Description
Tom Kha Gai is a traditional Thai coconut chicken soup that combines the creamy richness of coconut milk with the bright flavors of lemongrass, galangal, lime leaves, and fresh lime juice. This recipe is vibrant and aromatic, offering a perfect balance of tangy, spicy, and slightly sweet flavors, ready in just 30 minutes. Ideal for a comforting yet light meal, it can be served on its own or alongside steamed jasmine rice.
Ingredients
Scale
Chicken Marinade
- 12 ounces boneless skinless chicken thighs or breast, cut into thin strips
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil
- 2 teaspoons fish sauce
Soup Base
- 1 tablespoon neutral oil
- 8 ounces mushrooms (oyster, shiitake, cremini or button), torn or thinly sliced
- 3 cups chicken stock
- 1 stalk lemongrass (bottom half only, outer layers removed and scored)
- 8 slices galangal
- 3 fresh or dried makrut lime leaves or zest of 1 lime
- 1-2 Thai chilies, halved (optional, omit for milder soup)
- 1 tablespoon Thai red curry paste (optional)
- 1 tablespoon palm sugar or light brown sugar
- 14 ounces (1 can) coconut milk
Finishing Touches
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1/4 cup cilantro or scallions, roughly chopped
Instructions
- Marinate Chicken: Combine the sliced chicken with cornstarch, 2 teaspoons neutral oil, and 2 teaspoons fish sauce. Mix well and set aside to allow the flavors to meld.
- Sauté Mushrooms and Build Soup Base: Heat 1 tablespoon of neutral oil in a medium soup pot over medium-high heat. Add the mushrooms and fry for about 5 minutes until tender. Add the chicken stock, lemongrass, galangal, lime leaves or zest, Thai chilies (if using), Thai red curry paste (if using), and palm sugar. Bring the mixture to a boil over medium-high heat, then cover and lower heat to simmer for 6 minutes to infuse the flavors.
- Add Coconut Milk and Chicken: Stir in the coconut milk and gently bring the soup back to a simmer over medium-high heat, taking care not to let it boil to prevent coconut milk from splitting. Add the marinated chicken strips, return to a simmer, then lower heat to medium-low, cover, and cook for 8 minutes or until the chicken is fully cooked.
- Finish and Serve: Turn off the heat. Stir in the remaining 2 tablespoons of fish sauce, lime juice, and chopped cilantro or scallions. Taste and adjust seasoning with salt if needed. Ladle the soup into bowls and serve hot, optionally with steamed jasmine rice.
Notes
- Use boneless skinless chicken thighs for juicier, more flavorful meat; breast works fine but may be less tender.
- Adjust chili quantity or omit for milder flavor.
- The galangal and lemongrass provide signature Thai flavors—if unavailable, ginger and lemon zest are rough substitutes but will alter flavor.
- Do not let the soup boil once coconut milk is added to prevent curdling.
- Leftover soup can be refrigerated for up to 2 days; reheat gently.
