Tom Kha Gai Soup
Tom Kha Gai is a traditional Thai coconut chicken soup made with rich coconut milk, tender chicken, fragrant lemongrass, galangal, and a hint of lime. It's creamy, tangy, and perfectly balanced with a touch of spice.
Ingredients
- 1 tablespoon coconut oil or vegetable oil
- 3 cups chicken broth
- 1 stalk lemongrass cut into 2-inch pieces and smashed
- 4 –5 slices galangal or ginger, if unavailable
- 3 kaffir lime leaves torn in half
- 1 14 oz can coconut milk
- 1 pound boneless skinless chicken breast or thighs, thinly sliced
- 1 cup mushrooms sliced (shiitake or button)
- 2 –3 Thai chilies smashed (optional, to taste)
- 2 tablespoons fish sauce or to taste
- 1 tablespoon sugar
- 2 tablespoons lime juice or to taste
- Fresh cilantro chopped (for garnish)
- Lime wedges for serving
Instructions
- Infuse the Broth: In a large pot, heat the coconut oil over medium heat. Add chicken broth, lemongrass, galangal, and kaffir lime leaves. Simmer for 5–7 minutes to infuse the flavors.
- Add Coconut and Chicken: Stir in the coconut milk and bring to a gentle simmer. Add the sliced chicken and cook for 5–7 minutes, until just cooked through.
- Add Mushrooms and Season: Add mushrooms and Thai chilies (if using). Stir in fish sauce and sugar. Simmer for another 5–7 minutes.
- Finish with Lime: Remove from heat. Stir in lime juice and adjust seasoning with more fish sauce or lime juice to taste.
- Serve: Ladle into bowls and garnish with chopped cilantro. Serve with lime wedges on the side.
Notes
- For a vegetarian version, use tofu instead of chicken and soy sauce in place of fish sauce.
- Galangal and kaffir lime leaves can be found at Asian grocery stores or substituted if necessary.
- Remove lemongrass, galangal, and lime leaves before serving—they are used for flavor but not eaten