A silky coconut milk soup infused with galangal, lemongrass, and kaffir lime, with tender chicken and mushrooms swimming in its fragrant, creamy broth. This gentler cousin of tom yum offers warmth and comfort with every delicate, aromatic spoonful.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Combine coconut milk and chicken stock in a saucepan over medium heat, then add galangal slices, lemongrass pieces, and torn kaffir lime leaves, bringing to a gentle simmer without boiling.
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2
Add the sliced chicken breast to the aromatic coconut broth and cook gently for eight minutes, keeping the liquid at a bare simmer so the chicken remains tender and does not toughen.
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3
Add the torn oyster mushrooms and crushed chilies to the pot, stirring gently, and simmer for another five minutes until the mushrooms are soft and have absorbed the coconut flavors.
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4
Remove the pot from the heat before adding lime juice and fish sauce, as adding acid to boiling coconut milk can cause it to separate, and stir gently to combine the seasonings throughout.
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5
Taste the soup and adjust the balance between sour lime, salty fish sauce, and creamy coconut until all three elements are present in equal measure with no single flavor dominating the others.
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6
Ladle into deep bowls, garnish with fresh cilantro leaves and a few drops of chili oil, then serve alongside steamed jasmine rice which diners can spoon into the soup as they eat.
Did You Know?
The galangal root (kha) that gives this soup its name is considered medicinal in Thai traditional medicine. It is believed to aid digestion, reduce inflammation, and warm the body, making tom kha gai a popular remedy during Thailand's rainy season.
Chef's Notes
Equipment Tips
- large saucepan
- ladle
The Story Behind Tom Kha Gai
Tom kha gai is one of the fundamental soups of central Thai cuisine, with its name literally meaning 'boiled galangal chicken.' The soup showcases the Thai mastery of balancing coconut richness with aromatic herbs. Unlike the clear broth of tom yum, tom kha uses coconut milk as its base, creating a creamy, soothing character that complements spicy dishes in a Thai meal. The aromatic trio of galangal, lemongrass, and kaffir lime forms the backbone of many Thai preparations but reaches its purest expression in this elegant soup. Tom kha gai has gained worldwide popularity as a gentler introduction to Thai flavors.
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