Tom Kha Gai (Chicken Coconut Soup) is a coconut milk soup that is spicy, sour, salty, oily, and slightly sweet due to the addition of coconut cream. The dish is aromatic due to the use of nutritious herbs such as galangal, lemongrass, and kaffir lime leaves. This dish contains only chicken and is suitable for everyone. It is very common among Thais as well as foreigners.
Tom Kha Gai story
Tom Kha Gai is one of the best coconut curry dishes, especially when served with hot steamed rice. Tom Kha Gai has a sour, salty, oily, and slightly sweet flavor that differs from the typical coconut milk curry, which is salty, oily, and possibly a little sweet. The important thing is that the curry will have a pure white curry paste and a blend of spices similar to tom yum; this point distinguishes it from regular coconut curry, and tender chicken inside the curry adds a more delicious flavor.
As a result, it is regarded as a Thai curry that is both tasty and nutritionally complete. CNN news dubbed this menu “one of the world’s most delicious foods ever.” Tom Kha Gai is one of the Thai curries that is full of various herbs, making it both delicious and healthy all at the same time, making it suitable for everyone.
Tom Kha Gai Nutrition
The dish is high in vitamin C, protein, and phosphorus. The karri lime leaves refresh the dish and help with flatulence.
Ingredients of Tom Kha Gai
Ingredient of Tom Kha Gai: 150 g chicken cutlets, 50 g sliced white young galangal, 100 g straw mushrooms, 250 g coconut milk, 100 g boiled bone water 10 crushed chilies, 3 tablespoons lime juice, 12 tablespoon tamarind juice, 3 tablespoons fish sauce, 2 kaffir lime leaves, and coriander.
Tom Kha Gai Preparation
Step 1: Lightly smash lemongrass and ginger with the back of a knife; cut lemongrass into 4” pieces. In a large saucepan, bring the lemongrass, ginger, lime leaves, and broth to a boil. Reduce heat to low and continue to cook for 8–10 minutes, or until flavors have melded. Strain the broth into a clean saucepan and discard the solids.
Step 2: Return to a boil with the chicken. Reduce heat to low, add mushrooms, and cook, skimming occasionally, for 20–25 minutes, or until chicken is cooked through and mushrooms are soft. Combine the coconut milk, fish sauce, and sugar in a mixing bowl.
Step 3: Ladle soup into serving bowls. Serve with a drizzle of chili oil, cilantro, and lime wedges.