Description
Tom Kha Gai is a classic Thai coconut chicken soup, known for its rich, creamy coconut milk base infused with aromatic lemongrass, galangal, and kaffir lime leaves. This comforting and mildly spicy soup balances flavors of tangy lime, savory fish sauce, and fresh herbs, making it a favorite warm dish perfect for any season.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 1 stalk lemongrass, trimmed and smashed
- 3 slices fresh galangal (or ginger if unavailable)
- 3 kaffir lime leaves, torn in half
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can (13.5 oz) coconut milk
Proteins and Vegetables
- 1–2 Thai bird’s eye chilies (or 1 jalapeño), sliced
- 1/2 pound boneless, skinless chicken breast or thigh, thinly sliced
- 1 cup mushrooms (such as oyster or white button), sliced
Seasonings and Garnishes
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (plus more to taste)
- 1/2 teaspoon sugar
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Infuse Aromatics: Heat the vegetable oil in a medium saucepan over medium heat. Add the lemongrass, galangal, kaffir lime leaves, and minced garlic. Sauté for 1–2 minutes until fragrant, releasing their aromatic oils into the oil.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat and let it simmer gently for 5–7 minutes to allow the flavors of the aromatics to infuse the broth.
- Incorporate Coconut Milk and Chilies: Stir in the coconut milk and the sliced bird’s eye chilies or jalapeño. Bring the soup back to a gentle simmer, ensuring the coconut milk doesn’t boil vigorously.
- Add Chicken and Mushrooms: Add the thinly sliced chicken and mushrooms to the soup. Cook for 8–10 minutes until the chicken is fully cooked through and the mushrooms have softened.
- Season the Soup: Stir in the fish sauce, lime juice, and sugar. Taste the soup and adjust the seasoning as needed, adding more lime juice or fish sauce to balance the salty, sour, and creamy flavors to your preference.
- Remove Aromatics and Serve: Remove the lemongrass stalk, galangal slices, and kaffir lime leaves before serving. Ladle the soup into bowls and garnish with fresh cilantro and a wedge of lime for added brightness.
Notes
- If fresh galangal, lemongrass, or kaffir lime leaves are not available, substitute galangal with fresh ginger, and use extra lime juice paired with a small amount of lemon zest to mimic kaffir lime flavor.
- The heat level can be adjusted by varying the amount and type of chilies used; start with fewer chilies and add more to taste.
- This soup is traditionally mildly spicy but vibrant with sour and savory notes, making it adaptable to individual preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 730mg
- Fat: 17g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 55mg
