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At a glance: Tom Kha Gai — Thai Coconut Chicken Soup: serves 4, with no seed oils.
Tom kha gai is the Thai soup that converts everyone who tries it. The base is full-fat coconut milk simmered with galangal (which tastes like a piney, more medicinal version of ginger), lemongrass, and kaffir lime leaves. The result is a fragrant, richly textured broth that is simultaneously familiar and exotic.
There is no fat to 'cook in' for this dish — the coconut milk IS the fat. No seed oil, no canola, no vegetable shortening. Just coconut milk, aromatics, chicken, and fish sauce. The dish is inherently seed oil free.
Tom Kha Gai Recipe
Ingredients
- 400g chicken breast or thighs, sliced thin
- 800ml (3⅓ cups) full-fat coconut milk
- 500ml (2 cups) chicken stock
- 4-5 slices galangal (or fresh ginger if unavailable)
- 2 stalks lemongrass, outer leaves removed, bruised and cut into 4cm lengths
- 4 kaffir lime leaves, torn in half (or 1 tsp lime zest)
- 2 bird's eye chillies, halved
- 200g straw or oyster mushrooms
- 3 tbsp fish sauce
- Juice of 2 limes
- Fresh coriander, sliced spring onion, and extra chilli to serve
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Microplane Classic Zester- Thai Kitchen Premium Fish Sauce
Method
- Combine the coconut milk, chicken stock, galangal, lemongrass, kaffir lime leaves, and chillies in a saucepan. Bring to a gentle simmer over medium heat. Do not boil — boiling coconut milk can cause it to split.
- Simmer the aromatic base for 10 minutes to infuse the flavours.
- Add the sliced chicken and mushrooms. Continue to simmer gently for 8 minutes until the chicken is cooked through.
- Remove the galangal, lemongrass, and lime leaves (or leave in for presentation — they are not eaten).
- Season with fish sauce and lime juice. Start with 3 tbsp fish sauce and 1 lime, then adjust to taste — the soup should be richly savoury and tart.
- Serve in deep bowls scattered with fresh coriander, spring onion, and additional chilli.
What is galangal?
A rhizome closely related to ginger with a more piney, citrusy, slightly medicinal flavour. Available at Asian grocery stores and online. Fresh ginger is a reasonable substitute but produces a different, less aromatic result.
Is tom kha gai seed oil free?
Yes. Full-fat coconut milk is the fat. Fish sauce contains no oil. The dish is naturally seed oil free.
Can I make this vegetarian?
Yes — substitute vegetable stock for chicken stock, use tofu or additional mushrooms instead of chicken, and substitute soy sauce for fish sauce.
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