Tom Kha Gai

A soul-soothing Thai coconut chicken soup featuring tender chicken, fragrant lemongrass, and rich coconut milk.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Thai

Calories: 350

Soup Base

2 cups chicken stock (unsalted, preferably homemade) Homemade stock adds depth of flavor.
1.5 cups coconut milk Look for full-fat coconut milk for richness.
1/2 teaspoon table salt Enhances the flavors.

Main Ingredients

1 lb chicken thigh (boneless skinless, cut into 1-inch pieces) Tender and juicy.
1 stalk lemongrass (bottom half only, smashed and cut into 2-inch pieces) Key for authentic flavor.
12 slices galangal (fresh) Provides distinct earthy flavor.
5 pieces makrut lime leaves (twisted to bruise and torn into chunks)
1-3 pieces Thai chilies (to taste, smashed or cut into large pieces) Adjust spice level to preference.
2 tablespoons fish sauce Imparts a savory depth of flavor.
1 teaspoon finely chopped palm sugar (or granulated sugar)
5.5 oz oyster mushrooms (torn into bite-size pieces) Adds texture.
2.5 tablespoons lime juice Adjust to taste before serving.
to taste chopped green onion and/or cilantro (for garnish)
to serve optional Jasmine rice Good for soaking up the broth.

Preparation

Bring the chicken stock to a gentle boil and sprinkle in the salt to enhance the flavors.
Add the chicken thigh pieces into the stock and let them simmer gently for about 15 minutes or until fork-tender.

Cooking

Stir in the coconut milk, lemongrass, galangal slices, makrut lime leaves, and smashed Thai chilies.
Toss in the oyster mushrooms and about half of the fish sauce and sugar. Let the mixture simmer for an additional 5 minutes.
Turn off the heat and stir in about 2.5 tablespoons of lime juice. Garnish with fresh chopped green onions and/or cilantro.

Serving

Avoid boiling the soup vigorously to prevent curdling of the coconut milk. Store leftovers in an airtight container in the fridge for up to 3 days.