Tom Kha Kai (Thai coconut soup)

One of the popular Thai dishes is ‘Tom Kha.’ “Kha” refers to galangal, and “Tom” means soup, but upon closer inspection, the soup reveals itself as a coconut milk broth. This delightful soup pairs well with rice noodles or rice, offering versatility in your choice. Personally, I alternate between the two.

On the other hand, it has gained popularity among foreigners, particularly Europeans. My friends and my partner consistently adore this broth from the very first sip. Its soft, light taste, combined with the richness of coconut, creates a harmonious blend. I would liken this dish to the ‘waterzoi’ of Belgian cuisine for Thai food. If you’re hosting friends with picky eating habits, this dish can rescue your night and still provide an authentic Asian culinary experience.

Tips:

• If you choose thigh that come with bone, use the bone in the broth, for a more delicious broth.
• Avoid stirring after adding the chicken to prevent any lingering chicken smell.

• Always incorporate the coconut milk at the end of the cooking process to ensure a smooth, creamy broth rather than developing small dots.
• Cut the herbs into large chunks to avoid surprising your eaters with unexpected bites.

• If you enjoy spice, add chili flakes when serving or place them on the table. If others have different spice preferences, consider using fresh chili to cater to individual tastes.
• Add Lime off gas only!
• Add fish sauce when the broth is boiling only.

How can you find those Asian herbs?

You can find them at an Asian grocery store, where you have two options:

• Purchase the fresh herbs individually. (OR)

• Opt for the frozen ones available in the freezer section. I chose this option because buying all the fresh herbs separately would be too much, and the frozen pack typically comes with a mix of everything.

Tom Kha Kai (Thai coconut soup)

Author: nilubon

Difficulty:BeginnerTotal time: 45 minutesServings:4 servings Best Season:Available

Ingredients

• 1 kg chicken thighs cut in cubes
• 1 can (250 ml) coconut milk
• 1 chicken broth cube

Herbs and vegetables

• 1 stalk lemongrass, bruised and cut into an inch pieces
• 3-4 kaffir lime leaves, torn into pieces
• 2.5cm piece of galangal or ginger, sliced
• 150g white mushrooms, sliced (optional)
• 1 medium-sized tomato, cut into wedges
• 4 medium-sized shallots (or 1 big onion), thinly sliced
• 2-3 fresh chilies, bruised (adjust according to spice preference, can also not be added)

Seasoning

• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1/2 teaspoon sugar

To serve

• Fresh cilantro leaves for garnish
• Cooked rice noodles or steamed jasmine rice for serving

Instructions

1. In a pot, bring 800ml of water to a simmer. Add lemongrass, kaffir lime leaves, and 2.5cm sliced galangal or ginger to the broth. Let it simmer for about 5-10 minutes to infuse the flavors.
2. Add 1kg sliced chicken and the bone to the pot and cook until the chicken is no longer pink. Add mushrooms, tomato, onion, and chilies to the pot. Simmer until the vegetables are tender.
3. Pour coconut milk and stir well .Season the soup with 2 tablespoons fish sauce, 1 tablespoon soy sauce, , and 1/2 teaspoon sugar. Adjust the seasoning according to your taste preference.
4. Once everything is cooked through turn off the gas and add 1 tablespoon lime juice.
5. Serve the soup hot over cooked rice noodles or steamed jasmine rice.
   Garnish with fresh cilantro leaves before serving.