Tom Kha Gai (Thai Coconut Chicken Soup) Recipe
Tom Kha Gai is a classic Thai coconut chicken soup known for its rich and creamy coconut milk broth infused with aromatic ingredients like galangal, lemongrass, and kaffir lime leaves. This comforting soup balances tangy lime juice, savory fish sauce, and a hint of sweetness, creating a flavorful, warming dish perfect for any time of the year.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Chicken
- 1 lb chicken thigh, boneless, skinless, cut into 1-inch pieces
- 1 tablespoon fish sauce
Tom Kha Broth
- 3 cups low sodium chicken stock
- 8 slices galangal or ginger
- 1 stalk lemongrass, outer layer removed and sliced into 2-inch pieces
- 6 makrut lime leaves (kaffir lime leaves), twisted and torn into large pieces
- 2 Thai chilis, thinly sliced
- 8 oz oyster mushrooms, separated and sliced
- 1 tablespoon palm sugar, finely chopped
- 1 can (14 oz) coconut milk
- 2 tablespoons fish sauce
- 2 ½ tablespoons lime juice
Serve
- Green onion, diced for garnish
- Cilantro, diced for garnish
- Steamed Jasmine rice
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken pieces with 1 tablespoon of fish sauce. Mix thoroughly so the chicken is evenly coated. Set the mixture aside to marinate for 10 minutes, allowing the flavors to penetrate the meat.
- Cook the Chicken: Bring 3 cups of low sodium chicken stock to a boil in a medium pot. Add the marinated chicken to the boiling stock, reduce the heat to low, and let it simmer gently for about 10 minutes or until the chicken pieces are fully cooked and tender.
- Infuse the Broth: Add the coconut milk, galangal slices, lemongrass pieces, kaffir lime leaves, sliced Thai chilis, oyster mushrooms, and finely chopped palm sugar to the pot. Bring the mixture back up to a gentle simmer. Cover the pot and allow the broth to simmer for 5 to 6 minutes so the soup absorbs all the aromatic flavors.
- Add the Seasonings: Stir in 2 tablespoons of fish sauce and 2 ½ tablespoons of lime juice, mixing until everything is well combined. Taste the soup and adjust the seasoning if necessary. Continue to simmer the soup for an additional 2 to 3 minutes.
- Serve: Ladle the hot soup into individual bowls. Garnish with diced green onions and cilantro. Serve alongside steamed Jasmine rice for a complete and satisfying meal.
Notes
- If you cannot find galangal, fresh ginger can be used as a substitute, though the flavor will be slightly different.
- Adjust the number of Thai chilis according to your preferred spice level.
- For a vegetarian version, replace chicken with tofu and use vegetable broth instead of chicken stock and omit fish sauce, substituting with soy sauce or tamari.
- To intensify flavor, gently bruise the lemongrass stalk before adding to the soup.
- Make sure not to boil the soup vigorously after adding coconut milk to prevent curdling.
