tom kha gai

This authentic Instant Pot Thai Coconut Soup with Chicken (Tom Kha Gai) is so easy, yet so flavorful.  Galangal, lemongrass, and lime leaves combined with coconut milk and other spices give this soup a special flavor that&#x27;s the perfect combination of sour, salty, sweet and spicy!  A guaranteed crowd-pleaser.

Instant Pot Thai Coconut Soup (Tom Kha Gai)

galangal

lemongrass

chicken broth (- 1 can)

lime leaves

green onions

chicken

coconut milk (- 1 can (preferably Aroy-D

Tbsp fish sauce (or

tsp lime juice (or

tsp palm sugar ((or brown sugar) to taste)

tsp Nam Prik Pao ((Thai chili jam) to taste)

oyster mushrooms (chopped into 1 inch pieces)

Tbsp cilantro (coarsely chopped)

cilantro leaves (for garnish)

Cut a large enough piece of cheesecloth to accommodate the galangal pieces.  Wrap the galangal in the cheesecloth and tie with a piece of kitchen twine. *

Trim the lemongrass: cut off the bottoms and tough green part on top.  You&#x27;ll be left with approximately 6 to 8-inch piece.  Pound the stalks with a meat mallet, rolling pin, or a can of food.

Add chicken broth, galangal, lemongrass, lime leaves, green onions (white parts) and chicken to the Instant Pot inner pot.

Close the lid and pressure cook on High Pressure for 4 minutes. Do a natural pressure release (NPR) or a quick release (QR).   [Read More: The Different Pressure Release Methods]

Open the lid and stir in the coconut milk.

Add fish sauce, lime juice, and palm or brown sugar.  Start with less than the recommended quantity and taste as you go, adding more as needed. **

Stir in the Thai chili paste.  Start with half the recommended quantity and add more as needed.

Stir in the mushrooms.

Select Saute mode and cook the soup for a couple of minutes, until mushrooms and cooked and soup is heated through.

Taste and adjust seasonings.

Stir in chopped cilantro and green onions (green parts).

Garnish each serving with whole cilantro leaves.

https://embed.mediavine.com/videos/pfaravh7wyhblkzrfx8r

This authentic Instant Pot Thai Coconut Soup with Chicken (Tom Kha Gai) is so easy, yet so flavorful.  Galangal, lemongrass, and lime leaves combined with coconut milk and other spices give this soup a special flavor that's the perfect combination of sour, salty, sweet and spicy!

Instant Pot Thai Coconut Soup | Gai Yang

The word &#x27;Kha&#x27; in Thai means galangal and it is that root spice that gives this soup its authentic flavor. You might see a number of high profile websites touting this soup made with ginger. Well it ain&#x27;t the same thing folks. This recipe is the real thing!

Easy and Authentic Tom Kha Gai Recipe (Thai Coconut Chicken Soup)

Chicken Thigh Bones

Water

stem Galangal (Crushed)

stem Lemongrass (Crushed)

Chicken Thighs

Coconut Milk

Shallots (Crushed - Boil with chicken)

Straw Mushrooms (Cut in Triangle)

Lime

tbsp Tamarind Paste

tbsp Fish Sauce

Galangal

Lemongrass

Kaffir Lime Leaves

Chilies

stem Thai parsley

Wash the chicken and remove the bone. Cut the meat into bite-sized chunks. Set aside

Boil water, add chicken bones you just cut out, crushed galangal and lemongrass in a saucepan. Bring to a simmer and allow to simmer while you prepare the remaining ingredients. Time not critical.

Roast the chili and crush them in a mortar. Peel the shallots, slice the galangal and lemongrass. Set aside

Add chicken and shallots into the soup. Leave it until chicken almost cooked then add galangal and lemongrass. Cook for a minute or two then add 2 cups coconut milk and kaffir lime leaves de-veined and torn into quarters. Stir around.

Season with tamarind paste, fish sauce, lime juice, crushed roasted chili, then give a little stir and finally add chopped thai parsley just before serving. Done. Turn the heat off.

Serve with jasmine rice

Method

https://www.youtube.com/watch?v=WS68BltrzOQ

This quick and easy authentic tom kha gai or Thai Coconut Chicken Soup is delicious and easy and quick to make.  Find the easy print recipe at https://www.tourjung.com/tom-kha-gai.

Although made with chicken you can equally well use pork or shrimp though shrimp needs less cooking and should be added about 3 minutes before the soup is done. 

Check out the post for more detailed instructions 

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I really hope you give my recipe a try and look forward to reading your comments.

Authentic Tom Kha Gai Recipe - Easy Thai Chcken with Coconut Soup or Tom Kha Gai Soup

This light, fragrant, creamy tom kha gai – a classic Thai soup – is an absolute blast of hot, sweet and sour flavours. Serve steaming bowlfuls with little golden corn fritters ready to dunk in sweet chilli sauce.

Thai chicken & coconut soup

lemongrass stems (white part only)

small button mushrooms, stems

chicken breast

1.2L Massel chicken style liquid stock

peeled,

red chilli, thinly sliced

tsp caster sugar

coconut milk

tbsp fish sauce

lime juice,

mint leaves

Thai basil leave (see Notes)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770881724001&=domain=taste

5348771529001-5770881724001

Look for pumpkin with a rich, dense orange flesh, and team it with a spicy/sour Thai fish curry light on coconut milk.

Thai fish and pumpkin soup

sunflower oil

Thai red curry paste

light coconut milk

(750 milliliters) salt-reduced chicken or fish stock

Asian (red) eschalots, thinly sliced

kaffir lime leaves, finely shredded (optional)

pumpkin, peeled,

green capsicum,

tamarind puree

fish sauce

brown sugar

chunky fish fillets (such as blue eye, ling

baby spinach leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

Tom Kha Gai er en meget god og smakfull thaisuppe med kylling. Originalt lages den av en hel kylling, og med galangarot. Vi har laget vår litt enklere med fersk ingefær og kyllingfilet.

Tom Kha Gai med kyllingfilet

fullkornris

stk. kyllingfilet

g frisk ingefær

båter hvitløk

stk. sitrongress

dl kyllingkraft

3,5 dl lett kokosmelk

ss fiskesaus (asiatisk)

saft og skall av 1 stk. lime

0,5 ts chiliflakes

ss frisk koriander

Finkutt ingefær, hvitløk og sitrongress.

Kok opp kyllingkraften og legg i finkuttet ingefær, hvitløk og sitrongress. La det småkoke i 3 minutter.

Ha i kokosmelk, fiskesaus og biter av kylling. Kok opp og la det koke i 5 minutter til. Ha i revet limeskall, limesaft, tørket chili og koriander rett før servering.

With super tender, melt-in-your-mouth chicken and a silky smooth sauce loaded with fresh veggies and tons of bright, fresh flavor, this Thai Coconut Chicken Soup ticks all the boxes!

Thai Coconut Chicken Soup (Tom Kha Gai)

coconut oil

butter

sweet onion (roughly chopped)

yellow bell pepper (roughly chopped)

garlic

ginger

Thai red curry paste (more to taste)

chicken broth (maybe more)

coconut milk (regular

potatoes

sugar

fish sauce ((I

salt

chicken breasts

corn starch

rice vinegar

extra virgin olive oil

lime wedges

cilantro (basil, Thai basil and/or mint leaves)

sugar snap peas (optional (see notes below))

see the post above

In a large (5-6 quart) Dutch oven or soup pot, heat the coconut oil and butter over medium heat. Add the onion and yellow bell pepper and sauté until the onion is softened and translucent. Add the garlic, ginger, lemongrass and red curry paste and cook for another minute until fragrant.

Add the chicken broth, coconut milk, potatoes, sugar, fish sauce and salt. Bring to a boil and cook, uncovered, for 25 minutes or until the potatoes are very tender.

Using an immersion blender or a regular blender, puree the broth mixture until nice and smooth. (If using a regular blender, let the broth cool for a bit and be sure to vent the top to prevent the heat from building up in the blender container and causing an explosion.)

Taste the pureed broth. Add more salt if needed. If you like things a little spicier, you can add more Thai red curry paste.

While the broth is simmering prepare the chicken by combining the egg white, cornstarch, rice vinegar and oil in a medium size bowl. Add the thinly sliced chicken and stir well to coat. Allow the chicken to marinate for 20 minutes.

After the chicken has marinated for 20 minutes, bring the pureed broth to a low simmer. Add the chicken and stir well to separate the pieces. Allow the broth to return to a simmer (don’t let it boil vigorously) then cover the pot tightly and turn off the heat. Allow the soup to sit, undisturbed for 10 minutes, then serve and enjoy.

For the soup and chicken:

There are lots of serving options. We like to serve it with basmati rice (as pictured), lots of fresh herbs and lime wedges. See the post above for other serving options.

For serving:

This popular Thai soup is made by infusing a creamy coconut milk broth with lemongrass, galanga, and makrut lime leaves.

Coconut Milk Soup with Chicken | Tom Kha Gai | ต้มข่าไก่

chicken broth

water

chicken thighs

galangal (sliced thinly)

red Thai chili peppers (bruised)

mushrooms

Tablespoon fish sauce

lime juice

Prepare your fresh herbs by slicing the galanga into thin rounds, cutting the lemongrass into 2-3 inch lengths and bruising with a mortar and pestle or back of a chef&#39;s knife, and tearing the kaffir lime leaves into half or quarter pieces.  Cut the stem off the Thai chilis and bruise with the back of a chef&#39;s knife.

Combine the chicken broth and water in a medium-sized pot and bring to a gentle boil over medium to medium high heat.  Add the prepared fresh herbs and Thai chilis and allow to simmer for 10 to 20 minutes, until a the aroma of the herbs is fairly strong.

Remove the herbs with a strainer, allowing the Thai chilis to remain in the pot. (see NOTE).  Add your thinly-sliced chicken, mushrooms, and coconut milk.  Allow to cook until the chicken is cooked through, being careful not to overcook it.

While the chicken is cooking, season the broth with lime juice and fish sauce to taste.  I generally start with 1 Tablespoon of each; however, the amounts will vary depending on the saltiness of your chicken broth and the acidity of your limes.

Once the chicken and mushrooms are cooked through and the soup is seasoned to your liking, serve with hot jasmine rice and enjoy!

Get ready to experience a burst of authentic Thai flavors with this authentic Thai Tom Kha Gai (chicken coconut soup). This easy recipe combines tender pieces of chicken, creamy coconut milk, stock, and a medley of aromatic Thai ingredients, creating a harmonious balance of sweet, savory, and creamy flavors.

Authentic Thai Tom Kha Gai (Chicken Coconut Soup)

chicken stock

kaffir lime leaves.

chicken,

fish sauce. Adjust as needed as each brand of fish sauce

(13.5 ounces) of coconut milk

cilantro stems and leafy parts chopped

2 fresh Thai chili pepper (optional)

In a large saucepan or Dutch oven on medium heat, add stock, galangal, lemongrass, and kaffir lime leaves. Bring to a gentle boil. (You are making a quick stock here for the soup base.)

Add chicken and mushroom. Lower heat to medium-high. Cook until the chicken is done (anywhere from 7-8 minutes, depending on your stovetop).

Add the entire can of coconut milk (I used Aroy-D for this recipe). Stir together and cook for 2-3 minutes.

Add the cilantro stems and fish sauce, stir, and cook for two more minutes. Taste and adjust the flavors with more fish sauce, lime juice, or sugar. Turn the heat off and serve.

Add lime juice and Thai chilis (if using) and stir in one last time. Turn the heat off and remove the saucepan from the stovetop.

Let cool for a few minutes and portion out in soup bowls for serving.  That's it! Simple, easy, healthy, creamy, light, and super delicious!

Delicious!  I added a little less fish sauce because I just wasn’t sure how my kids would do with that flavor.  I plan to slightly increase each time I make it until I reach the recommended amount (or my children refuse to eat it?).  I also made this for another family who told me they loved the soup.  Can’t wait to try other recipes!

Flavorful and aromatic! I love that it’s lighter than Tom Yum on days when I don’t want spicy. Yum!

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