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Tom Kha Gai

Experience the warmth and comfort of this delightful Thai coconut chicken soup, filled with rich flavors and fragrant ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 cups unsalted chicken stock Use homemade if possible.
  • 1.5 cups coconut milk Thai Kitchen brand recommended.
  • 0.5 teaspoon table salt To enhance the flavors.
Main Ingredients
  • 1 lb boneless skinless chicken thigh, cut into 1-inch pieces Thighs add more flavor and tenderness.
  • 1 stalk lemongrass, bottom half only, smashed and cut into 2-inch pieces Essential for flavor.
  • 12 slices galangal, thinly sliced Fresh is best, frozen works in a pinch.
  • 5 pieces makrut lime leaves, twisted and torn into chunks These add aroma; don't skip them.
  • 1-3 pieces Thai chilies, smashed to taste Adjust based on spice tolerance.
  • 2 tablespoons fish sauce Essential for umami flavor.
  • 1 teaspoon finely chopped palm sugar, or granulated sugar Balances the soup's flavors.
  • 5.5 oz oyster mushrooms, torn into bite-size pieces Substitute with other mushrooms if desired.
  • 2.5 tablespoons lime juice, freshly squeezed For optimal flavor.
  • as needed Chopped green onion and/or cilantro for garnish Add for freshness.
  • as needed Jasmine rice for serving (optional) A lovely accompaniment.

Method
 

Cooking
  1. Bring the chicken stock to a boil. Once boiling, add salt and chicken thighs. Simmer gently for 15 minutes or until the chicken is fork-tender.
  2. Add the coconut milk, lemongrass, galangal, makrut lime leaves, chilies, mushrooms, half of the fish sauce, and sugar. Simmer for 5 minutes.
  3. Taste the soup and add more fish sauce as needed.
  4. Turn off the heat and add lime juice. Adjust flavors if necessary.
  5. Top with chopped green onions and cilantro before serving.
  6. Serve the soup alone or with jasmine rice on the side.

Notes

Remove the lemongrass, galangal, and lime leaves before serving. You can adjust spices and flavors to fit your taste preferences. Stores well for 3 days in the refrigerator or freeze for up to 2 months.