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–+ servings

Tom Kha Gai (shortcut version)

This soup is perfect for a cold winter day. It's warm and soothing, but has enough spice to keep you awake as well! Find out how simple it is to make this delicious dish at home!
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Thai
Servings 4 people
Calories 168 kcal

Ingredients
  

  • 2 pieces chicken tenders/ chicken breasts – cut into thin slices
  • 2 cups low-sodium chicken broth
  • 3-4 cloves garlic – crushed
  • 1 cup unsweetened coconut milk
  • 1 cup of straw oyster or button mushrooms – halved if needed
  • 1 tbsp fish sauce nam pla, or pinches of salt to season (try our sweet ginger sea salt)

Season with Spice spices:

  • · 1 tsp of light brown sugar
  • · 2 tsp kaffir lime powder
  • · 1 1/2 tsp galangal powder
  • · 1 tbsp lemongrass powder
  • · 1-2 dried Thai red chili peppers or red chili pepper flakes
  • A squeeze of lime juice
  • Fresh cilantro for garnish

Additional vegetables (optional):

  • Carrots cauliflower, red onion, baby corn, snow peas, long beans/ green beans or edamame

Instructions
 

  • In a soup pot, add in the broth, crushed garlic and chicken pieces. Over medium-high heat, bring to a gentle boil, then turn fire to low. Let simmer for about 3 minutes.
  • Add in coconut milk, mushrooms, and other veggies. Turn fire up to medium to bring back to a simmer, then turn fire low and let simmer for about 8-10 minutes, stirring occasionally. Add in sugar and fish sauce/salt.
  • Then add in kaffir lime powder, galangal powder and lemongrass powder. For a spicy version, add in one or two dried red Thai chili peppers.
  • Stir and bring to a gentle boil again over medium heat. Turn heat to low and let simmer for another 5-8 minutes until chicken is cooked.
  • Squeeze in lime juice, taste, and adjust seasonings (spice powders, fish sauce, sugar, lime juice). Ladle soup into your serving bowl and garnish with fresh cilantro. Serve with a bowl of white or brown rice.

Notes

1. What I like about using lemongrass powder and kaffir lime leaf powder is that they add an appetizing color to the usual bland white look of the soup. So even if you are cooking from scratch from our original recipe of Tom Kha Gai, by using fresh lemongrass and kaffir lime leaves, it’s still fun to sprinkle in some of the powder for the added color.
2. For a vegetarian version, I like to use cauliflower, silken tofu or seitan, and then throw in a few other vegetables that I have on hand.

Nutrition

Serving: 150gCalories: 168kcalCarbohydrates: 6gProtein: 5gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 400mgPotassium: 359mgFiber: 2gSugar: 3gVitamin A: 1IUVitamin C: 3mgCalcium: 21mgIron: 1mg
Keyword chicken, soup
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