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Tom Kha Gai

A rich and aromatic Thai coconut chicken soup infused with the flavors of lemongrass, galangal, and lime, perfect for warming up on chilly nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups chicken stock, unsalted, preferably homemade Homemade stock recommended for best flavor.
  • 1.5 cups coconut milk Use full-fat for creaminess.
  • 1/2 teaspoon table salt Adjust to taste.
  • 1 lb chicken thigh, boneless skinless, cut into 1-inch pieces
  • 1 stalk lemongrass, bottom half only, smashed and cut into 2-inch pieces
  • 12 slices galangal
  • 5 leaves makrut lime leaves, twisted to bruise and torn into big chunks
  • 1-3 pieces Thai chilies, to taste, smashed until broken or cut into large pieces Adjust according to spice preference.
  • 2 tablespoons fish sauce Authentic fish sauce recommended.
  • 1 teaspoon finely chopped palm sugar (or granulated sugar)
  • 5.5 oz oyster mushrooms, torn into bite-size pieces
  • 2.5 tablespoons lime juice Adjust to taste.
  • to taste chopped green onion and/or cilantro, for garnish
  • optional Jasmine rice, for serving

Method
 

Preparation
  1. In a large pot, bring 2 cups of unsalted chicken stock to a boil over medium-high heat.
  2. Once it bubbles up, gently add 1/2 teaspoon salt and the 1 lb of chicken thighs.
  3. Reduce the heat to low, cover partially, and simmer for about 15 minutes or until the chicken is fork-tender.
Cooking
  1. Slowly pour in 1 1/2 cups of coconut milk and stir. Add the smashed lemongrass, sliced galangal, bruised makrut lime leaves, and Thai chilies.
  2. Allow this mixture to simmer for an additional 5 minutes.
  3. Add the torn oyster mushrooms along with about 1 tablespoon of fish sauce and sugar. Let it simmer for about 5 more minutes.
  4. Finally, turn off the heat and stir in 2 1/2 tablespoons of lime juice, adjusting to taste.
Serving
  1. Garnish with chopped green onions or cilantro and serve with jasmine rice, if desired.

Notes

Avoid boiling the soup too vigorously, and store leftovers in an airtight container in the fridge for up to 3 days.