Guardar Authentic Tom Kha Gai is a quintessential Thai soup that masterfully balances creamy coconut milk with the bright, citrusy notes of lemongrass and makrut lime leaves. This classic dish offers a comforting experience, featuring tender chicken thighs and earthy mushrooms in a broth that is simultaneously tangy, savory, and delicately spiced.
Guardar The aroma of this soup is unmistakable, defined by the infusion of galangal and crushed chilies. It is the epitome of Thai comfort food, providing warmth and depth in every spoonful.
Ingredients
- Aromatics & Broth: 3 cups chicken broth, 1 stalk lemongrass (trimmed and smashed), 4 slices fresh galangal, 4 makrut lime leaves (torn), 3 Thai birds eye chilies (lightly crushed).
- Main Ingredients: 1 lb boneless, skinless chicken thighs (thinly sliced), 14 oz full-fat unsweetened coconut milk, 5 oz sliced mushrooms (straw or cremini), 1 medium shallot (thinly sliced).
- Seasonings & Finishing: 2 tbsp fish sauce, 1 tbsp lime juice (plus more to taste), 1 tsp palm sugar or brown sugar, 2 tbsp chopped fresh cilantro, 2 sliced green onions, and lime wedges for serving.
Instructions
- Step 1: Infuse the Broth
- In a medium pot, bring the chicken broth to a gentle simmer. Add lemongrass, galangal, makrut lime leaves, and chilies. Simmer for 5–7 minutes to infuse the broth with aromatics.
- Step 2: Cook the Protein
- Add the sliced chicken and shallot. Cook for 3–4 minutes, until the chicken turns opaque.
- Step 3: Add Creaminess
- Add the mushrooms and pour in the coconut milk. Stir gently and bring back to a simmer. Do not let it boil vigorously.
- Step 4: Season
- Season the soup with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste, balancing salty, sour, and sweet.
- Step 5: Finishing Touches
- Remove from heat. Discard the lemongrass, galangal slices, and lime leaves if desired.
- Step 6: Serve
- Ladle the soup into bowls. Garnish with cilantro, green onions, and serve with lime wedges.
Zusatztipps für die Zubereitung
To maintain the best texture, avoid a vigorous boil once the coconut milk is added; a gentle simmer prevents separation. You can also adjust the heat by increasing or decreasing the number of Thai birds eye chilies used.
Varianten und Anpassungen
For a vegetarian version, substitute the chicken broth with vegetable broth, use firm tofu instead of chicken, and replace the fish sauce with soy sauce. If galangal is unavailable, fresh ginger can be used as a substitute.
Serviervorschläge
This soup is traditionally served with steamed jasmine rice to create a heartier meal. Always provide fresh lime wedges on the side to allow everyone to adjust the acidity to their liking.
Guardar With 320 calories and 27g of protein per serving, this Authentic Tom Kha Gai is as nutritious as it is delicious. Enjoy this fragrant journey through Thai cuisine right at your own table.
Preguntas frecuentes sobre recetas
- → ¿Qué es el Tom Kha Gai?
Es una tradicional sopa tailandesa cremosa elaborada con leche de coco, pollo, y aromáticos como lemongrass, galangal y hojas de lima kaffir. Su nombre significa 'sopa agria de galangal con pollo'.
- → ¿Puedo sustituir el galangal?
El jengibre fresco es el mejor sustituto, aunque el sabor será ligeramente diferente. El galangal tiene un sabor más cítrico y picante que el jengibre convencional.
- → ¿Cómo puedo hacerlo vegetariano?
Utiliza caldo de verduras en lugar de caldo de pollo, tofu firme en lugar de pollo, y salsa de soja en lugar de salsa de pescado. El resultado sigue siendo delicioso.
- → ¿Es muy picante?
El nivel de picante depende de la cantidad de chiles thai que añadas. La receta original incluye 3 chiles lightly crushed, pero puedes ajustar según tu preferencia.
- → ¿Con qué se sirve normalmente?
Se acompaña tradicionalmente con arroz jazmín vaporizado. También puedes servirlo solo como entrada ligera o primer plato.
- → ¿Cuánto tiempo dura en la nevera?
Se conserva bien refrigerado hasta 3 días en un recipiente hermético. Recalienta suavemente sin hervir para mantener la textura cremosa.