Authentic Tom Kha Gai Recipe

Authentic Tom Kha Gai Recipe – an easy delicious recipe for considered one of Thailand’s most popular soups! Filled with aromatic Thai ingredients like lemongrass, ginger, or galanga root, this Thai Soup can be made on the range top. What makes this Tom Kha Gai recipe actually authentic is the usage of galangal root. So yes, it does require a visit to the Asian Market, however belief me once I inform you, you’ll love your self for it. So will your loved ones. And what’s good is, you should buy additional galangal root and kefir lime leaves and freeze them for future use, because I promise you’ll need to make this soup once more. Quickly! The perfect tom kha gai recipe I’ve ever made or tried. With Whole30, paleo, and vegan options, too.

Authentic Tom Kha Gai Recipe

Recipe by AnnastasiaCourse: Whole 30 – Paleo, SoupsDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

664

kcal

Ingredients

  • 8 oz. white mushroom caps – sliced

  • 2 medium chicken breasts cut into pieces – or shrimp, or tofu for vegan

  • 4 cups Whole30 chicken broth – or vegetable stock for vegan

  • 4 cups canned coconut cream – or coconut milk

  • 1.5 to 2 Tbsp Whole30 fish sauce – plus more to taste

  • 1 to 2 Tbsp coconut sugar – or coconut aminos for Whole30

  • 2 to 3 Tbsp fresh lime juice

  • 1/2 onion – sliced

  • 1 Tbsp coconut oil

  • 2 garlic cloves – chopped

  • 3 quarter-inch slices slices galangal – or ginger

  • 1/2 red jalapeno pepper – sliced

  • 1 lemongrass stalk – pounded and cut into pieces

  • 2 to 3 green onions – sliced thin

  • 2 teaspoons red Thai curry paste

  • Optional garnish: chopped fresh cilantro

instructions

  • In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring regularly, for 5 minutes, or till onions are softened.
  • Add chicken broth and produce to a boil. Reduce heat to medium-low and simmer uncovered for 30 minutes.
  • Strain out the aromatics like garlic, onions, lemongrass, or ginger, and discard all of them. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer till chicken breast pieces are simply cooked through, then add fish sauce, coconut aminos, and lime juice, plus extra of every to taste.
  • Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro, if desired.

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