Tom Kha Gai Soup – The Daily Foods

This fragrant Tom Kha Gai soup Combines creamy coconut milk, chicken and a mixture of lemongrass, ginger and lime for a special dish.

I never say “no” to a bowl by Tom Kha Gai, but it’s something that I particularly long for when I feel under the weather. Together with certain soothing basic foods such as Manuka honey and hot chamomile tea, it is only one of these foods that I know I feel better and better.

If you have never tried Tom Kha Gai, you will be pampered. This is not an ordinary chicken soup. It has a delicate coconut milk broth that is infused with the strong aromas of lemongrass, coffee lime and ginger together with gently cooked vegetables. It is believed that Tom Kha Gai has roots in Central and North Thailand, although the exact origins are unknown. The name Tom Kha Gai In the truest sense of the word, “cooked galangal chicken” means that refers to the traditional ingredients of chicken and galangal. Galangal is a root that ginger is very similar, but has a pronounced pepper taste. We use ginger for this recipe. But if you find galangal and feel inclined, you are welcome to use it!

This dish has been served as a nutritious meal for hundreds of years. Whenever I am in a Thai restaurant, I aim to always give up two orders of this court – one to eat immediately and take one to take away. With this recipe, the process is divided into some simple steps, and the results are absolutely phenomenal.

Is Tom Kha Gai soup healthy?

This Tom Kha Gai soup offers a pretty nice balance between protein, vegetables and healthy fats and is gluten-free and keto-friendly. The chicken delivers lean protein, while the mushrooms add fiber and the coconut milk contributes healthy fats to this dish.

You can choose a reduced or light coconut milk variety to reduce the overall fat content and the calorie number of this recipe. Simply use your favorite chicken alternative for a vegetarian diet instead of chicken breast and exchange the chicken broth for a vegetable broth. If you want to skip fish sauce, many grocery stores sell vegetarian alternatives that are mushrooms or sea fishing base. I also used coconutaminos instead of fish sauce in the past, and although it wasn’t the same taste, it worked beautifully.

Ingredient Highlight: Kaffir leaves

One of the things that Tom Kha Gai make so tasty is the absorption of Kaffir leaves. These leaves have a remarkable aromatic taste, which is both powerful and floral, and if they blue, they publish a beautiful essence that gives this dish a unique taste. They help the broth their citrus notes, which complement the rich coconut milk so well. Kaffir leaves are a staple in Thai cuisine, and they really bring this dish to the next level. If you don’t find fresh leaves, don’t be annoyed: dried Kaffir leaves can still do the trick. If you don’t find a kind of Kaffir leaves, the shell of a conventional lime works if necessary.

FAQs & tips

Operate suggestions

Tom Kha Gai is excellent in itself, but if you want to build a full meal around you, I can recommend a few things. First of all, you can’t go wrong with a side of jasmine rice or this fabulous instant-pot coconut rice. I would suggest this Thai mango-Avocado salad with grilled sweet potatoes or Thai cucumber salad in order to give the spread even more color. As for the starters, these Thai salad packaging is always an audience plan. For the perfect drink I recommend this fabulous Limeade.