Tom Kha Gai – Thai Coconut Chicken Soup
有時最掛念的，不一定是什麼米芝連菜式，反而是一鍋熱辣辣、帶着香茅與青檸葉香氣的家常湯。
Tom Kha Gai（ต้มข่าไก่）是泰國非常經典的椰奶雞湯。濃郁椰香之中，帶着青檸的微酸、香茅與南薑的香氣，味道溫柔又有層次。這次我用了 Edinburgh 家中常備的材料版本去做，沒有追求餐廳式擺盤，反而更像泰國家裡會出現的一鍋暖湯。尤其天氣轉冷時，煮一鍋配白飯、麵，甚至單喝都令人覺得很幸福。
這次我沒有配白飯，反而用了麵一起吃。吸滿椰香與香料湯底的麵條，帶點微辣與青檸清香，非常滿足。第二天將剩下的湯返熱後，我再加入豆卜與麵線，湯底吸收了一晚香料味道後變得更濃郁，又是另一種家常吃法。一鍋湯，慢慢變成兩餐不同風味，這也是我很喜歡亞洲家庭料理的地方。
即使身在外國，買不到全部泰國材料，也依然可以煮出帶有「家鄉味」的 Tom Kha Gai。泰菜不一定很難，只要掌握香氣與平衡感，就能在自己的廚房，好好過日子。
Tom Kha Gai is one of Thailand’s most comforting home-style soups. Fragrant lemongrass, galangal and kaffir lime leaves are gently simmered with chicken stock and coconut milk, creating a soup that is rich, light and deeply aromatic at the same time.
This is my simple home version made in my Edinburgh kitchen — warm, cosy and perfect for colder days. Rather than chasing restaurant perfection, I prefer the kind of Thai cooking that feels real, approachable and comforting enough to enjoy at home with rice or noodles.
This time, I served it with noodles instead of rice. The noodles soaked up the creamy coconut broth beautifully, carrying all the fragrant Thai herbs and gentle heat from the chillies. The next day, I reheated the leftover soup and added tofu puffs and rice vermicelli. After resting overnight, the flavours became even richer and deeper, turning it into another comforting meal altogether.
That’s one of the things I love most about Asian home cooking — one pot can slowly evolve into a completely different meal the next day. Even if you live abroad and cannot always find every Thai ingredient, you can still create beautiful Thai flavours with a few easy substitutions and a little understanding of balance and aroma.
FAQ 煮泰菜常遇問題
泰國材料替代方法 Ingredient Substitutions
-南薑可改用薑，但份量減半。
Ginger can be used instead of galangal, but use less.
-香茅可改用現成樽裝香茅醬。
Bottled lemongrass paste also works well.
-如買不到檸檬葉，可於上碟前刨少量檸檬皮增加香氣。
If kaffir lime leaves are unavailable, add a little lime zest before serving.
Tom Kha Gai 泰式椰香雞湯 食譜
泰式椰子雞湯 Thai Coconut Chicken Soup (Tom Kha Gai）
Equipment
- saucepan
Ingredients
- 3-4 雞柳 chicken fillets
- ½ cup 菇菌 mushrooms
- 150 ml 椰漿 coconut milk
- 1 Litre 上湯 stock
- 2 乾蔥頭 shallots （chopped 切碎）
- 3 香茅 lemongrass
- 1 南薑 galangal
- 1-2 青檸 Limes
- 3 檸檬葉 kaffir lime leaves
- 紅辣椒 Red chillies (optional)
- 鹽 / 魚露 Salt or fish sauce
- 冬蔭醬 Tom Yum Paste (optional)
自製上湯材料 Homemade Chicken Stock
- 4-6 pcs 雞翼 / 雞殼 Chicken
- 1 Liter 清水 Water
- 1 cup 白蘿蔔 Radish
- 1-2 pcs 蔥段 Spring Onion
- 1 南薑 galangal
- 3 香茅 lemongrass
- 2 乾蔥頭 shallots
- 少量 黑胡椒粒 Black Peppercorn
Instructions
- 雞柳切成片狀。 Slice the chicken fillets.
- 南薑切片、香茅拍鬆根部後切段。 Slice the galangal and lightly bruise the lemongrass before cutting into pieces.
- 將乾蔥頭、香茅、南薑及上湯放入鍋內煮滾。 Bring the shallots, lemongrass, galangal and stock to a boil.
- 加入雞片及菇菌。 Add the chicken and mushrooms.
- 逐少加入青檸汁試味。 Gradually add lime juice to taste.
- 轉小火，慢慢加入椰漿及椰糖。 Reduce to low heat and slowly stir in the coconut milk and palm sugar.
- 再次煮至微滾後，加入檸檬葉及紅辣椒。 Once gently simmering again, add the kaffir lime leaves and chillies.
- 食用前以鹽或魚露調味即可。 Season with salt or fish sauce before serving.
Video
Notes
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