Description
Authentic Tom Kha Gai is a traditional Thai coconut chicken soup that perfectly balances creamy coconut milk, aromatic herbs, and a tangy lime kick. This flavorful soup features tender chicken thigh simmered with lemongrass, galangal, makrut lime leaves, and Thai chilies, providing a comforting yet vibrant dish that’s simple to prepare and ideal for a cozy meal.
Ingredients
Scale
Broth and Protein
- 2 cups chicken stock (unsalted, preferably homemade)
- ½ tsp table salt
- 1 lb chicken thigh (boneless skinless, cut into 1-inch pieces)
Herbs and Aromatics
- 1 stalk lemongrass (bottom half only, smashed and cut into 2-inch pieces)
- 12 thin slices galangal
- 5 makrut lime leaves (twisted to bruise and torn into big chunks)
- 1-3 Thai chilies (to taste, smashed until broken or cut into large pieces)
Flavorings and Vegetables
- 1 ½ cups coconut milk
- 2 Tbsp fish sauce
- 1 tsp finely chopped palm sugar (or granulated sugar)
- 5.5 oz oyster mushrooms (torn into bite-size pieces)
- 2 ½ Tbsp lime juice
Garnish and Serving
- Chopped green onion and/or cilantro (for garnish)
- Jasmine rice (for serving, optional)
Instructions
- Simmer the Chicken: Bring the chicken stock to a boil, then add the salt and chicken thigh pieces. Lower the heat and simmer gently for 15 minutes or until the chicken is fork tender, ensuring the meat remains juicy and tender.
- Add Aromatics and Coconut Milk: Stir in the coconut milk, lemongrass, galangal, makrut lime leaves, Thai chilies, oyster mushrooms, about half of the fish sauce, and the palm sugar. Let the soup simmer for another 5 minutes to allow the flavors of the herbs and spices to infuse thoroughly into the broth.
- Season and Finish: Taste the soup and add more fish sauce if needed for saltiness. Turn off the heat and stir in approximately 2 tablespoons of lime juice, adjusting the acidity to your preference. Garnish with chopped green onions and/or cilantro for freshness.
- Serve: Serve the Tom Kha Gai hot, either on its own as a light meal or accompanied by jasmine rice as part of a larger Thai dining experience. Remove the aromatic herbs before serving or inform your guests that they are for flavor infusion only.
Notes
- Using homemade or unsalted chicken stock helps control the saltiness of the soup.
- The bottom half of the lemongrass stalk is more tender and aromatic, ideal for infusion.
- Galangal is a key ingredient giving the soup its distinctive flavor; fresh slices are preferred.
- Adjust the amount of Thai chilies according to your heat tolerance.
- Herbs like lemongrass, galangal, and lime leaves are for infusing flavor and are not meant to be eaten — remove before serving.
- Jasmine rice is optional but traditionally served alongside.
