Rezept

Tom Kha Gai: Coconut soup with chicken

Tom Kha Gai is the Thai coconut soup with chicken, named after the galangal that is already in the paste. Mild, creamy, and ready in 25 minutes.

3 Min. Lesezeit

Tom Kha Gai: Die Kokossuppe mit Poulet

Tom Kha Gai translates simply to "boiled galangal with chicken," or ต้มข่าไก่ in Thai. The name doesn't refer to the coconut milk, which is the first thing you taste, but rather the root, which is the true star. Galangal is related to ginger but tastes more resinous and citrusy, and it is precisely why this soup doesn't taste like ginger soup.

THAANI paste already contains finely balanced lemongrass, galangal, coriander root, and kaffir lime leaves. Everything you would otherwise have to shop for fresh and simmer for hours is already done. What remains is a soup that is on the table in 25 minutes.

Of all the curry pastes in the range, Tom Kha is the only one with no heat at all. This makes it the ideal entry point for those who love Thai cuisine but don't want a fire in their mouth every time.

Nevertheless, Tom Kha is never boring. The acidity of the lime, the saltiness of the fish sauce, and the warmth of the galangal combine to create a soup that has many layers even without any heat. Those who still want some fire can add it themselves at the table instead of forcing it on the whole family.

  • 4servings
  • 25 min.preparation time
  • 0/5on the THAANI scale

Shopping list

What you will need

  • 1 jar of THAANI Tom Kha, using 4 tbsp for this recipe
  • 800 ml coconut milk
  • 400 g chicken breast, cut into strips
  • 200 g mushrooms, quartered
  • 1 tbsp fish sauce
  • Juice of one lime
  • 1 to 2 red chilies, crushed, optional for heat
  • Fresh coriander for sprinkling

Preparation

  1. Warm the coconut milk. Heat the coconut milk in a pot, making sure it does not reach a rolling boil.
  2. Stir in the paste. Stir in the THAANI Tom Kha paste until it is completely dissolved.
  3. Add chicken and mushrooms. Add the chicken strips and mushrooms to the soup and let them cook gently over medium heat for 8 to 10 minutes.
  4. Add heat (optional). If you want heat, crush the chilies and let them steep in the soup for the last 2 minutes.
  5. Season. Season to taste with fish sauce and lime juice.
  6. Serve. Sprinkle with fresh coriander and serve with or without rice.
Tom Kha doesn't need heat to taste like Thailand; the galangal handles that on its own.

Variations or tips

  • Canned straw mushrooms are the traditional choice, but regular mushrooms work just as well and are easier to find.
  • Using shrimp instead of chicken with a slightly shorter cooking time makes this Tom Kha Goong.
  • High heat can easily cause coconut milk to curdle, so it is better to simmer gently than to boil vigorously.
  • For a vegetarian version, replace the chicken with firm tofu and the fish sauce with soy sauce, adding a little extra lime.

After opening, the paste should be kept at +2 to +6 °C and used within 14 days. One jar makes about 10 servings, enough for several rounds of this soup over the coming weeks.