Description
Authentic Tom Kha Gai Soup is a comforting Thai coconut chicken soup rich in flavor and aroma. It combines the creaminess of coconut milk with the citrusy zest of lemongrass, galangal, and kaffir lime leaves. Balanced with heat from chilies and brightness from lime, it’s a soul-warming dish that delivers both exotic and familiar comfort.
Ingredients
Scale
- 3 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 stalks lemongrass, trimmed and smashed
- 4–6 slices galangal (or ginger if unavailable)
- 5–6 kaffir lime leaves, torn
- 1 cup cooked chicken breast or thigh, thinly sliced
- 1 cup mushrooms (straw or button), sliced
- 1 small red chili or Thai bird’s eye chili, halved
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp palm sugar or brown sugar
- Fresh cilantro, chopped
- Scallions, thinly sliced
- Lime wedges for serving
Instructions
- In a soup pot, combine chicken broth and coconut milk. Add lemongrass, galangal, and lime leaves.
- Simmer over medium heat for 10–15 minutes to infuse flavors.
- Add mushrooms and chili; simmer for 5 more minutes.
- Stir in sliced chicken and cook until just done (5–7 minutes for raw, 2–3 for cooked).
- Add fish sauce, lime juice, and palm sugar. Stir and taste to adjust balance.
- Remove lemongrass, galangal, and lime leaves with slotted spoon.
- Serve hot, garnished with cilantro, scallions, and a wedge of lime.
- Prep Time: 10 minutes
- Cook Time: 20 minutes