Description
Tom Kha Gai is a classic Thai coconut chicken soup known for its rich, creamy texture and fragrant blend of lemongrass, galangal, and lime leaves. This authentic recipe combines tender chicken thighs simmered in a flavorful coconut milk broth, balanced with spicy, sour, and sweet notes, garnished with fresh herbs and lime wedges for a perfect harmony of taste.
Ingredients
Scale
Broth and Aromatics
- 3 cups chicken broth
- 1 stalk lemongrass, trimmed and smashed
- 4 slices fresh galangal
- 4 makrut lime leaves, torn into pieces
- 3 Thai bird’s eye chilies, lightly crushed
Soup Ingredients
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 1 medium shallot, thinly sliced
- 5 ounces fresh mushrooms, sliced
- 14 fluid ounces full-fat unsweetened coconut milk
Seasonings and Garnish
- 2 tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon palm sugar
- 2 tablespoons fresh cilantro, chopped
- 2 green onions, sliced
- Lime wedges for serving
Instructions
- Infuse the broth: In a medium pot, bring the chicken broth to a gentle simmer. Add the lemongrass, galangal slices, makrut lime leaves, and crushed Thai bird’s eye chilies. Let it simmer gently for 5 to 7 minutes to fully infuse the broth with aromatic flavors.
- Cook the chicken: Add the thinly sliced chicken thighs and the shallot to the infused broth. Cook for 3 to 4 minutes until the chicken turns opaque and is cooked through.
- Add mushrooms and coconut milk: Stir in the sliced mushrooms and pour in the full-fat coconut milk. Gently bring the soup back to a simmer, taking care not to boil it vigorously to prevent the coconut milk from curdling.
- Season the soup: Add the fish sauce, palm sugar, and fresh lime juice to season. Taste and adjust the seasoning accordingly to balance the salty, sour, and sweet flavors classic to Tom Kha Gai.
- Finish and strain: Remove the pot from heat. If desired, discard the lemongrass stalk, galangal slices, and lime leaves to avoid any tough or fibrous bites.
- Serve: Ladle the soup into bowls. Garnish each with chopped fresh cilantro and sliced green onions. Serve immediately with lime wedges on the side for extra tanginess.
Notes
- For a milder soup, reduce the number of bird’s eye chilies or remove their seeds before crushing.
- If fresh galangal or makrut lime leaves are unavailable, dried versions can be substituted but will have a less vibrant flavor.
- Do not boil the soup after adding coconut milk to prevent curdling and to maintain creaminess.
- This soup can be made ahead by preparing the broth and storing it separately; add chicken and fresh ingredients when reheating.
- Serve with steamed jasmine rice for a complete meal.
