Description
Tom Kha Gai is a rich and aromatic Thai coconut chicken soup that combines the creaminess of coconut milk with the refreshing zest of lemongrass, galangal, and kaffir lime leaves. Balanced with heat from chilies and the tangy brightness of lime, this comforting soup is a perfect blend of exotic flavors that will warm your soul.
Ingredients
3 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 stalks lemongrass, trimmed and smashed
4–6 slices galangal (or ginger if unavailable)
5–6 kaffir lime leaves, torn
1 cup cooked chicken breast or thigh, thinly sliced
1 cup mushrooms (straw or button), sliced
1 small red chili or Thai bird’s eye chili, halved
2 tbsp fish sauce
1 tbsp lime juice
1 tsp palm sugar or brown sugar
Fresh cilantro, chopped (for garnish)
Scallions, thinly sliced (for garnish)
Lime wedges (for serving)
Instructions
In a soup pot, combine chicken broth and coconut milk. Add lemongrass, galangal, and kaffir lime leaves.
Simmer over medium heat for 10–15 minutes to infuse the flavors.
Add the mushrooms and chili, and simmer for an additional 5 minutes.
Stir in the sliced chicken and cook until just done (5–7 minutes for raw chicken, 2–3 minutes for cooked chicken).
Add fish sauce, lime juice, and palm sugar, stirring well. Taste and adjust the balance of flavors if needed.
Remove lemongrass, galangal, and lime leaves using a slotted spoon.
Serve the soup hot, garnished with fresh cilantro, scallions, and lime wedges.
Notes
If galangal is unavailable, you can substitute with fresh ginger, though the flavor will be slightly different.
Adjust the heat by adding more or fewer chilies, depending on your spice preference.
This soup is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
