Make this easy version of Tom Kha Gai soup with pantry-friendly ingredients in 30 minutes. Find easy substitutes to satisfy Thai food cravings without breaking the bank.
Let’s dig in the most celebrated Thai coconut soup recipe. Tum Kha Gai literally means “boiled Galangal Chicken”. If you are looking for an original Thai recipe check this recipe at Hot Thai Kitchen.
The main ingredients of this soup are coconut milk, galangal, chicken, lemon grass, keffir lime leaves, and fish sauce. I understand these are definitely not ordinary pantry ingredients so we will this easy version of the soup that still tastes amazing and is close to the original.
Besides, I've got this Thai peanut chicken noodles and coconut ice cream recipe that pairs perfectly with it.
Why does this recipe work?
To keep this recipe easy to make and budget-friendly, I’ve used fewer foreign ingredients. At the same time, I’ve mentioned the original ingredients so you can add those if you have them in hand.
We are using Thai red chili paste for this soup which will this soup some originality in its aroma. This paste has a long shelf life and many uses.
Fresh Galangal is difficult to get and pricy, so I substituted it with ginger.
I’ve to skip kefir lime and fish sauce to keep it easy. I used soy sauce and a load of lemon juice instead. I also switched Thai chili with chili flakes.
Besides, find suggestions for ingredients in the below section.
Ingredients
Find the ingredients in the image below which are coconut oil, ginger, garlic, Thai curry paste, chili, onions, chicken, mushroom, lemon grass, coconut milk, chicken broth, sugar, soy sauce, and lime juice.
I’m suggesting substitutes for ingredients as well as original ones in order to keep you well informed.
Thai curry paste: This is easily available in Asian stores or online. It is a paste made with Thai chilies, lemon grass, galangal, and Thai red chilies. Try to look for the vegan version to get a curry paste without shrimp paste. You can use this paste for my Thai red chicken curry as well as chicken satay.
Ginger or galangal: Use fresh ginger, if can find galangal, add it. Use can also use frozen galangal or dried galangal slices. Rehydrated dried galangal slices before use.
Lemongrass: I used fresh lemon grass, you can also use lemongrass paste too. If you use dry lemon grass then use extra and boil it with chicken stock and strain before adding it to the soup.
Sugar: if you have palm or coconut sugar, use that.
Mushroom: Shitake or Cremi mushrooms are the best choices, I used canned to keep it easy.
Coconut milk: If using coconut milk powder, use about 1 cup coconut milk powder mixed in 1½ cup water.
How to make it?
Enjoy this easy version of Tom Kha Gai soup at home.
- Remove the outer hard leaves. Then pound the stalk lightly to loosen it. Finally, chop it into 2-inch pieces. (Tip: The inner leaves are soft and edible while the outer dried leaves need to be removed while serving.)
- Fry garlic in the soup pot and add the red curry paste and red chili flakes.
- Give it a stir then add chopped ginger and onion. Fry for 5 minutes until onion changes the color to translucent.
- Now mix in chicken and lemongrass.
- Keep stirring until the color of the chicken changes.
- Next, add mushroom, soy sauce, lemon juice, sugar, and chicken stock. (Tip: If using fresh sliced mushroom add along with the chicken.)
- Let the soup simmer for 15 minutes then add coconut milk and cornflour slurry.
- Let the soup simmer for another 5 minutes. Then garnish with green onions and serve.
Variations:
- To make this soup creamier use full-fat coconut cream instead of coconut milk.
- To add the umami, you can add fish sauce or coconut aminos.
- Makrut lime or kefir lime is the same leaves. If you have them in hand, you can add those too. Even regular lime leaves add to the flavor.
FAQ
The use of red curry paste makes it orange. Use less for a softer shade.
Use full-fat coconut instead of coconut milk. Add cornflour slurry only if needed to thicken the soup.
This soup stays good in the fridge for 2-3 days.
If you try this easy Tom Kha recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
Easy Tom Kha Gai
Ingredients
- 1 tablespoon coconut oil, or any neutral oil
- ½ tablespoon minced garlic
- 2½ tablespoons minced ginger, or galangal, see notes
- 2 teaspoons red Thai curry paste
- ½ teaspoons red chilies flakes, skip for less spicy
- ½ cup chopped onion
- 200 g chicken breasts, cut in thin slices
- 1 can white mushroom caps, sliced
- 1 stalk lemongrass , pounded with the side of a knife and cut into 2-inch long pieces
- 4 cups chicken broth, I used a mix of homemade broth plus chicken bullion.
- ½ tablespoons sugar
- 2 tablespoons soy sauce
- 3 tablespoons lemon juice
- 1 can coconut milk, see notes
- ¼ cup cornflour, dissolved in ½ cup water.
- 1 stalk green onions, green part only, sliced
Instructions
- Heat oil in the soup pot and fry garlic. Then add the red curry paste, red chili flakes, chopped ginger, and onion. Fry for 5 minutes until onion changes the color to translucent.
- Now mix in chicken and lemongrass. Keep stirring until the color of the chicken changes.
- Next, add mushroom, soy sauce, lemon juice, sugar, and chicken stock. (Tip: If using fresh sliced mushroom add along with the chicken.)
- Let the soup simmer for 15 minutes then add coconut milk and cornflour slurry.
- Let the soup simmer for another 5 minutes.
- Then garnish with green onions and serve.
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