Tom Kha Gai


A soup that’s practically an appetizer to increase your appetite… a little sour, a little spicy, a lot delicious! This dish is a kind of comfort food for many people in Thailand. It can be either enjoyed alone or served on rice.

2 cups chicken or vegetable broth
¾ lb skinless chicken thighs, cut into bite-sized pieces (enhance soup with bones if available)
1 cup coconut milk (paper carton type preferred, but canned works too)
½ cup diced pineapple (drained from a can is fine)
3-4 oz (½ pkg) of mushrooms of your choice, sliced
1 stalk of lemongrass (use bottom half, starting from thick end and being about 8 inches long’ top part can be cut off and discarded)
6 large slices of galangal (Asian grocery; this is NOT the same as ginger even though they look similar)
3-4 Kaffir lime leaves, torn into big pieces (Asian grocery)
2 chilies, cut into large pieces with seeds removed (keep seeds for extra spiciness)
1½ tbsp fish sauce (Asian grocery)
½ tbsp palm sugar (white sugar is optional substitute)
1½ tbsp lime juice
½ to 1 tsp salt (optional to taste)
Cilantro for optional garnish (roughly chopped)

Aroma Doveware Dutch Oven, 2.5 Qt (recipe can be roughly doubled using the 4 Qt size)
3 servings

Place broth in Doveware Dutch Oven and heat until it boils. Add thighs (and any bones) and reduce heat to simmer. Cover and simmer for 15 minutes.
Add coconut milk, pineapple, mushrooms, lemongrass, galangal, lime leaves, chilies, fish sauce, and sugar to Dutch Oven. Cover and allow it to simmer for 5 minutes.
Turn off heat and taste test it. Feel free to add a little more fish sauce or salt to your preferred taste. Optionally remove lemongrass, galangal and lime leaves before serving (these items are not to be eaten).
Add lime juice and optionally garnish with cilantro in serving bowls.

Over To You
What’s your version of a coconut soup? Share and inspire us.

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