Description
Tom Kha Gai is a classic Thai coconut chicken soup that combines creamy coconut milk with fragrant herbs and spices like galangal, lemongrass, and kaffir lime leaves. This comforting soup offers a perfect balance of salty, sour, and sweet flavors with tender chicken and mushrooms, garnished with fresh herbs for a bright finish.
Ingredients
Scale
Soup Base
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 2 stalks lemongrass, sliced and lightly smashed
- 3 slices fresh galangal or ginger
- 3 kaffir lime leaves
- 2-3 Thai bird’s eye chiles, whole or halved
- 2 shallots, sliced
- 2 cloves garlic, minced
Protein and Vegetables
- 1 lb boneless skinless chicken thighs or breasts, thinly sliced
- 1 cup white mushrooms, sliced
Seasonings
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon brown sugar
Garnish
- Fresh cilantro leaves
- Chopped green onions
- Optional Thai basil leaves
Instructions
- Prepare Aromatics: Slice the lemongrass stalks into thin pieces and gently smash them to release their natural oils and aroma.
- Simmer Broth: In a medium pot, combine the coconut milk and chicken broth. Heat over medium heat and bring gently to a simmer.
- Infuse Flavors: Add the sliced lemongrass, galangal or ginger slices, kaffir lime leaves, shallots, garlic, and Thai bird’s eye chiles to the simmering broth. Let the mixture simmer gently for 10 minutes so the flavors meld.
- Cook Chicken: Add the thinly sliced chicken to the broth. Stir occasionally and cook until the chicken is fully cooked through, about 5-7 minutes.
- Add Mushrooms: Stir in the sliced mushrooms and simmer until they are tender, roughly 3-5 minutes more.
- Season the Soup: Stir in fish sauce, fresh lime juice, and brown sugar. Taste the soup and adjust the seasoning to achieve a balanced salty, sour, and sweet flavor.
- Remove Aromatics: Carefully remove and discard the lemongrass slices and kaffir lime leaves before serving.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro, green onions, and Thai basil if desired. Serve hot and enjoy.
Notes
- For a richer and creamier soup texture, increase the amount of coconut milk and reduce chicken broth accordingly.
- If fresh galangal or kaffir lime leaves are unavailable, substitute with fresh ginger and add additional lime zest for brightness.
- Adjust the quantity of Thai bird’s eye chiles according to your preferred spice tolerance.
