Oh Thailand and all your beautiful flavors, one sip and this Tom Kha Gai took me right back!
Looking back at all the Thailand food I had back in April, It’s easy to want to just make it all. But given the time of year, I’ve been souping the heck out of my kitchen. So with the combination of my love for all things soup and a random nostalgic afternoon of missing fish sauce. Yep, you heard me I miss fish sauce. You would know if you went to Thailand, okay?! I decided to whip up some Tom Kha Gai. Which if you’re wondering what Tom Kha Gai even is, it is a coconut chicken soup. It’s spicy and zangy, which to me is like the perfect food combo.
And, Funny Story…
If you follow me on Instagram you will get to see my puppy, Seal. Seal was rescued about a year and a half ago, and honestly we are so blessed because he really is such a good boy. But I am CONVINCED he was fed like the prince of Persia.
The first few days we had him at home he refused to eat any of the dog food. Then, one night I came home with rotisserie chicken and he basically walked like a human to the chicken and just stared. With the little cute face he has, there is no way to say no to it. Any who, any type of food that has an overwhelming food smell he basically is on like white on rice. So it was really no surprise that shortly after adding the fish sauce to this Tom Kha Gai I constantly had a shadow. And when it was done cooking, it was eyes on the prize.
Back to the good stuff.
The most awesome thing about this Tom Kha Gai is it comes together so quick, so it is awesome for really any night of the week. And like most soups, the longer it sits the better it gets. Well don’t wait to take a trip to Thailand to make this Tom Kha Gai, do it now!
Want to try another Thai inspired meal, check out this Pineapple Fried Quinoa. Game Changer.
Tom Kha Gai
- 1 13.5 oz Can Coconut Milk
- 2 Stalks of Lemon Grass, crushed
- 1 in of Ginger, crushed
- 6 Kaffir Lime Leaves or 1-2 Zest from Lime
- 6 cup, Chicken Stock
- 1/4 cup Lime Juice
- 4 Roma Tomatoes, large dice
- 9 oz of Shiitake Mushrooms, sliced
- 1-1 1/2 pounds Chicken Breast, cut into bite size pieces
- 1/4 cup Green Onion, sliced
- 1/4 cup Cilantro, stems removed
- 5 Thai Chilies, sliced
- 1 1/2 tbsp Fish Sauce
- 2 tsp Agave Nectar
- Chili Oil
In large pot add coconut milk and chicken stock heat on medium
Add lemongrass, ginger, kaffir lime leaves or zested lime, and lime juice
Heat to infuse flavor for about 10-15 minutes until very fragrant and soup base is infused
Strain contents of pot through a strainer to remove lemongrass, ginger, and lime leaves into a large enough bowl
Pour liquid back into a pot and heat on medium until it is simmering
Add roma tomatoes, mushrooms, and chicken
Allow to simmer for 10-15 minutes until chicken is completely cooked
Add fish sauce, agave nectar, and salt
Taste to see if you need to add more of something
Once chicken is done, top with cilantro, green onion, thai chilies, lime wedges, and chili oil
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