Tom Kha Gai
This Tom Kha Gai recipe brings the creamy, tangy comfort of Thailand's most beloved coconut soup right into your own kitchen. Galangal, lemongrass, and kaffir lime leaves simmer together with tender chicken and rich coconut milk to build a broth that's fragrant, a little sour, and completely addictive. It's simpler to make than most people expect, even if you've never cooked with galangal before.
Equipment
- Large stockpot or Dutch oven For simmering the broth and soup
- Sharp chef's knife
- Cutting board
- Fine mesh strainer or slotted spoon For removing aromatics before serving
- Citrus juicer
- Ladle
- Measuring cups and spoons
- Granite Mortar and Pestle Optional, for smashing lemongrass and chilies
Ingredients
- 4 cups low-sodium chicken broth 960ml
- 2 stalks fresh lemongrass trimmed and smashed
- 1 2-inch piece fresh galangal thinly sliced
- 5 kaffir lime leaves to 6, torn
- 1 small shallot thinly sliced
- 1 pound boneless, skinless chicken breast or thigh 454g, thinly sliced
- 8 ounces cremini or straw mushrooms 227g, halved
- 1 13.5 ounce can full-fat coconut milk 400ml
- 3 tablespoons fish sauce
- 1 tablespoon palm sugar or light brown sugar
- 3 tablespoons fresh lime juice
- 2 Thai bird's eye chilies to 3, smashed (optional)
- 1/4 cup fresh cilantro leaves roughly chopped, for garnish
- 2 green onions thinly sliced, for garnish
- steamed jasmine rice for serving (optional)
Instructions
- Prep the lemongrass by trimming the tough bottom inch, peeling dry outer layers, cutting into 2-inch pieces, and smashing with the flat side of a knife. Peel and thinly slice the galangal against the grain. Tear the kaffir lime leaves in half and thinly slice the shallot.
- Pour the chicken broth into a large stockpot over medium-high heat. Add the prepared lemongrass, galangal, kaffir lime leaves, and shallot. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 8 to 10 minutes.
- Add the sliced chicken to the simmering broth in a single layer and cook for 3 to 4 minutes, stirring occasionally, until no longer pink. Add the halved mushrooms and continue simmering for another 4 to 5 minutes, until chicken is cooked through and mushrooms have softened.
- Reduce the heat to low and gently stir in the full-fat coconut milk. Let the soup come back to a gentle simmer, but do not let it reach a rolling boil.
- Stir in the fish sauce and palm sugar, simmering for 2 to 3 minutes to meld flavors. Add smashed Thai chilies if desired. Taste and adjust seasoning with more fish sauce or sugar as needed.
- Turn off the heat completely and stir in the fresh lime juice a little at a time, tasting until the broth reaches the perfect salty, sour, savory balance. Strain out lemongrass, galangal, and lime leaves if desired. Ladle into bowls and garnish with cilantro and green onions.
Notes
- Slice the galangal as thin as possible to release more flavor into the broth.
- Never let the soup reach a hard boil once the coconut milk goes in, as it can cause separation.
- Always add lime juice off the heat to keep its flavor bright instead of bitter.
- Fresh galangal and kaffir lime leaves are preferred, but frozen options work well and are more accessible.
- If you can't find galangal, fresh ginger can be used in a pinch, but the flavor will be milder and less citrusy.
- For a vegetarian version, use vegetable broth and soy sauce or tamari instead of fish sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, stirring occasionally to prevent the coconut milk from separating.
- Freezing is not recommended, as the coconut milk tends to separate after thawing.
- This soup can be made with shrimp, firm tofu, or extra mushrooms in place of chicken.
Nutrition
Serving: 1BowlCalories: 340kcalCarbohydrates: 9gProtein: 26gFat: 24gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 850mgPotassium: 520mgFiber: 2gSugar: 4gVitamin A: 4IUVitamin C: 15mgCalcium: 6mgIron: 10mg
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