00743 11 40 C 11 55. 007431 69 40 69 C 47. Full of fragrant Thai ingredients like lemongrass, kaffir lime leaves, difference between kaffir lime leaves and lime leaves, and galanga root, this Thai Coconut Chicken Soup can be made on the stovetop or in an Instant Pot.
What makes this recipe for Tom Kha Gai recipe truly authentic, is the use of galangal root. What Does Tom Kha Gai mean? Tom Kha Gai translates to Chicken Soup with Galangal. Tom means SOUP, Kha means GALANGAL and Gai means Chicken. So Galangal root is the star of the dish. And believe me, it will elevate. Galangal is hard to find at regular grocery stores and may require a trip to your local Asian Market, but trust me when I tell you, you’ll love yourself for it.
And what is nice is, you can buy extra galangal root and kaffir lime leaves and freeze them for future use, because I promise you’ll want to make this soup again. The rich, fragrant coconut broth is especially comforting when feeling under the weather. Watch How to make Toma Kha Gai! Instant Pot or on the stove top. It has an exotic pine flavor, that in my opinion, totally makes the soup. Like I mentioned above, the word Kha means galangal. So don’t make the soup, until you have time to go to the Asian Market.
While you are there, pick up some kaffir lime leaves, fresh ginger and lemongrass. Both the galangal and the kaffir lime leaves may be in the frozen section of the market. Tom Yum vs Tom Kha The primary difference between Tom Yum and Tom Kha is that Tom Kha is richer and creamier with the addition of coconut milk. Tom Yum Soup is brothy, spicy, and sour and typically made with a spicy paste. Tom Kha is rich and creamy, with sweeter notes.
You’ll need about a quarter cup of both galangal and ginger and just a heads up- you don’t need to peel the ginger or the galangal, just thinly slice. There are some who believe ginger doesn’t belong in Tom Kha, but I still like to add both. Thai red chilies are a nice addition to the soup too, but you can also use chili paste. Make the Tom Kha Gai in an Instant Pot with chicken breast or chicken thighs, or cook it more authentically on the stovetop. The instant pot version is very quick and easy- just put it all in the pot and set. When it’s done squeeze with fresh lime and serve in bowls. Coconut Chicken soup that is full of amazing Thai flavor.
Feel free to serve over rice or rice noodles. Some folks were having issues with the coconut milk curdling during the pressure cooking. Professional chef, former restaurant owner and caterer, here is where I share hundreds of seasonal, globally-inspired, VEGGIE-DRIVEN recipes. Notify me of follow-up comments by email. This recipe is so delicious, so tasty, so easy to make!
I have made this recipe several times and each time it taste better. Give it a try, but you must use the galangal root. You can find all the ingredients on Amazon, and then freeze for future use as I have done. This soup was such a hit- amazing flavors and textures! While ingredient prep was not quick, the process of cooking it on the stovetop was a breeze. I added extra fish sauce and lime juice for depth of flavor. I have made this soup many times and love it.