In this tom kha gai recipe (ต้มข่าไก่) you’ll learn how to make the authentic Thai version. Here’s the full recipe: http://wp.me/p4a4F7-2kp
Tom kha gai (ต้มข่าไก่) is a very popular Thai dish, and you can find it in Thailand at everywhere from nice restaurant to street food rice and curry stalls. The base of this Thai soup / curry, is coconut milk, so it has a rich and creamy flavor. Though it would often be listed as a soup, in my opinion tom kha gai (ต้มข่าไก่) is more of a curry due to the way in which it’s eaten. It’s served in a bowl along with plate of rice on the side, and it’s usually scooped by spoon by spoon onto the rice and eaten bite by bite. In Thailand, most of the time it’s eaten along with a full spread of Thai dishes to make a complete meal of well rounded flavors.
This tom kha gai recipe (ต้มข่าไก่) is actually quite easy to cook, as long as you have all the ingredients on hand – it also only takes about 30 minutes to prepare. I’m cooking this recipe in Thailand, but when I was in the US a few month before, I noticed all of the ingredients to make tom kha gai (ต้มข่าไก่) are available at Asian supermarkets. So if you live outside of Thailand, and if you have an Asian supermarket you can shop at, you should have no trouble getting these things. The biggest is the fresh coconut milk, which is best when freshly squeezed, but you can also use cans of coconut milk or cream if that’s all you can. Other than coconut milk, here’s the full list of ingredients you’ll need to cook this tom kha gai recipe (ต้มข่าไก่):
400 grams (I used 2 chicken breasts)
6 cups coconut milk (If you use a can of coconut milk, you might want to mix equal ratios of coconut milk to water, in order to tone it down so it’s not too thick or too rich.)
1 thumb chunk of galangal
3 stalks of lemongrass
1 big white onion (or 2 small white onions)
2 tomatoes
6 kaffir lime leaves
200 grams of oyster mushrooms (I used 2 big handfuls)
5 – 10 Thai chilies
½ teaspoon salt (to taste)
4 tablespoons of lime juice
small bunch of cilantro
Once you have all the ingredients ready, you basically boil them all in coconut milk for about 10 minutes, turn off the heat, add in the cilantro and lime juice, and scoop it into a bowl to consume (ok there are a few other steps to make this, but that’s why I made this tom kha gai recipe ต้มข่าไก่ video).
Tom kha gai (ต้มข่าไก่) is not meant to be an overly spicy Thai dish, like some can be. Instead, it’s a Thai dish that focuses on the flavor of the coconut milk and the fresh ingredients. That being said, the recipe does include some Thai bird chilies, and I would recommend adding anywhere from 5 – 10 depending on how spicy you’d like it. However, that being said, it’s supposed to be a mild dish. This recipe is simple to make, it doesn’t take too many ingredients, and the flavors are well rounded and tasty. Make tom kha gai for your friends and family and they are sure to love it. Try this recipe out, let me know what you think in the comments below, and thank you for watching.
Music in this video courtesy of Audio Network
Fully produced by Mark and Ying Wiens
Eater at: http://migrationology.com/blog & http://www.eatingthaifood.com/blog/
Are you interested in more Thai food? Check out my “Eating Thai Food Guide” for the serious Thai food lovers: http://www.eatingthaifood.com/eating-thai-food-guide/
Authentic Thai recipes: http://www.eatingthaifood.com/thai-recipes/
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See you on the next food video.
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Thanks so much Mark, khun faan I love your show. Does anyone know where in Bangkok I can easily get fresh coconut milk without having to go to Khlong toei market? Many Thanks
tried making it after a friend of mine made it (it was heaven by the way) I didn't have any oyster mushrooms but had some shiitake and so i put those in but it doesn't go that well as it feels weird in your mouth (i don't know, a bit slimy?? i guess). So don't try it with shiitake. Enoki mushrooms that i put in there together with shiitake was awesome tho. Anyways, awesome recipe and video!
Thank you!
very nice technic
From Florida here. My boss always ordered this from Thai restaurant and I told her I was going to make it. So I made it for her yesterday and brought it to work. She said she's impressed! I didn't have the lime leaves, so I used the lime and lemon zest. Thanks Mark!!
Not authentic but still okay
Very nice recipe
Everytime I'm up to cook TomKhaGai I refer to this guy. Very well structured. Nice personality
A little tip, don't leave your coconut milk coz it will curdle. Continue stiring until it boil/heat totally.
Another thing, chop/prepare all your ingredients before you start cooking so you will not forget anything or you'll not cram when cooking and waiting for the coconut cream to boil.
Lastly, use different chopping board for meat and veggies. #NoToCrossContamination
Chef i think u forgot to seasoning
Fish sauce should be there chef
very good!
When using tofu, when would add it? In the beginning just like the chicken?
Why u didnt use fish sauce instead of salt?
Been to Bangkok/Pattaya/koh samui/Koh Phangan….. tryed them all.
Mine still THE BEST! ( and iam A brazilian cook ) LoL
What level spicy is this? How many Chilis would I need to make the “THAI SPICY” flavor.?I have been doing level five here in Houston and would like it to be much spicier.
เก่งมากคะ?
I closely followed the recipe to the letter (aside from using a yellow onion instead) and the flavor was lacking something. After two or three additional tsp salt, the taste wasn't happening. Added a bit of sugar to brighten it, since it was still fragrant but flat tasting. So I veered off the recipe and splashed in the Red Boat Fish Sauce and some chili oil and there it was, it finally not only smelled good, but it finally rounded off the missing notes.
most of Thai coconut milk soup recipe : use shallot not onion, not add tomato, use fish sauce instead salt, and use tamarine sauce & lime to make it sour but if thai-europe style may be use this recipe
5 peppers was on the hot side for me, didn't remove seeds. Will definitely do that next time and probably only use 3.
OH my was super excited to find this, I love this soup and was looking for a video on how to make it, I am off camping in a few days and thought this would be fab to take and make there, I love it with a bowl of rice, thanks so much for sharing it,
Hi Mark! I know this is a very old video so I hope you will see this comment 🙂 But can I make it vegan by just tofu instead of chicken? Also, would I add the tofu at the same time as when you add the chicken? Thanks very much!
WOW!!!! I don't know how to cook, but after having this soup in a restaurant that I've been going to for 20 years, I found your recipe and decided to try & tackle it. Boy am I glad I did. The only thing I did different was add a can of bamboo shoots. The ratios of canned coconut milk that I used was 3 cans of coconut milk, and 1 1/2 cans of water. This recipe is just as tasty as the one I've had for 20 years, if not better! Thank you so much for posting this recipe. I'll now be looking at oher recipes you have!
He looks so authentically happy when he tastes the soup haha 🙂
This was the perfect recipe for Tom Kha Gai! I added a little chicken stock for more flavour & ate with the Lao Sticky Rice!
Thank You- Kop Chai! ?
i think you fogot fish sauce and sugar
hmm, so no chili paste or oyster sauce or fish sauce-????
Mark, thanks for the recipe. I just adore Tom Kha! As it is nearly impossible to get galangal, kaffir lime leaves and lemongrass in my country, so I brought some from Thailand. How is it better to store it for future use, frozen or dried? Thanks
Awesome! I didn't manage to keep the coconut milk from separating but it was still amazing. Could have been the canned milk vs fresh… I'll keep working on my stirring skill. Thank you, it was so good
Mark thanks for doing it right!!!! I saw you on Pailin's Kitchen. There is no disguising your love for the food. I have the same passion and I think I make the same face:)
Hi Mark, thanks for the recipe! I'd like to make this soup, but I'm a vegetarian. Do you have any recommendations for how to make this soup still taste flavourful without adding the chicken? I'm thinking of adding tofu and maybe some extra mushrooms or other vegetables.
Very clear instructions. Thank you man now i am going to attempt to make this!
Hi Mark, you listed in the recipe:
6 cups coconut milk (If you use a can of coconut milk, you might want to mix equal ratios of coconut milk to water, in order to tone it down so it’s not too thick or too rich.)
If I use can coconut milk, should i use 3 cups and mix with 3 cups of water?
Or i use 6 cups and mix with 6 cups of water? then I'll have 12 cups of liquid…
I just bought everything and made it for dinner – it was sooooo good OMG! I also added sugar snap peas which was also very tasty (: I could really live in it – thanks for the recipe!
Thank you for your recipe. Soup was delicate today 🙂
cutting the galangal isn't really tough, if you have a sharp knife.
TRIED AND LOVEEEE IT!
I can't believe that i can cook well, esp this is my fave thai dish!
I will make this version of soup. I am curious, though, as most Tom Kha Gai I've had used some type of chili paste, yet this uses chilies only. Also, I guess I've always had the coconut milk thinned with chicken stock. I love coconut milk, but I don't want it excessively rich. Here in the U.S., there is a store called "Whole Foods" which sells the best canned coconut milk I've had (I've tried 'em all). It is rich and creamy, but I will definitely thin it down.
Yum!
That looks sooooooo yummy! I didn't see you strain the lemon grass out of the soup. Do you eat it with the galangal?
don't you use fishsauce and palmsugar??
Mark, I make this at home, but haver never put tomatoes and onions in it. I would want to chop the onions smaller pieces. Would this be a problem with the flavor? I will try your recipe. Could I use green onions instead of white ones? Thanks for all of your videos.
it looks nice! I'm definitely gonna try that! thanks Mark and ying! all the best
I hate your "this-is-so-delicious" face so much that I want to punch it, but man can you get down in the kitchen. That soup looks amazing. I love Tom Kha Gai, but I go somewhere locally where they dont put onion, or at least I never get chunks of onion. Is onion a must for the dish?
in India, we don't have Kaffir lime leaves, lemongrass and lime juice and is not available in every grocery store and supermarkets so what we can substitute for this ingredients for this recipe? ????
You are the prettiest man i have ever seen. The food looks good too.
Mark, Thank you so much! I had no idea this was so easy and quick to make! I am beyond excited to make this and other recipes of yours! One question, I make chicken bone broth (unsalted) and was thinking of using that to thin out the coconut cream instead of plain water. What do you think? Thanks again!!
The point on your knife is scary:) Thanks for this recipe. My daughter used to make it for us when she stayed here for 6 months prior to moving abroad.SO delicious!Yours looks delicious!
really cool vids. I forwarded it to my friend and hope he can cook like u ?
Hey Mark, love all of your recipes! I want to make this soup, my question is…..with that much chilis is it spicy? We prefer a milder is that ok?
Looks amazing, Ill have to try this one I know ill love this one very much
Can't find galangal? USE GINGER.