Tom Kha Gai Recipe (Thai Coconut Chicken Soup)
This Tom Kha Gai recipe was originally posted in August 2, 2009. I have just updated it with new photos.
Tom Kha Gai—everyone’s favorite Thai coconut chicken soup—is one of the Thai recipes that I have always always loved but never did. Why? Because there are plenty of good Thai restaurants in the US that serve pretty authentic Thai food.
So, it’s no surprise that this is my virgin Tom Kha Gai—my first attempt at home. It was easier than I thought, and the Tom Kha Gai turned out really good and tasted exactly like what it should be: milky, aromatic, sour, salty, and super appetizing.
The main ingredient of Tom Kha Gai is galangal, or “Tom Kha” in Thai. “Gai” means chicken. The more I cook Thai food, it dawns to me that Thai recipes are pretty much variations of the following Thai ingredients:
1) Fish sauce (nam pla)
2) Coconut milk
3) Kaffir lime leaf
6) Palm sugar
7) Bird’s eye chilies
8) Nam prik phao (roasted chili paste)
9) Cilantro (coriander)
If you have the ingredients above, you can pretty much whip up any good Thai recipes as you wish. Below is my Tom Kha Gai recipe, which I adapted from my favorite Thai cookbook: Thai Cooking Made Easy.
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