Description

Tom Kha Gai is a comforting Thai coconut soup that’s creamy, tangy, and beautifully aromatic. Fragrant lemongrass, galangal, and kaffir lime leaves infuse the coconut broth while tender chicken and mushrooms make this classic soup both soothing and deeply flavorful.

Ingredients

1 tbsp oil

400 g chicken breast, thinly sliced

1 can (14 oz) coconut milk

2 cups chicken broth

2 stalks lemongrass, bruised

4–5 slices galangal or ginger

4 kaffir lime leaves

1 cup mushrooms, sliced

2 tbsp fish sauce

1 tbsp lime juice

1 tsp sugar

Optional garnish:

Fresh cilantro

Thai chili slices

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Instructions

1. Heat oil in a pot over medium heat.

2. Add chicken and cook briefly until just opaque.

3. Pour in coconut milk and chicken broth.

4. Add lemongrass, galangal, and kaffir lime leaves.

5. Bring to a gentle simmer (do not boil).

6. Add mushrooms and cook for 5–7 minutes until tender.

7. Stir in fish sauce, lime juice, and sugar.

8. Taste and adjust seasoning for balance.

9. Remove lemongrass and lime leaves before serving.

10. Garnish with cilantro and chili if desired and serve hot.

Notes

• Do not boil to keep coconut milk smooth.

• Galangal is traditional, but ginger works in a pinch.

• Balance salty, sour, and creamy flavors to taste.