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Soups

Tom Kha Gai

TIME

40 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

390 kcal

CARBS

8 g

PROTEIN

23 g

FAT

30 g

Z Tom Kha Gai

About this recipe

Tom Kha Gai is a classic Thai coconut chicken soup known for its creamy broth and vibrant balance of sour, savory, and gently spicy flavors. Tender chicken simmers with mushrooms in coconut milk infused with fresh galangal, lemongrass, and makrut lime leaves. Fish sauce adds savory depth, while fresh lime juice brightens the rich broth and fresh cilantro completes the dish. This traditional Thai-inspired recipe brings together fragrant aromatics and creamy coconut in a comforting soup that is distinctive, satisfying, and full of character.

WHY YOU’LL LOVE IT

Creamy Thai comfort: Coconut milk creates a rich, silky broth infused with the distinctive aromas of galangal, lemongrass, and makrut lime leaves. A balanced burst of flavor: Fresh lime juice, fish sauce, and Thai chilies bring together tangy, savory, and gently spicy notes. Tender chicken and mushrooms: Juicy chicken and soft mushrooms make this fragrant coconut soup satisfying enough to enjoy as a light main course.

Ingredients

Makes: 4 servings.

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (450 g)
  • 1 can full-fat coconut milk, unsweetened (13.5 fl oz / 400 ml)
  • 2 cups low-sodium chicken broth (475 ml)
  • 1 piece fresh galangal, peeled and thinly sliced (about 2 inches / 40 g)
  • 2 stalks lemongrass, trimmed, bruised, and cut into 2-inch pieces (about 100 g before trimming)
  • 5 fresh or dried makrut lime leaves, torn gently (about 2 g)
  • 7 oz fresh straw mushrooms or oyster mushrooms, halved or sliced (200 g)
  • 2 tablespoons Thai fish sauce (30 ml)
  • 2 tablespoons fresh lime juice (30 ml)
  • 2 Thai bird's eye chilies, lightly crushed (about 5 g), or to taste
  • 1 teaspoon palm sugar (about 4 g), optional
  • ¼ cup fresh cilantro leaves, roughly chopped (about 10 g)

Ingredient note: Fresh galangal gives Tom Kha Gai its characteristic peppery, citrus-like aroma and is preferable to ginger. Use unsweetened full-fat coconut milk for a creamy broth. Straw mushrooms are traditional, but oyster mushrooms are a practical alternative. Adjust the fish sauce, lime juice, and chilies to balance salty, sour, and spicy flavors. Lemongrass, galangal, and makrut lime leaves are used primarily to infuse the broth and are generally not eaten.

Preparation

Time: Allow approximately 40 minutes total, including 15 minutes of active preparation and 25 minutes of cooking.

  1. Cut the chicken into bite-sized pieces. Trim the lemongrass, lightly bruise each stalk with the back of a knife, and cut it into 2-inch pieces. Peel and slice the galangal, tear the makrut lime leaves, prepare the mushrooms, and lightly crush the chilies.
  2. Pour the chicken broth and coconut milk into a large saucepan. Add the galangal, lemongrass, and makrut lime leaves. Heat gently over medium-low heat until the liquid begins to simmer. Let the aromatics infuse for 8–10 minutes without allowing the coconut milk to boil vigorously.
  3. Add the chicken pieces and mushrooms. Maintain a gentle simmer, stirring occasionally, for approximately 8–10 minutes, or until the chicken is fully cooked and the mushrooms are tender. Check that the thickest chicken pieces reach an internal temperature of 165°F (74°C).
  4. Stir in the fish sauce and optional palm sugar. Add the crushed Thai chilies, starting with a smaller amount if a milder soup is preferred. Simmer gently for about 1 minute to blend the flavors.
  5. Remove the saucepan from the heat. Stir in the fresh lime juice and taste the broth. Adjust the balance with additional lime juice, fish sauce, or chilies as needed.
  6. Remove the lemongrass, galangal slices, and makrut lime leaves if desired. These ingredients are used primarily to flavor the broth and can be difficult to chew.
  7. Ladle the soup into four serving bowls, distributing the chicken and mushrooms evenly. Make sure each bowl receives a generous portion of the creamy broth.
  8. Garnish each bowl with fresh cilantro and serve immediately while hot.

Tips

  • Bruise the lemongrass lightly before simmering to release its citrus aroma.
  • Keep the soup at a gentle simmer. Vigorous boiling can cause the coconut milk to separate and may make the chicken tough.
  • Add lime juice after removing the soup from the heat to preserve its fresh, bright flavor.
  • For a milder soup, use one chili or remove the seeds. Add extra chilies at the table for those who prefer more heat.
  • Store leftovers promptly in an airtight container in the refrigerator and consume within 3–4 days. Reheat gently until thoroughly hot, without prolonged boiling.

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