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Tom Kha Gai (Thai Coconut Chicken Soup)

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Tom Kha Gai is a classic Thai coconut chicken soup featuring a rich, creamy broth infused with galangal, lemongrass, and lime. It’s balanced with tangy lime juice, savory fish sauce, and a hint of heat from chilies, making it both comforting and flavorful.

Ingredients

  • 1 lb chicken breast or thighs, thinly sliced
  • 2 cups coconut milk
  • 2 cups chicken broth
  • 4–5 slices galangal (or substitute with ginger)
  • 2 stalks lemongrass, cut and smashed
  • 4–5 kaffir lime leaves, torn
  • 1 cup mushrooms (straw or white), sliced
  • 2–3 Thai bird’s eye chilies or red chili, sliced
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tsp palm sugar or brown sugar
  • Fresh cilantro, chopped, for garnish
  • Green onions (optional), sliced, for garnish

Instructions

  1. In a medium pot, bring the chicken broth to a gentle boil.
  2. Add sliced galangal, smashed lemongrass, and kaffir lime leaves. Simmer for 5–10 minutes to infuse flavors.
  3. Stir in the coconut milk and bring back to a gentle simmer.
  4. Add sliced chicken and mushrooms. Cook for 5–7 minutes until the chicken is just cooked through.
  5. Season with fish sauce, lime juice, and sugar to taste.
  6. Add chilies based on your desired spice level and stir.
  7. Once heated through and flavors are balanced, remove from heat.
  8. Garnish with fresh cilantro and optional green onions before serving.

Notes

Use ginger if galangal is not available, and lemon zest for kaffir lime leaves.Adjust spice level by controlling the number of chilies.To make vegetarian, use tofu, vegetable broth, and soy sauce instead of fish sauce.Store leftovers in the fridge for up to 3 days or freeze for 2 months.Do not boil when reheating to maintain coconut milk texture.

Nutrition

Find it online: https://cookibly.com/tom-kha-gai-thai-coconut-chicken-soup/