar flavour profile.

I find that fresh is best, but the dried version works perfectly fine.

Tom Kha Gai Spicy Thai Coconut Soup with Chicken Recipe Card

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Preparation time:20 Mins

Cooking time:25 Mins

Servings:4-6 servings

Ingredients:

• 1 tbsp coconut oil (15 ml)
• 2 cloves garlic, minced (approx. 6g)
• 1 inch fresh ginger, thinly sliced (approx. 2.5 cm)
• 1 inch fresh galangal, thinly sliced (approx. 2.5cm)
• 2 stalks lemongrass, bruised and chopped (approx. 2 stalks)
• 2-4 Thai chilies, sliced (or chili flakes to taste)
• 4 Kaffir lime leaves, bruised (approx. 4 leaves)
• 4 cups chicken broth (approx. 950ml)
• 1 (13.5 oz/400 ml) can full-fat coconut milk
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces (approx. 450g)
• 2 tbsp fish sauce (or soy sauce for vegetarian) (approx. 30ml)
• 2 tbsp lime juice, freshly squeezed (approx. 30ml)
• 1 cup sliced mushrooms (shiitake or oyster mushrooms are best) (approx. 100g)
• 1/2 cup cherry tomatoes, halved (approx. 75g)
• 1/4 cup fresh cilantro, chopped (approx. 15g)
• Salt and pepper to taste

Instructions:

• Heat coconut oil in a large pot over medium heat. Add garlic, ginger, galangal, lemongrass, chilies, and lime leaves. Sauté until fragrant (about 2-3 minutes), being careful not to burn the garlic.
• Pour in chicken broth and coconut milk. Bring to a simmer.
• Add chicken pieces to the pot. Simmer until chicken is cooked through (about 5-7 minutes), ensuring the internal temperature reaches 165°F (74°C).
• Add mushrooms and halved cherry tomatoes. Simmer for another 3-5 minutes, until mushrooms are tender.
• Stir in fish sauce (or soy sauce), lime juice, salt, and pepper to taste.
• Remove from heat. Garnish with fresh cilantro and serve hot.

Nutrition Facts

Calories:350-450 per serving

Fat:20-30g

Fiber:10-15g

Recipe Info

Category:Soup

Cuisine:Thai

Ingredients & Equipment: Let's Get Started!

Ready to make spicy thai coconut soup ? Tom Kha Gai , as the cool kids say. Don't worry, it's easier than pronouncing it! I want to show you how to make this authentic thai soup at home.

Main Ingredients: The Flavour Foundation

Here’s what you’ll need. Exact measurements are key, so grab your measuring cups!

• Coconut Oil: 1 tbsp (15 ml) . Opt for unrefined coconut oil. It has a lovely, subtle coconut flavour.
• Garlic: 2 cloves , minced (about 6g). Fresh garlic is a must.
• Ginger: 1 inch (2.5 cm) , thinly sliced. The fresher, the better.
• Galangal: 1 inch (2.5cm) , thinly sliced. Can't find it? See galangal substitute notes below.
• Lemongrass: 2 stalks , bruised and chopped. Bruising releases those lovely oils, you know?
• Thai Chilies: 2-4 , sliced. Adjust to your spice preference.
• Kaffir Lime Leaves: 4 leaves , bruised. Adds a fantastic citrusy aroma.
• Chicken Broth: 4 cups (950ml) . Low-sodium broth is best.
• Coconut Milk: 1 can (13.5 oz/400 ml) . Full-fat is the way to go.
• Chicken Breast: 1 lb (450g) , bite-sized pieces.
• Fish Sauce: 2 tbsp (30ml) . Essential for that umami kick.
• Lime Juice: 2 tbsp (30ml) , freshly squeezed. Trust me.
• Mushrooms: 1 cup (100g) , sliced (shiitake or oyster).
• Cherry Tomatoes: 1/2 cup (75g) , halved. Adds a nice sweetness.
• Cilantro: 1/4 cup (15g) , chopped. For garnish.

Seasoning Notes: The Secret Sauce

Let's talk about spices. These combos are what make it a great thai coconut soup recipe . You will love this easy tom kha gai recipe ,

• Galangal Substitute: Use extra ginger and a tiny pinch of ginger powder. Not quite the same, but it works in a pinch!
• Flavor enhancers: Fish sauce is essential, but soy sauce works for a spicy coconut soup vegetarian version.
• Lemongrass recipe tip: Bruise the lemongrass before chopping. It will really help.

Equipment Needed: Keep It Simple

No fancy gadgets needed here!

• Large pot or Dutch oven. For simmering all that goodness.
• Cutting board and knife. Obvious, right?
• Measuring spoons and cups. Precision matters.
• Ladle. For serving up bowls of deliciousness.

Honestly, making Tom Kha Gai is easier than ordering takeout. Plus, you know exactly what's going into your thai soup with chicken .

I promise you'll love this creamy coconut milk soup !

Right then, let's dive into making some spicy thai coconut soup ! Oh my gosh, this Tom Kha Gai recipe is seriously amazing.

I remember the first time I tried making it, my kitchen looked like a bomb had gone off. But trust me, it’s easier than it looks and totally worth it.

Mastering the Art of Thai Coconut Soup

This ain't your average soup, it's a culinary adventure! The way the creamy coconut milk dances with the spicy chilies? Honestly, it's like a party in your mouth.

We’re talking about an authentic thai soup experience, right in your kitchen.

Prep Steps: Your Mise en Place Mission

First things first, get everything chopped and ready. It's called mise en place , fancy French for "everything in its place.

" Mince the garlic, slice the ginger and galangal substitute (if needed), bash those lemongrass stalks – you get the gist.

This saves a mountain of time later. Be careful when chopping chilies! Trust me, you don't want chili oil in your eyes, lol.

Step-by-Step to Tom Kha Gai Glory

1. Sauté Aromatics: Heat coconut oil. Add garlic, ginger, galangal, lemongrass, chilies, and lime leaves. Sauté until fragrant, about 2- 3 minutes .
2. Add Liquids: Pour in chicken broth and coconut milk. Simmer.
3. Cook Chicken: Add chicken. Simmer until cooked, about 5- 7 minutes . The internal temp should hit 165° F ( 74° C) .
4. Veggie Time: Add mushrooms and tomatoes. Simmer for 3- 5 minutes .
5. Season Like a Pro: Stir in fish sauce or soy sauce, lime juice, salt, and pepper.
6. Garnish & Serve: Garnish with cilantro and serve your thai soup with chicken piping hot.

Pro Tips for Easy Tom Kha Gai Recipe Success

Want to make it chef's kiss perfect? Don't boil the coconut milk, it separates. Bruise the lemongrass. It releases amazing flavour.

Taste as you go! This helps you to perfect lemongrass recipe and adjust the seasoning and spiciness.

One major mistake people make is not tasting and adjusting. Seriously, taste! And if you want a spicy coconut soup vegetarian version, swap the chicken for tofu and use veggie broth.

So there you have it. Now you have all the tools needed to make some great thai soup ingredients for the thai coconut soup recipe.

You’ve earned a perfect bowl of comfort! Go on, give it a go! You won't regret it.

Recipe Notes: Elevate Your Spicy Thai Coconut Soup

Right then, let's dive into some extra nuggets of wisdom to make your spicy thai coconut soup experience truly top-notch.

This isn't just about following instructions; it's about making the recipe your own. I mean, who wants to just churn out the same thing every time? Spice it up! Let's get to it, yeah?

Serving Suggestions: Show Off That Tom Kha Gai !

Honestly, presentation matters! A good-looking bowl of thai coconut soup is just as important as the taste. For plating, try swirling a little extra coconut milk soup on top.

A sprinkle of freshly chopped cilantro is the perfect finishing touch. Thinking of sides? Steamed jasmine rice is the classic choice.

It soaks up all that lovely broth. Oh, and don't forget a cold Singha beer. It's the perfect match for the spicy coconut soup vegetarian version, too! Tom Kha Gai is more than a lemongrass recipe , is a perfect moment!

Storage Tips: Keep the Authentic Thai Soup Alive!

Got leftovers? Lucky you! This spicy thai coconut soup keeps like a dream. Refrigerate it in an airtight container. It will be good for up to 3 days .

Freezing? You can do that too! Just be aware the coconut milk might separate slightly upon thawing. When reheating, do so gently over low heat.

Avoid boiling it, or the coconut milk will curdle. Nobody wants that, right?

Variations: Your Thai Soup Ingredients , Your Rules

Fancy a change? How about a spicy coconut soup vegetarian twist? Simply swap out the chicken for tofu or extra veggies.

Think mushrooms, broccoli, or even some sweet bell peppers. Or, for a seasonal vibe, try using butternut squash in the autumn.

The sweetness pairs beautifully with the spice. No galangal? Use a galangal substitute , like more ginger and a pinch of ground ginger, its ok! You can create an easy tom kha gai recipe today!

Nutrition Basics: Feel Good About Your Thai Soup with Chicken

Alright, let's keep it simple: this spicy thai coconut soup is packed with flavour, and it's not too bad for you either.

It's a good source of protein and healthy fats. It contains beneficial nutrients from the ginger and lemongrass. I read somewhere that ginger might have anti-inflammatory properties.

But, hey, I'm not a doctor, so don't quote me on that.

So, there you have it! Loads of tips and tricks to make your spicy thai coconut soup amazing! Go on, get cooking, and don't be afraid to experiment.

After all, it's all about having fun in the kitchen, innit? Get creative with this thai coconut soup recipe . Enjoy!