Embark on a Culinary Adventure with Tom Kha Gai: A Taste of Thailand in Every Spoonful

Step into the realm of Thai cuisine with a bowl of Tom Kha Gai, a tantalizing coconut chicken soup that promises to transport your taste buds to the bustling streets of Bangkok or the serene beaches of Phuket. Bursting with exotic flavors and fragrant aromas, this soup is a harmonious blend of creamy coconut milk, zesty lemongrass, fiery red curry paste, and tender chicken, all swimming in a rich and flavorful broth.

Imagine the scene: a pot bubbling with coconut oil, fragrant onions, garlic, and ginger sizzling away, infusing the air with their irresistible scent. The addition of red jalapeno adds a subtle kick, while lemongrass lends a citrusy note that cuts through the richness of the coconut milk. As the soup simmers, the flavors meld together, creating a symphony of taste that is both comforting and invigorating.

But the magic doesn’t stop there. With each spoonful, you’ll discover a delightful medley of textures and colors – from the tender chicken breast to the earthy mushrooms, vibrant yellow peppers, and juicy tomatoes, each ingredient adding its own unique dimension to the dish.

And let’s not forget the finishing touches – a sprinkle of coconut sugar for sweetness, a splash of fish sauce for depth of flavor, and a squeeze of lime juice for a burst of freshness. Garnished with fragrant green onions, vibrant cilantro, and a wedge of lime, this soup is as visually stunning as it is delicious.

So whether you’re craving a taste of Thailand or simply seeking comfort in a bowl, Tom Kha Gai is sure to satisfy your culinary cravings and leave you craving more. Get ready to embark on a culinary adventure like no other – one spoonful at a time. Stay tuned for the full recipe, coming soon!

A very generous thank you to  Turkey Farmers of Nova Scotia for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

Tom Kha Gai ( Coconut Chicken Soup)

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• Author: The Kilted Chef
• Yield: Serves 4-6 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 tbsp coconut oil
• 1 med onion sliced
• 2 cloves garlic sliced
• 1 red jalapeno seeds removed and chopped
• 2 large pieces of ginger
• 2 stalks of lemongrass bruised and chopped ( optional)
• 2 tsp red curry paste
• 4 cups chicken broth
• 4 cups full fat coconut milk
• 2 chicken breasts cut into cubes
• 1 cup sliced mushrooms
• 1 yellow pepper cut in bite size pieces
• 2 tomatoes cut into 1/8ths
• 2 tbsp coconut sugar
• 2 tbsp fish sauce
• 3 tbsp lime juice
• Green onion, cilantro and lime wedges for garnish

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Instructions

1. Melt the coconut oil in a soup pot.
2. Add the onion, garlic, jalapeno, ginger, lemongrass, and Thai curry paste saute for 8 to 10 minutes. (Be like Bill Clinton and don’t inhale!)
3. Add the chicken stock bring to a boil and simmer for 20 to 30 minutes.
4. Remove all of the aromatics and return the chicken stock back to the pot.
5. Add in the chicken pieces, the mushrooms, the yellow pepper, and the tomatoes, return to a boil and cook until the chicken is no longer pink. 4 to 5 minutes.
6. Add the coconut milk, the coconut sugar, and the lime juice cook for an additional two to three minutes.
7. Spoon into bowls top with the green onion, fresh cilantro and add a lime wedge.

• Category: Appetizers, entrees, soups & Stews, Recipes