This classic recipe for Tom Kha Gai (Thai Coconut Chicken Soup) is quick and easy to make, naturally gluten-free, and totally cozy, creamy and delicious!
Yep, I’ve got another Thai recipe for you this week.
And I’m not even sorry about it. :)
Because after my recent success finally figuring out how to cook my favorite noodle dish (homemade drunken noodles for the win!!), I was feeling all inspired to round out my repetoire with some of my other favorite Thai dishes. So to go with my noodles, I decided to try making an enormous pot of my favorite indulgent creamy coconut soup — Tom Kha Gai.
If you’re unfamiliar with this one, it’s basically the Thai version of creamy chicken soup. It’s made with a super rich and flavorful coconut milk base, it can be made with chicken or you could sub in another favorite protein or tofu, and — as I found out — it’s actually remarkably easy to make at home. Win-win-win. The only catch is that it might require a little trip to the Asian market if your grocery store doesn’t carry fresh lemongrass (the game-changing ingredient), but trust me, it’s absolutely worth it.
Let’s make some!
Unfortunately I got all distracted watching The Daily Show while making this one and forgot to snap some step-by-step photos. (Oops!) But the process is really quite simple:
Then dish it up and pile it high with your favorite toppings!! If you ask me, the more the merrier. This time I went with lots of fresh cilantro and green onions. And then I’m a big believer that this soup needs a little “kick”, so I added in some fresh Thai red chiles. However, this dish is extremely versatile, so feel free to pile up on the ingredients you love best.
Bottom line, it’s really simple to make. And instead of just getting the tiny bowl of “side soup” that I usually get in restaurants, this huge pot was a delicious invitation to go back for seconds. And um, maybe thirds… :)
Learn how to make authentic Tom Kha Gai (Thai Coconut Chicken Soup) with this delicious and easy recipe!
*Kaffir limes offer a more complex/authentic flavor to this dish, but can be hard to find. So if they’re unavailable at your local store, feel free to just use fresh lime juice.
**If you can’t find fresh chiles, you can sub in some hot chili oil or sriracha, or even some crushed red chile flakes.
***I also adding a few vegetables, such as thinly-sliced red bell peppers and split peas, to this soup for extra color and nutrition. If you’d like to add these, just add them along with the chicken/mushrooms/etc., and let the soup continue to simmer until they’re cooked through.
Recipe slightly adapted from Bon Appetit.All images and text ©
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!