Tom Ka Gai (Thai Coconut Galangal Soup)

🧾 Ingredients

• 1 packet Lobo Tom Ka paste (50 g)
• 400 ml coconut milk (1 can)
• 1 cup water (240 ml)
• 200–250 g meat or protein of choice (see options below)
• 150 g mushrooms (see options below)
• 2–3 tbsp fish sauce (to taste)
• 1–2 tbsp lime juice (fresh, to taste)
• 3–4 kaffir lime leaves (torn — optional but recommended)
• 1 stalk lemongrass (cut into 2-inch pieces, bruised — optional)
• 2–3 shallots (halved or quartered)
• 1–2 Thai chilies (lightly crushed — optional, for extra heat)

Garnish:

• Fresh cilantro
• Sliced red chili
• Extra lime wedges

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🥩 Meat Options

Meat	Prep	Notes
Chicken thigh	Slice thin or bite-size	Classic — stays juicy, best with Tom Ka
Chicken breast	Slice thin	Leaner but can dry out — don’t overcook
Prawns / shrimp	Peel, devein	Add at the very end, cook 3–4 min only
Firm tofu	Cut into cubes	Vegetarian option — pan-fry first for better texture
Pork loin	Slice thin	Works well, cook like chicken
White fish fillet	Cut into chunks	Add near the end, gentle simmer 5 min

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🍄 Mushroom Options

Mushroom	Prep	Notes
Oyster mushrooms	Tear into strips	Classic Thai choice — silky, absorb the broth
Straw mushrooms	Halve if large	Traditional, hard to find fresh outside Asia
Shiitake	Slice	Readily available, good earthy flavor
Brown / cremini	Quarter or halve	Easy to find, works great
Enoki	Trim base, keep whole	Add at the very end, cook 2 min

Best combo: oyster + shiitake for a mix of texture and flavor.

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🍚 Rice

Cook jasmine rice separately in rice cooker.

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🔥 Instructions

1. Heat the coconut milk

• Pour the coconut milk into a pot over medium heat
• Stir and bring to a gentle bubble — don’t let it boil hard

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2. Add the paste

• Add the Lobo Tom Ka paste
• Stir until fully dissolved into the coconut milk
• Cook 1–2 minutes until fragrant

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3. Add liquid and aromatics

• Pour in the water
• Add lemongrass pieces, kaffir lime leaves (if using), and shallots
• Bring to a gentle boil

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4. Cook the meat

• Add chicken, pork, or tofu now
• Simmer 5–7 minutes until cooked through
• For prawns or fish: add later (step 6)

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5. Add mushrooms

• Add mushrooms (except enoki — add those later)
• Simmer 3–5 minutes until softened

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6. Add seafood (if using)

• Add prawns or fish chunks now
• Simmer 3–4 minutes until just cooked (prawns turn pink)
• If using enoki mushrooms, add them now too

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7. Season

• Add fish sauce — start with 2 tbsp, taste, add more if needed
• Add lime juice — start with 1 tbsp, taste and adjust
• The soup should be creamy, slightly salty, and tangy
• Add crushed Thai chilies if you want more heat
• Remove lemongrass pieces before serving (or leave in for looks)

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8. Finish

• Turn off heat
• Let rest 2–3 minutes
• Garnish with cilantro, sliced chili, and lime wedges

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🍽️ Serve

• Ladle into bowls over jasmine rice
• Or serve rice on the side

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⚠️ Key Tips

• Don’t let the coconut milk boil hard — gentle simmer keeps it smooth
• Add lime juice off the heat or at the very end to keep the flavor bright
• Fish sauce and lime balance each other — adjust both until it tastes right
• Tom Ka is a soup, not a thick curry — it should be brothy
• The Lobo paste already has galangal, lemongrass, and chili — the fresh aromatics are bonus

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👍 Result

• Fragrant, creamy, lightly spiced coconut broth
• Tender meat and earthy mushrooms
• Bright with lime, savory with fish sauce
• Mildly spicy — warmth without the burn