Recipe: Thailand’sTom Kha Gai: World’s Best Chicken Soup

Tom Kha Gai: Thailand’s Exquisite Chicken Soup Crowned World’s Best by Taste Atlas, a Symphony of Flavors and Aromas.

Taste Atlas, an online guide for traditional foods and culinary experiences, has declared Tom Kha Gai as the finest chicken soup worldwide.

Tom Kha Gai, the celebrated Thai chicken soup, has been crowned the World’s Best Chicken Soup by Taste Atlas. Tom Kha Gai, which translates to “boiled galangal chicken soup,” is a flavorful combination of coconut milk, chicken pieces or shreds, galangal (a reddish-brown or pink woody plant related to ginger), lemongrass, garlic, bird’s eye chilli peppers, kaffir lime leaves, fish sauce, and shiitake mushrooms.

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Chef Pukar Thapa from EEST – Westin Gurgaon, when praising Tom Kha Gai, emphasized that it transcends the ordinary soup. “With its creamy texture and the inclusion of essential Thai ingredients like tangy lemongrass, zesty galangal, and vibrant Kaffir lime leaves, it creates a symphony of flavours that is nothing short of a culinary masterpiece.”

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The chef further described the sensory journey one embarks upon while savouring each spoonful of this soup, saying, “From the richness of coconut milk, the earthiness of mushrooms, the tenderness of the chicken, to the subtle heat of Thai chillies, it’s a well-balanced fusion of sweet, sour, salty, and spicy, suitable for any weather.”

For those eager to enjoy a bowl of the world’s best chicken soup, here’s the recipe, courtesy of Chef Pukar Thapa.

Ingredients:

– 1 pound of boneless, skinless chicken thighs, sliced into thin strips (about 1/4 inch thick)

– 1/4 cup of fish sauce

– 3 cups of chicken stock or low-sodium broth

– 3 tablespoons of Thai chilli paste

– 2 tablespoons of light brown sugar

– 2 fresh or frozen makrut lime leaves

– 2 tablespoons of minced fresh lemongrass (use the tender white part only)

– Two 14-ounce cans of unsweetened coconut milk

– 1/2 pound of shiitake mushrooms, thinly sliced (remove the stems)

– 1/4 cup of fresh lime juice

– 2 Thai chilli peppers, thinly sliced diagonally (remove the seeds for less heat)

– Kosher salt, to taste

– 50 grams of galangal paste

– 1/3 cup of cilantro leaves for garnish

– Lime wedges for serving

Here are preparation instructions:

In a medium bowl, coat the chicken with fish sauce.

In a medium saucepan, mix the stock, chilli paste, sugar, lime leaves, and lemongrass. Bring to a boil over medium-high heat. Then, add the coconut milk and let it simmer for five minutes.

Add the chicken, galangal paste, and fish sauce to the saucepan. Include the shiitake mushrooms. Simmer, stirring occasionally, until the chicken is fully cooked and the mushrooms are tender.

Remove the saucepan from heat and remove the lime leaves. Stir in the lime juice and sliced chillies. Season with salt to taste.

Serve the soup in bowls, garnished with cilantro. Offer lime wedges and additional sliced chillies alongside.

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