Tom Kha Gai

A soul-warming Thai coconut chicken soup. This dish features a rich, creamy broth infused with galangal, lemongrass, and lime leaves for a perfect balance of sour, salty, and creamy flavors.

Tom Kha Gai
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4

Ingredients

Instructions

  1. 1

    In a pot, bring chicken broth to a boil. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes to infuse.

  2. 2

    Add chicken and mushrooms. Cook until chicken is no longer pink.

  3. 3

    Stir in coconut milk, fish sauce, and sugar. Simmer for another 2-3 minutes (do not boil vigorously).

  4. 4

    Turn off heat and stir in lime juice. Taste and adjust seasoning.

  5. 5

    Garnish with cilantro and sliced Thai chilies before serving.

Tips, Variations and Storage

Tips: Galangal is essential for the authentic 'Kha' flavor; ginger is a substitute but will change the profile. Don't eat the lemongrass or galangal slices! Variations: Use shrimp instead of chicken for Tom Kha Goong. Add extra chilies for a spicier kick. Storage: Best enjoyed fresh. If reheating, do so gently over low heat to prevent the coconut milk from separating.

Nutrition Information

Calories
310
Protein
22g
Carbs
8g
Fat
21g

Frequently Asked Questions

Can I use ginger instead of galangal?

You can, but it will be a different soup (Tom Khing). Galangal has a unique citrusy, piney flavor.

Is this soup spicy?

It's typically mild to medium, but you can control the heat with the garnish.

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