Tom Kha Gai
KI-generiertes Bild
Glutenfrei Thai

Tom Kha Gai

A fragrant Thai coconut soup with tender chicken, mushrooms, lemongrass, galangal, lime leaves, and fresh lime. Creamy, bright, and gently warming, it balances aromatic herbs with a clean sour-salty finish.

45 min 4 Portionen Medium
Alle Rezepte

Zubereitung

1
Trim the lemongrass, bruise the stalks with the side of a knife, slice the galangal, tear the lime leaves, slice the mushrooms and chili, and cut the chicken into bite-size strips.
2
Pour the coconut milk into a medium saucepan and add the lemongrass, galangal, and lime leaves. Heat over medium until steaming, then simmer gently for 10 minutes; do not let the coconut milk boil hard.
Coconut broth gently infusing with Thai aromatics in a saucepan KI-generiertes Bild
3
Add the chicken and mushrooms to the infused broth. Return to a gentle simmer and cook for 8 to 10 minutes, stirring once or twice, until the chicken is opaque throughout and reaches 74°C in the thickest piece.
4
Stir in the fish sauce, palm sugar, and sliced chili. Simmer for 2 minutes, until the sugar dissolves and the mushrooms are tender but still substantial.
5
Remove the saucepan from the heat and stir in the lime juice. Taste and adjust with a little more fish sauce for salt or lime juice for acidity; the broth should be creamy, savory, sour, and lightly sweet.
6
Ladle the soup into warmed bowls, scatter with cilantro leaves, and serve immediately with steamed jasmine rice and lime wedges.
Finished Tom Kha Gai with chicken, mushrooms, cilantro, and jasmine rice KI-generiertes Bild

Warum dieses Rezept gelingt

Coconut milk softens the sharp perfume of lemongrass, galangal, and lime leaves, while fish sauce and lime create the salty-sour contrast that defines tom kha. Adding the chicken after the aromatics infuse the broth keeps it juicy.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Cool the soup promptly and refrigerate it in a covered container for up to 3 days. Store rice separately.

So wärmst du es auf

Reheat gently in a saucepan over medium-low heat until steaming throughout, about 74°C; do not boil vigorously. Add a splash of water if the broth has thickened.

Nährwerte / Portion

684kcal
37,28 gEiweiß
22,63 gKohlenhydrate
52,88 gFett
P
Pantryvale editorial kitchen
Das Rezept wurde mit vollständigen Zutaten und geordneten Kochschritten zur Veröffentlichung vorbereitet.
Veröffentlicht 20 Aug. 2026 · aktualisiert 20 Aug. 2026