Thai
Tom Kha Gai
A gentle Thai coconut soup scented with fresh galangal, lemongrass, and makrut lime leaves. Tender chicken and mushrooms sit in a broth balanced with fish sauce, lime, palm sugar, and bruised chilies.
Ingredients
- Chicken thigh or breast, thinly sliced200g
- Full-fat coconut milk1 1/2 cups
- Chicken stock or light Thai-style stock1 cup
- Fresh galangal, sliced into thin coins8 slices
- Lemongrass, lower stalk only, bruised and cut into 2-inch pieces1 stalk
- Makrut lime leaves, torn4 leaves
- Straw mushrooms or oyster mushrooms, torn or halved120g
- Thai bird's eye chilies, bruised2 to 4
- Fish sauce2 tbsp
- Palm sugar1 tsp
- Fresh lime juice2 1/2 tbsp
- Cilantro leaves2 tbsp
- Sawtooth coriander, thinly sliced1 tbsp
- Roasted chili oil, optional1 tsp
Method
- In a small saucepan, combine the chicken stock, galangal, lemongrass, and makrut lime leaves, then bring to a gentle simmer for 5 minutes to perfume the stock.
- Add the coconut milk and keep the heat moderate so the soup steams and trembles but does not boil hard.
- Add the sliced chicken, stirring gently to separate the pieces, and simmer for 4 to 5 minutes until just cooked through.
- Add the mushrooms and bruised chilies, then simmer for 2 to 3 minutes until the mushrooms soften.
- Season with fish sauce and palm sugar, stirring until the sugar dissolves.
- Turn off the heat, add the lime juice, and taste; the soup should be creamy, salty, sour, lightly sweet, and aromatic.
- Ladle into bowls, leaving the galangal, lemongrass, and lime leaves in the soup for fragrance but not for eating.
- Finish with cilantro, sawtooth coriander, and a small spoon of roasted chili oil if using.
Common questions
Can I substitute galangal, makrut lime leaves, or lemongrass if I can’t find them?
Yes, but the flavor shifts. Use ginger for galangal, lime zest plus a little extra lime juice for makrut lime leaves, and bruised lemon grass or a strip of lemon peel for lemongrass. It won’t be fully authentic, but it will still taste bright and aromatic.
When should I add the chicken and mushrooms so they stay tender?
Add the chicken after the stock has been perfumed and the coconut milk is in, then simmer just until it turns opaque, about 4 to 5 minutes. Add mushrooms near the end for 2 to 3 minutes so they stay juicy, not mushy.
What are the most common mistakes when making Tom Kha Gai?
Boiling the coconut milk hard, overcooking the chicken, and adding lime juice too early are the big ones. Keep the soup at a gentle simmer, season with fish sauce and sugar before finishing with lime, and don’t eat the galangal or lemongrass.
How do I store and reheat Tom Kha Gai without ruining the texture?
Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently over low heat without boiling, because coconut milk can split. Add fresh lime juice and herbs after reheating for the best flavor.
What should I serve with Tom Kha Gai, and can I make it less spicy?
Serve it with jasmine rice, either on the side or spooned into the bowl. To make it milder, use fewer bird’s eye chilies or leave them out entirely. You can also finish with a little roasted chili oil only at the table.