Tom kha gai balances creamy coconut milk with the perfume of galangal, lemongrass, and lime leaves. Chicken and mushrooms make it a complete, soothing Thai meal.
Infuse the aromatics in the broth before adding the chicken, then finish with lime off the heat so the soup stays bright and the coconut milk remains smooth.
Galangal has a sharper, more piney flavor than ginger. Use it when possible, but avoid boiling the soup hard after the coconut milk goes in.
Serving Suggestions
Serve with steamed jasmine rice, extra lime wedges, cilantro, and sliced chiles for the table.
Recipe Notes
For the best texture, refrigerate for up to 2 days and reheat gently without boiling. Add fresh lime after reheating.
Thai Tom Kha Gai (Coconut Chicken Soup)
A fragrant Thai coconut chicken soup brightened with galangal, lemongrass, lime leaves, mushrooms, and lime.
Ingredients
Equipment
Method
Infuse the broth:
- Combine the chicken stock, lemongrass, galangal, and lime leaves in a soup pot. Bring just to a simmer and cook for 10 minutes.
- Strain the broth into a clean pot, or use a slotted spoon to remove the large aromatics. Return the broth to a gentle simmer.
Finish the soup:
- Add the coconut milk, chicken, mushrooms, chiles, sugar, and salt. Simmer gently for 8 to 10 minutes, until the chicken is cooked through and the mushrooms are tender.
- Remove from the heat. Stir in the lime juice and cilantro. Taste and adjust the salt and lime, then serve immediately.
Nutrition
Notes
- Keep the soup below a hard boil after adding coconut milk for a smooth, naturally creamy broth.
- Add lime juice off the heat so its fresh acidity remains vivid.
