Gai Dom Kha (Thai Chicken Soup)
Submitted by randomnote
Gai Dom Kha is Thailand’s coconut chicken soup, built on lemongrass, galangal-style ginger, and lime, finished with fish sauce and chiles. Creamy, hot, and deeply aromatic.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minThailand’s most beloved bowl, and a must-order at any Thai restaurant. Gai Dom Kha (sometimes called Tom Kha Gai) layers silky coconut milk with a perfumed purée of lemongrass, ginger, garlic, and shallots, then balances the richness with sharp lime juice, salty fish sauce, and fresh chile.
Making the aromatic purée first is the Thai way. Blending the lemongrass, ginger, garlic, coriander root, and peppercorns before they hit the pot releases every last bit of flavor into the coconut milk. Skip that step and the broth tastes thin, no matter how long it simmers.
The chicken cooks only briefly and uncovered. Long, rolling boils make coconut milk curdle and break, which turns the signature creamy look into a split mess. A gentle simmer keeps it silky.
The finishing touches are where Thai soups come alive. Fish sauce, lime juice, and minced chiles go in off the heat so the lime stays bright and the chile stays sharp. Torn kaffir lime leaves and fresh coriander sprigs crown each bowl.
Chef Tips
- Bruise lemongrass stalks with the flat of a knife before chopping to release their oils.
- If you can find galangal, use it in place of or alongside ginger. It’s what gives authentic Thai tom kha its medicinal-floral edge.
- Balance the soup at the end. Taste and adjust fish sauce (salt), lime (acid), and chile (heat) one splash at a time until it sings.
Variations
Ingredients
Directions
Purée chopped lemon grass, 1 tablespoon of sliced ginger, garlic, peppercorns, coriander roots and shallots.
Bring 1 cup of coconut milk to boil and add lemon grass mixture.
While stirring, reduce heat to medium and add chicken, remaining coconut milk, ginger slices and lemon grass.
Bring to boil, reduce heat, and simmer uncovered until chicken is tender.
Season with chilies, fish sauce and lime juice.
Decorate servings with lime leaves and coriander sprigs.
To make coconut milk: Blend 2 cups fresh or frozen grated coconut with water.
Strain through double cheesecloth, pressing out all liquid.
This is thick coconut milk. To get hin milk, add warm water to residue from first straining.
Let stand 5 minutes, then press as before.
For coconut cream, refrigerate first pressing and cream will rise to top.
Refrigerate or freeze.
Two cups coconut makes 3 cups thick milk, of which 6 tablespoons is cream.
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