My friend John loves Tom kha gai (Thai coconut ginger soup) and orders it every chance he gets. As we have sampled variations across the country over the years, I’ve noticed that there is a broad interpretation of the classic Thai dish.
I never thought I’d be able to play with recipe variations myself because of the unique ingredients — until I saw dried Kaffir lime leaves and lemongrass in the grocery store. Finally, the two classic ingredients had made it to my small town, and I was ecstatic.
You can find these ingredients in the Asian foods section of your grocery or online. The soup is not difficult at all, other than gathering those ingredients.
John encouraged me to order it with mushrooms, chicken and shrimp, even though it is normally served with just one of the three, or sometimes two. Both proteins and a mixture of mushrooms make this simple soup a meal in itself. Just add a small salad, and dinner is served.
I found one vital difference in the flavor and texture of the soup when I tested it with light coconut milk vs. whole coconut milk. While the whole coconut milk is richer, thicker and fuller in flavor and texture, there is a difference of 120 calories between one cup of light coconut milk and one cup of whole.
Either way you make it, though, it is truly delicious and I hope you enjoy it.
Quick Tom Kha Gai Soup
2 cups low-sodium chicken broth
2 Kaffir lime leaves
1 tsp. ground fresh ginger
1 dried lemongrass stalk
8 oz. boneless, skinless chicken breast
8 medium shrimp, peeled and deveined
2 oz. mixed gourmet mushrooms (such as shiitake, oyster and baby portobellos)
1 tsp. fish sauce
½ tsp. sugar
1 cup light or regular coconut milk
Lime wedges, cilantro and sweet chili sauce for garnish (optional)
In a saucepan, bring the chicken broth, lime leaves, ginger and lemongrass to a boil for 5 minutes.
Meanwhile, cut the chicken into small, bite-size pieces. Rinse and prepare shrimp.
Reduce the heat to a low boil and, with a slotted spoon, remove the lime leaves and lemongrass from the saucepan and discard.
Add chicken and mushrooms to saucepan and cook 3 to 4 minutes or until chicken is just cooked through. Add shrimp and cook 3 more minutes or until no longer pink. Add fish sauce and sugar.
When shrimp are done, remove saucepan from heat and add coconut milk. Stir until all ingredients are combined. Garnish with lime wedge, cilantro and sweet chili sauce (optional). Serve immediately.
Makes 2 servings.
Each serving (light version) contains about: 393 calories, 15 grams fat (7 grams saturated), 194 milligrams cholesterol, 46 grams protein, 16 grams carbohydrates, trace dietary fiber, 563 milligrams sodium.
Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.