If there\u2019s one soup that I\u2019ve eaten 100,000 times, it\u2019s probably Tom Kha Gai. This delicious chicken and coconut soup, you can find on the menu of many Asian restaurants. It\u2019s definitely one of my favorite dishes in Asian cuisine. It\u2019s easy to prepare and extremely tasty! If you don\u2019t want to go to a restaurant to eat this soup, you can easily make it at home. With this recipe here ;)Easy Tom Kha Gai Soup | Bake to the rootsOK, the 100,000 times might be a little exaggeration, but I am not too far from that number ;P Back in the days when I was working in an office, I had Tom Kha Gai at least once a week. Why? Because we had a great Thai restaurant close buy the office building. The soup was delicious, cheap, and on the table in less than five minutes \u2013 everything you want for a quick and affordable lunch break ;)My recipe here is a fairly simple version of the Thai classic \u2013 no need to make it too complicated, right? There are certainly more sophisticated recipes out there, for example, where you make the chicken broth from scratch\u2026 but for the sake of simplicity, I prefer ready-made products from the supermarket here. Traditional recipes might be different, but my version is very tasty as well\u2026 so it works ;)Easy Tom Kha Gai Soup | Bake to the rootsI have to admit that some ingredients for Tom Kha Gai are a bit special, and you will not find them in every supermarket. Galangal or kaffir lime leaves can be a bit tricky to find sometimes if you don\u2019t have an Asian supermarket nearby. Regular supermarkets rarely carry these two ingredients. Lemongrass, coconut milk, and various Asian seasoning sauces are no problem in most supermarkets though. At least something ;PIn case you can\u2019t get galangal and\/or kaffir like leaves, you can still do the soup without it. The galangal can easily be replaced with ginger \u2013 with ginger the soup is called Tom Khing Kai, I\u2019ve been told. The kaffir lime leaves can be left out completely, if necessary. It will change the taste of the soup a bit, but it is still going to be delicious!Click on the picture to get to the recipe \u2013Click on the picture to get to the recipe \u2013In case you have an Asian supermarket nearby, you will almost certainly be able to get all the ingredients. I recommend buying the galangal and kaffir lime leaves frozen. This is the best solution if you want to enjoy a bowl of this soup now and then, in my opinion. Both come in larger portions when frozen, but last very long in the freezer. Every time you want to make some soup, you just have to take out what you need and keep the rest in the freezer. Done.If you can\u2019t get the lemongrass stalks individually (you only require 2 stalks), get a larger pack and throw leftovers into the freezer as well \u2013 they freeze well. In fact \u2013 if you want to make the soup more often, you can prepare a lot of the ingredients in advance and add them to freezer bags or small containers. Every time you want to make the soup, you take out what you need and add it to the soup \u2013 without the preparation process each time. Should save a little time when cooking ;)INGREDIENTS \/ ZUTATEN(2 servings)For the soup:1 can (13.5 fl. oz.\/400ml) coconut milk13.5 fl. oz. (400ml) chicken stock1 piece of galangal or ginger (1.6 in\/4cm), peeled & sliced2 stalks of lemongrass3 kaffir lime leaves1 small chili pepper (whole)1 tbsp. fish sauce3-4 brown mushrooms, in pieces7 oz. (200g) boneless chicken breast, cut into strips1 lime (juice)1 tbsp. soy saucesome sugar (optional)For the decoration:1 spring onion, in stripssome fresh mint & coriandersome fresh chili (or crispy chili oil)1 tomato, sliced (optional)(2 Personen)F\u00fcr die Suppe:1 Dose (400ml) Kokosmilch400ml H\u00fchnerbr\u00fche1 St\u00fcck Galgant oder Ingwer (4cm), gesch\u00e4lt & in Scheiben2 Stangen Zitronengras3 Kaffir Limettenbl\u00e4tter1 kleine Chilischote (ganz)1 EL Fischsauce3-4 braune Champignons, in St\u00fccken200g H\u00fchnerbrust, in Streifen1 Limette (Saft)1 EL Sojaso\u00dfeetwas Zucker (optional)F\u00fcr die Dekoration:1 Fr\u00fchlingszwiebel, in Streifenetwas frische Minze & Korianderetwas frische Chili (oder Crispy Chili Oil)1 Tomate, in Spalten (optional)Easy Tom Kha Gai Soup | Bake to the rootsEasy Tom Kha Gai Soup | Bake to the rootsDIRECTIONS \/ ZUBEREITUNG1. Add coconut milk and chicken stock to a large saucepan. Peel the galangal or ginger and cut it into thin slices. Cut the lemongrass into 2-inch long pieces, crush it lightly with a spoon or similar, and add it to the saucepan. Add the kaffir lime leaves, the chili (whole), and fish sauce as well, and bring everything to a boil over medium-high heat. Let the soup simmer for about 10 minutes.2. While the soup is simmering, clean the mushrooms and cut them into quarters or sixths. Clean the chicken breast and cut it into thin strips. When the soup has been cooking long enough, add the mushrooms and chicken breast. Continue cooking the soup for 5 minutes longer.3. Next, season the soup with the juice of a lime, soy sauce, and a bit of sugar (optional).4. Pour the soup into bowls, and decorate with spring onions, fresh mint, coriander, and chili (in rings) or crispy chili oil. We also like to add a few tomato wedges to the soup, but this is a personal preference and optional. Serve with rice or rice noodles.Tip: Lemongrass, galangal, and kaffir lime leaves should not be eaten. Remove them before serving or simply leave them in the bowls and ignore them ;)1. Kokosmilch und H\u00fchnerbr\u00fche in einen gro\u00dfen Topf geben. Galgant oder Ingwer sch\u00e4len und in d\u00fcnne Scheiben schneiden. Das Zitronengras in 4-5cm lange St\u00fccke schneiden, mit einem L\u00f6ffel o.\u00e4. leicht zerquetschen und in den Topf dazugeben. Kaffir Limettenbl\u00e4tter, Chilischote (ganz) und Fischsauce ebenfalls zum Topf dazugeben und dann alles bei mittlerer Hitzezufuhr einmal aufkochen lassen. Die Suppe etwa 10 Minuten k\u00f6cheln lassen.2. W\u00e4hrend die Suppe kocht, die Pilze s\u00e4ubern und vierteln oder sechsteln. Die H\u00fchnerbrust s\u00e4ubern und in d\u00fcnne Streifen schneiden. Wenn die Suppe lange genug gek\u00f6chelt hat, Pilze und H\u00fchnerbrust ebenfalls in den Topf geben und alles weitere 5 Minuten k\u00f6cheln lassen.3. Die Suppe mit dem Saft einer Limette, Sojaso\u00dfe und etwas Zucker (optional) abschmecken.4. Die Suppe in Schalen f\u00fcllen, mit Fr\u00fchlingszwiebeln, frischer Minze, Koriander und Chili (in Ringen) oder Crispy Chili Oil dekorieren\/w\u00fcrzen. Wir geben auch noch gerne einige Tomatenspalten in die Suppe dazu \u2013 ist aber eine pers\u00f6nliche Pr\u00e4ferenz und nicht zwingend notwendig. Mit Reis oder Reisnudeln servieren.Tipp: Zitronengras, Galgant und Kaffir Limettenbl\u00e4tter sollten nicht gegessen werden \u2013 vor dem Servieren also herausfischen, oder einfach in der Sch\u00fcssel links liegen lassen ;)Easy Tom Kha Gai Soup | Bake to the rootsCraving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!Here is a version of the recipe you can print easily. Printclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid iconDescriptionA super delicious soup from Thailand \u2013 this Tom Kha Gai aka. Thai Chicken Coconut Soup is super easy to prepare and extremely tasty! So good!For the soup:1 can (13.5 fl. oz.\/400ml) coconut milk13.5 fl. oz. (400ml) chicken stock1 piece of galangal or ginger (1.6 in\/4cm), peeled & sliced2 stalks of lemongrass3 kaffir lime leaves1 small chili pepper (whole)1 tbsp. fish sauce3\u20134 brown mushrooms, in pieces7 oz. (200g) boneless chicken breast, cut into strips1 lime (juice)1 tbsp. soy saucesome sugar (optional)For the decoration:1 spring onion, in stripssome fresh mint & coriandersome fresh chili (or crispy chili oil)1 tomato, sliced (optional)1. Add coconut milk and chicken stock to a large saucepan. Peel the galangal or ginger and cut it into thin slices. Cut the lemongrass into 2-inch long pieces, crush it lightly with a spoon or similar, and add it to the saucepan. Add the kaffir lime leaves, the chili (whole), and fish sauce as well, and bring everything to a boil over medium-high heat. Let the soup simmer for about 10 minutes.2. While the soup is simmering, clean the mushrooms and cut them into quarters or sixths. Clean the chicken breast and cut it into thin strips. When the soup has been cooking long enough, add the mushrooms and chicken breast. Continue cooking the soup for 5 minutes longer.3. Next, season the soup with the juice of a lime, soy sauce, and a bit of sugar (optional).4. Pour the soup into bowls, and decorate with spring onions, fresh mint, coriander, and chili (in rings) or crispy chili oil. We also like to add a few tomato wedges to the soup, but this is a personal preference and optional. Serve with rice or rice noodles.NotesLemongrass, galangal, and kaffir lime leaves should not be eaten. Remove them before serving or simply leave them in the bowls and ignore them \ud83d\ude09 Links marked with an asterisk (*) are affiliate links (advertising\/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.Easy Tom Kha Gai Soup | Bake to the roots<\/p>\n","protected":false},"excerpt":{"rendered":"
If there\u2019s one soup that I\u2019ve eaten 100,000 times, it\u2019s probably Tom Kha Gai. This delicious chicken and coconut soup, you can find on the menu of many Asian restaurants. It\u2019s definitely one of my favorite dishes in Asian cuisine. It\u2019s easy to prepare and extremely tasty! If you don\u2019t want to go to a […]<\/p>\n","protected":false},"author":1,"featured_media":640,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-639","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=639"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/639\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/640"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}