Description
Tom Kha Gai is a traditional Thai coconut chicken soup that’s creamy, aromatic, and perfectly balanced with tangy, savory, and mildly spicy flavors. Made with coconut milk, galangal, lemongrass, kaffir lime leaves, and tender chicken, this comforting soup is both light and rich—ideal as an appetizer or a main course.
Ingredients
Scale
Chicken and Broth
- 1 lb boneless, skinless chicken breast or thighs (thinly sliced)
- 4 cups chicken broth
Herbs and Aromatics
- 1 stalk lemongrass (cut into 2-inch pieces and smashed)
- 5 slices fresh galangal (or substitute with ginger)
- 4 kaffir lime leaves (torn into pieces)
- 2 Thai bird’s eye chilies (smashed, optional)
Main Ingredients
- 1 can (13.5 oz) coconut milk
- 1 cup mushrooms (sliced, preferably straw or button)
Seasonings and Garnish
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (plus more to taste)
- 1 teaspoon sugar
- Fresh cilantro leaves for garnish
- Salt to taste
Instructions
- Prepare the Broth: In a medium saucepan, bring the chicken broth to a boil. Add the smashed lemongrass, sliced galangal, torn kaffir lime leaves, and Thai bird’s eye chilies if using. Let it simmer gently for 5 to 10 minutes to allow the broth to become infused with these aromatic flavors.
- Add the Chicken: Add the thinly sliced chicken to the simmering broth. Cook for about 5 to 7 minutes or until the chicken is fully cooked and tender.
- Incorporate Coconut Milk and Mushrooms: Stir in the coconut milk and the sliced mushrooms. Reduce the heat to a gentle simmer and cook for an additional 5 minutes, letting the soup become creamy and the mushrooms soften while absorbing the flavors.
- Season the Soup: Add fish sauce, lime juice, and sugar into the pot. Stir well and taste the soup, adjusting the seasoning with more lime juice, fish sauce, or salt as necessary to achieve the perfect balance of salty, tangy, and slightly sweet flavors.
- Finish and Serve: Remove the pieces of lemongrass and galangal before serving to avoid biting into fibrous pieces. Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve hot, optionally accompanied by jasmine rice.
Notes
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth. Replace fish sauce with soy sauce or vegan fish sauce.
- Adjust the chili quantity according to your preferred spice level or omit entirely for a mild soup.
- Best enjoyed hot and pairs wonderfully with steamed jasmine rice or on its own as a flavorful starter or light main dish.
