Tom Kha Chicken & Rice
Tom Kha Chicken & Rice
Ingredients
For the Tom Kha Gai Soup/Curry
- 2 tablespoons Tom Kha Gai paste, homemade or store-bought
- 400 ml coconut milk
- 400 ml chicken bouillon
- 1 knob ginger, peeled and sliced
- 1 green chili, sliced
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 lime, juice of
- 1 bunch basil, Thai basil preferably
- 1 bunch cilantro
For the Chicken
- 450 grams chicken thigh
- 4 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon mirin
- 2 tablespoons honey
- 1 tablespoon sugar
To Serve With
- 3/4 cup basmati rice, cooked according to package instructions
- 2 green onions, thinly sliced for garnish
- 1 red chili, thinly sliced for garnish
- 1 tablespoon green herb oil, for garnish
- 1 tablespoon chili oil, for garnish
- 100 grams shiitake mushrooms, sliced, for garnish
Instructions
- 1
Begin preparing the Tom Kha Gai soup base. In a large pot or Dutch oven, fry the minced shallot, garlic, and sliced ginger over medium heat for a few minutes until fragrant.
⏱️ 3 min
- 2
Add the Tom Kha Gai paste to the pot and continue to fry for a few more minutes, allowing the paste to 'bloom' and release its aromas.
⏱️ 2 min
- 3
Pour in the 400ml coconut milk and 400ml chicken bouillon. Stir well, then add the basil and cilantro. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 4
Let the Tom Kha Gai mixture simmer for 15 minutes. After simmering, remove from heat, carefully blend the soup until smooth using an immersion blender or by transferring to a regular blender (be cautious with hot liquids). Strain the blended soup through a fine mesh sieve to remove any solids, then return to the pot.
⏱️ 20 min
- 5
Take a small amount of the prepared Tom Kha Gai soup and use it to cook the sliced shiitake mushrooms in a separate small pan until tender. Set aside for garnish.
⏱️ 5 min
- 6
While the soup is simmering, prepare the chicken. In a separate pan, fry the chicken thigh over medium-high heat for about 15 minutes, or until cooked through and lightly browned.
⏱️ 15 min
- 7
While the chicken is frying, whisk together the soy sauce, water, mirin, honey, and sugar in a small bowl to create the glaze. Once the chicken is cooked, pour this glaze over the chicken in the pan. Continue to cook for a few more minutes, stirring, until the glaze thickens and coats the chicken.
⏱️ 5 min
- 8
To prepare the green onion garnish: thinly slice the green onions and place them in a bowl of ice water for at least 30 minutes. This will make them curl up beautifully.
⏱️ 30 min
- 9
To serve, place a bed of cooked basmati rice on each plate. Top with the glazed chicken.
⏱️ 2 min
- 10
Carefully pour the hot Tom Kha Gai soup around the rice and chicken. Garnish each serving with the curled green onions, sliced red chili, cooked shiitake mushrooms, a drizzle of green herb oil, and chili oil.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Tom Kha Chicken & Rice
For the Tom Kha Gai Soup/Curry
- 2 tablespoons Tom Kha Gai paste, homemade or store-bought
- 400 ml coconut milk
- 400 ml chicken bouillon
- 1 knob ginger, peeled and sliced
- 1 green chili, sliced
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 lime, juice of
- 1 bunch basil, Thai basil preferably
- 1 bunch cilantro
For the Chicken
- 450 grams chicken thigh
- 4 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon mirin
- 2 tablespoons honey
- 1 tablespoon sugar
To Serve With
- 3/4 cup basmati rice, cooked according to package instructions
- 2 green onions, thinly sliced for garnish
- 1 red chili, thinly sliced for garnish
- 1 tablespoon green herb oil, for garnish
- 1 tablespoon chili oil, for garnish
- 100 grams shiitake mushrooms, sliced, for garnish
Instructions
- 1
Begin preparing the Tom Kha Gai soup base. In a large pot or Dutch oven, fry the minced shallot, garlic, and sliced ginger over medium heat for a few minutes until fragrant.
⏱️ 3 min - 2
Add the Tom Kha Gai paste to the pot and continue to fry for a few more minutes, allowing the paste to 'bloom' and release its aromas.
⏱️ 2 min - 3
Pour in the 400ml coconut milk and 400ml chicken bouillon. Stir well, then add the basil and cilantro. Bring the mixture to a gentle simmer.
⏱️ 5 min - 4
Let the Tom Kha Gai mixture simmer for 15 minutes. After simmering, remove from heat, carefully blend the soup until smooth using an immersion blender or by transferring to a regular blender (be cautious with hot liquids). Strain the blended soup through a fine mesh sieve to remove any solids, then return to the pot.
⏱️ 20 min - 5
Take a small amount of the prepared Tom Kha Gai soup and use it to cook the sliced shiitake mushrooms in a separate small pan until tender. Set aside for garnish.
⏱️ 5 min - 6
While the soup is simmering, prepare the chicken. In a separate pan, fry the chicken thigh over medium-high heat for about 15 minutes, or until cooked through and lightly browned.
⏱️ 15 min - 7
While the chicken is frying, whisk together the soy sauce, water, mirin, honey, and sugar in a small bowl to create the glaze. Once the chicken is cooked, pour this glaze over the chicken in the pan. Continue to cook for a few more minutes, stirring, until the glaze thickens and coats the chicken.
⏱️ 5 min - 8
To prepare the green onion garnish: thinly slice the green onions and place them in a bowl of ice water for at least 30 minutes. This will make them curl up beautifully.
⏱️ 30 min - 9
To serve, place a bed of cooked basmati rice on each plate. Top with the glazed chicken.
⏱️ 2 min - 10
Carefully pour the hot Tom Kha Gai soup around the rice and chicken. Garnish each serving with the curled green onions, sliced red chili, cooked shiitake mushrooms, a drizzle of green herb oil, and chili oil.
⏱️ 3 min