Oh, the aroma of coconut and lemongrass—seriously, it whisks you straight to a bustling Thai street market, where each bite is a mini-vacation. This vegan twist on Tom Kha Gai?
It’s like a warm hug, creamy and tangy, with a touch of spice that dances on your tongue. The other night, while scrolling through TikTok (because who isn’t these days?
), I stumbled upon this gem—and it’s been my go-to comfort dish ever since.
Steps
- Begin by bringing unsalted chicken stock to a boil, then add salt and chicken thigh pieces. Let the chicken simmer gently for about 15 minutes until it becomes tender.
- Introduce coconut milk, lemongrass stalks, galangal slices, makrut lime leaves, and Thai chilies into the pot. Also add mushrooms, half of the fish sauce, and some sugar, allowing everything to simmer for an additional 5 minutes to enhance flavors.
- After simmering, taste the soup and adjust the seasoning by adding more fish sauce if needed. Turn off the heat, incorporate most of the lime juice, taste again, and add more lime juice if required.
- Garnish the soup with chopped green onions or cilantro to add freshness. Serve the soup hot, optionally accompanied by jasmine rice, and enjoy as part of a Thai meal.
Ingredients
- 2 cups unsalted chicken broth, preferably homemade
- 1 ½ cups coconut milk
- ½ teaspoon table salt
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 stalk lemongrass, bottom half only, smashed and cut into 2-inch pieces
- 12 thin slices of galangal
- 5 makrut lime leaves, twisted and torn into large pieces
- 1-3 Thai chilies, to taste, smashed or cut into large pieces
- 2 tablespoons fish sauce
- 1 teaspoon finely chopped palm sugar or granulated sugar
- 5.5 oz oyster mushrooms, torn into bite-size pieces
- 2 ½ tablespoons lime juice
- Chopped green onions and/or cilantro for garnish
- Jasmine rice for serving, optional
Nutritional Values
Calories: 1328 kcal | Carbohydrates: 32 g | Protein: 100 g | Fat: 92 g | Saturated Fat: 68 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 8 g | Trans Fat: 4 g | Cholesterol: 432 mg | Sodium: 5704 mg | Potassium: 2780 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 208 IU | Vitamin C: 16 mg | Calcium: 140 mg | Iron: 20 mg
FAQ
- What is the key ingredient in Tom Kha Gai?
- The key ingredient in Tom Kha Gai is galangal. It provides the primary flavor, and the soup is named after it—’kha’ translates to galangal. If fresh galangal isn’t available, you can use frozen or dried versions. Ginger is not a recommended substitute as it alters the soup’s traditional taste significantly.
- Can I prepare Tom Kha Gai in advance?
- Yes, Tom Kha Gai can be made ahead of time as it stores and reheats well. It can be refrigerated for up to a week or frozen for longer storage. It’s best to leave out the lime juice and herbs until serving to maintain the freshest flavor.
- How can I make a vegan version of Tom Kha Gai?
- To make a vegan variant, replace chicken broth with vegetable broth and use a mix of Asian mushrooms or tofu instead of chicken. Additionally, swap fish sauce for soy sauce and consider adding tomatoes for extra flavor.
- Is it possible to make Tom Kha Gai without chicken stock?
- If you don’t have chicken stock, you can still prepare Tom Kha Gai by using water and chicken drumettes. The bones from the drumettes will enrich the broth, effectively creating a stock while cooking the soup. Adjust the simmering time if the drumettes are large.
- What should I do if I don’t like spicy food?
- If you prefer a milder soup, you can reduce the number of Thai chilies or remove them entirely. The soup will still maintain its rich flavors from the other herbs and ingredients.
Tips
- Enhance Your Broth: If you’re out of chicken stock, you can still achieve a rich flavor by using chicken drumettes instead of boneless thighs. The bones and collagen in drumettes will enrich the broth while cooking, effectively creating your own stock as the soup simmers.
- Vegan Adaptations: For a vegan-friendly version, swap chicken with a mix of Asian mushrooms like oyster or shiitake. Use vegetable broth in place of chicken stock, and soy sauce instead of fish sauce. Adding halved cherry tomatoes can also boost the umami flavor without compromising the dish’s integrity.
- Cooking with Chicken Breast: If you prefer using chicken breast, marinate it in fish sauce before cooking. Skip the initial simmering step as chicken breast cooks quickly. Add it towards the end, along with the mushrooms, to prevent overcooking.
- Serving Tips: Remember that the lemongrass, galangal, and makrut lime leaves are used for flavor infusion and are not meant to be eaten. Inform your guests or remove them before serving to enhance the dining experience.
Equipment
- Galangal – Although this is an ingredient, galangal may not be easily found in all local grocery stores, so purchasing it online might be necessary.
- Makrut (Kaffir) Lime Leaves – Like galangal, these may not be readily available in every local store.
- Thai Chilies – These specific chilies might not be available everywhere and could require ordering online.
