Martha Stewart knows how to use a slow cooker, and her Tom Kha Gai recipe proves it. Many versions of this soup are made on the stovetop. In this version, however, the slow cooker deepens the flavors. Aromatic lemongrass and kaffir lime leaves fully infuse the broth over a longer cooking time. This patient preparation results in a soup with exceptionally tender chicken as well as a complex, aromatic broth that will transport your taste buds directly to Thailand.

One of Veda Sankaran’s modifications to Martha’s recipes involves heat! Thai cooking embraces the spicy side of life, and Veda’s ingredient list allows for more of that deliciousness to reach your taste buds.

What is Tom Kha Gai?

Tom Kha Gai originates in Thailand as a creamy coconut soup. Much like other Thai cuisine, this soup’s flavor comes from a wonderful layering of ingredients. The name Tom Kha Gai translates to “galangal chicken soup.” The main flavors in the broth include galangal (similar to ginger), lemongrass, and kaffir lime leaves. The soup is also full of chicken, mushrooms, and other vegetables like carrot and scallion, all of which simmer in the coconut broth. While it shares some similarities with Tom Yum soup, Tom Kha Gai is milder and creamier due to the coconut milk.

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.