Description
Tom Kha Gai is a traditional Thai coconut chicken soup made with rich coconut milk, lemongrass, galangal, and kaffir lime leaves, offering a perfect balance of creamy, sour, and spicy flavors.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced
- 3 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 4–5 slices galangal (or ginger if unavailable)
- 5 kaffir lime leaves, torn into pieces
- 1 cup mushrooms, sliced (straw or button)
- 2–3 Thai bird’s eye chilies, crushed (adjust to taste)
- 2 tbsp fish sauce
- 1 tbsp lime juice (or more to taste)
- 1 tsp sugar
- Fresh cilantro for garnish
- Optional: chili oil or paste for extra spice
Instructions
- In a large pot, bring the chicken broth to a simmer over medium heat.
- Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5-10 minutes to infuse the broth.
- Stir in the coconut milk and bring back to a gentle simmer.
- Add the sliced chicken and cook for about 5-7 minutes, or until the chicken is cooked through.
- Add mushrooms and chilies, and simmer for another 3-4 minutes.
- Season with fish sauce, lime juice, and sugar. Adjust the balance of salty, sour, and spicy to your taste.
- Remove lemongrass and galangal pieces before serving.
- Serve hot, garnished with fresh cilantro and an optional drizzle of chili oil or paste.
Notes
- If galangal or kaffir lime leaves are unavailable, use ginger and lime zest as substitutes.
- Do not boil the soup vigorously after adding coconut milk to prevent curdling.
- Use full-fat coconut milk for the richest flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 65mg
Keywords: Tom Kha Gai, Thai soup, coconut chicken soup, lemongrass soup, galangal, kaffir lime, spicy Thai soup