Go Back

Tom Kha Gai

A warm and comforting Thai Chicken Soup featuring tender chicken, aromatic herbs, and creamy coconut milk.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs, sliced thinly
  • 6 cups chicken broth
  • 1 can full-fat coconut milk (13.5 oz)
  • 2 stalks lemongrass, trimmed and bruised
  • 1 inch piece galangal, sliced (or ginger if unavailable)
  • 6 leaves kaffir lime leaves, torn
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1/4 cup fresh lime juice
  • 1-2 Thai chilies, sliced Adjust to your heat preference
  • 8 oz straw mushrooms or white button mushrooms, halved
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1 tablespoon vegetable oil

Method
 

Preparation
  1. Heat the vegetable oil in a large pot over medium heat. Add the sliced lemongrass, galangal, and kaffir lime leaves. Sauté for 2 minutes until fragrant.
  2. Pour in the chicken broth and bring the mixture to a simmer. Reduce heat to low and let the aromatics infuse the broth for 10 minutes.
  3. Add the sliced chicken to the pot. Cook until the chicken is opaque, about 5-7 minutes.
  4. Stir in the coconut milk, fish sauce, and brown sugar. Bring the soup back to a gentle simmer; do not allow it to boil rapidly after adding coconut milk.
  5. Add the mushrooms and sliced chilies. Cook for 3 minutes until the mushrooms are tender.
  6. Remove the pot from the heat. Stir in the fresh lime juice. Taste the soup and adjust seasoning, adding more fish sauce for saltiness or sugar for sweetness, if needed.
  7. Ladle the soup into bowls, discarding the large pieces of lemongrass, galangal, and kaffir lime leaves if desired, or leaving them for presentation. Garnish with fresh cilantro.

Notes

Serve this soup hot, directly in bowls. You can pair it with some jasmine rice or serve it as a starter before a more substantial meal. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for 1-2 months. Adjust the level of heat by varying the number of chilies you use. If you cannot find galangal, ginger can be a suitable substitute.