Chicken Coconut Soup (Tome Kha Gai)

Serves four as a starter or two as a light meal.

Yields 4-3/4 to 5 cups.

To learn more, read:
The Fastest Chicken Soup in the East
by Nancie McDermott
from Fine Cooking
Issue 67
Last Edit Date: 6/14/2011 9:32:52 AM

This soup is a treasure: a quintessentially Thai dish that you can make at home simply, quickly, and with great success.

more about:

2 stalks fresh lemongrass
2 Tbs. fresh lime juice
2 Tbs. fish sauce (nam pla)
2 scallions (white and green parts), trimmed and very thinly sliced crosswise
6 fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters
10 to 12 thin slices galangal, fresh, frozen, or dried (or 10 to 12 thin slices fresh unpeeled ginger)
8 to 10 fresh hot red and green Thai chiles, stemmed and lightly pressed with the side of a knife (or 3 or 4 serranos, thinly sliced) for garnish (optional)
2 Tbs. coarsely chopped fresh cilantro
1 boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips
1/4 lb. white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup
14-oz. can unsweetened coconut milk (shake the can before opening it)
14-oz. can low-salt chicken broth or 1-3/4 cups water

Trim away and discard the root end and the top 3 inches of each stalk of lemongrass, along with any brittle leaves. Pound each stalk lightly with the spine of a cleaver or an unopened can. Cut each stalk crosswise into 2-inch lengths and set aside.

In a large serving bowl, combine the lime juice, fish sauce, scallions, and half of the wild lime leaves. Set the bowl by the stove, along with small dishes containing the galangal, lemongrass, and remaining lime leaves; the chiles (if using), the chopped cilantro; and the sliced chicken and mushrooms.

In a medium saucepan, commbine the coconut milk and broth. Bring to a gentle boil over medium-high heat. Stir in the galangal, lemongrass, and lime leaves. Add the chicken and mushrooms. Return to a gentle boil, reduce the heat, and simmer for 10 minutes to infuse the flavors and cook the chicken.

Remove the pan from the heat, pour the hot soup over the seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot. Pass around the chiles for those who want them.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 350; Fat (g): 23; Fat Calories (kcal): 210; Saturated Fat (g): 19; Protein (g): 16; Monounsaturated Fat (g): 2; Carbohydrates (g): 25; Polyunsaturated Fat (g): 1; Sodium (mg): 770; Cholesterol (mg): 25; Fiber (g): 3;

Photo: Scott Phillips

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by idaho1976, 7/22/2012Use coconut milk from scratch and add a 1/2 a cup milk, and then cook the milk and and broth with the bones from a rotisserie chicken. Next I put in a good quality curry paste with lemongrass in it already. I put the meat in at the end. My new favorite soup.

by lucyg22, 12/2/2011This was good, not great--and not really fast. It was very limey tasting, even though I omitted the lime leaves. The flavor was improved by just a tiny pinch of sugar to counter the tartness. Like another reviewer, I thought that there would be a lot to pick through in the bowl, so I put all the lemongrass and some of the ginger slices in a large tea ball-type thing I have, and removed it for serving. I liked this served over a small scoop of rice to give it some body, and I also thought it tasted better the next day.

by BKeep, 1/24/2011Very good. Very easy.

by bessieheath, 1/13/2009This is delicious and it goes together quickly. I only gave it four stars, because I feel like it needs a little tweaking. I like shitakes better than white mushrooms. I want it to have some color, so I add a bit of carrot with the mushrooms and then a handful of snow peas for crunch just as I serve it. I always serve it with jasmine rice and make it a meal. I have made it when I did not have lemongrass and it is still pretty darn good.

by Jason123, 12/28/2008I'm not sure I would call this "the fastest soup". I strained the pieces of ginger and lemongrass out as I could not imagine eating them (very tough and woody)or working around them in the bowl. The soup had a strong citrus tang and lime flavour and would, I think, benefit from the addition of a little white rice.

by AndieReid, 1/9/2008Oh my goodness, this was wonderful! We were all but licking our bowls! It is simple and quick to throw together and SO flavorful! It looks ingredient-intensive, but I had no trouble getting this on the table in about 30 minutes. This will definitely become one of our staples.

by HopSchweitz, 12/2/2007Excellent and easy to make. One of my favorites!