Tom kha gai is Thai coconut chicken soup, and it is one of the best things you can do with a can of coconut milk (in my not so humble opinion). The broth is rich, sour and fragrant all at once, and the whole pot takes 25 minutes, five of them prep. It is also the soup to make when a cold is coming on: hot broth, chiles and lime clear the head, or at least feel like they do. Hunting for galangal and kaffir lime leaves? Most Asian grocery stores carry both, and fresh ginger will stand in for the galangal.
Keep the heat low. The lemongrass, galangal and lime leaves steep in the coconut milk at a gentle simmer, not a boil, so the broth stays clean instead of muddy. The lime juice goes in off the heat, because boiled lime loses its sharpness, and the soup needs it. Serve it with steamed jasmine rice on the side or spooned directly into the bowl to soak up the coconut broth. If you want more heat, add extra Thai bird chiles or a drizzle of chili oil at the table. The soup keeps well in the fridge for a couple of days, and the flavors actually deepen overnight.
Infuse the Coconut Milk with Aromatics
Bring the coconut milk and chicken broth to a gentle simmer, then add the smashed lemongrass, galangal slices, and torn kaffir lime leaves. Let the mixture simmer for ten minutes to infuse the aromatics into the liquid before adding the chicken or vegetables. Give it the full ten minutes, or the soup will taste flat.
Poach the Chicken and Mushrooms Gently
Add the sliced chicken breast and mushrooms to the infused coconut broth and cook for eight minutes until the chicken is cooked through but still tender. Overcooking the chicken will make it dry and stringy. Thin slices cook faster and more evenly than thick pieces, so slice the chicken against the grain into thin strips before adding to the soup.
Season Off Heat with Lime Juice and Fish Sauce
Remove the pot from the heat before stirring in the fish sauce, lime juice, and sugar. Boiling these ingredients dulls their flavors and can cause the soup to taste muddy. Add them off heat, taste, and adjust the balance until the soup is sour, salty, and slightly sweet in equal measure. Stir in the smashed Thai bird chiles, then ladle into bowls and leave the lemongrass and galangal behind. Top with cilantro and a drizzle of chili oil.
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Tom Kha Gai (Thai Coconut Chicken Soup)
- Total Time: 25 minutes
- Yield: 4 servings
Description
Tom kha gai is the Thai coconut chicken soup that is aromatic, creamy, sour, and spicy all in one bowl. Chicken simmered in coconut milk with galangal, lemongrass, kaffir lime leaves, and mushrooms, finished with a jolt of lime juice and fish sauce. It is gentler than tom yum but no less complex, and it is the soup everyone craves when they are under the weather.
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced thin
- 2 cans (14 ounces each) full-fat coconut milk
- 1 cup chicken broth
- 3 stalks lemongrass, cut into 2-inch pieces and smashed
- 6 slices galangal (or fresh ginger)
- 5 kaffir lime leaves, torn
- 8 ounces mushrooms (straw, oyster, or cremini), sliced
- 3 Thai bird chiles, smashed
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- Fresh cilantro
- Thai chili oil for drizzling
Instructions
- Bring the coconut milk and broth to a gentle simmer in a pot. Add the lemongrass, galangal, and kaffir lime leaves. Simmer 10 minutes to infuse.
- Add the chicken and mushrooms. Cook 8 minutes until the chicken is cooked through.
- Remove from heat. Stir in the fish sauce, lime juice, sugar, and smashed chiles.
- Ladle into bowls, leaving the lemongrass and galangal behind (they are not meant to be eaten). Top with cilantro and chili oil.
Notes
- Galangal looks like ginger but is sharper, more citrusy and pine-like. Fresh ginger is a workable substitute, though the flavor will be different.
- Add the lime juice off the heat. Boiling it dulls the bright acidity this soup depends on.
- The lemongrass, galangal and kaffir lime leaves flavor the broth but are not eaten. Leave them in the pot when you ladle, or fish them out of the bowl.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6
- Sodium: 780
- Fat: 26
- Carbohydrates: 10
- Fiber: 1
- Protein: 28
- Cholesterol: 65
Frequently Asked Questions
How long should the aromatics simmer before the chicken goes in?
Ten minutes at a gentle simmer in the coconut milk and broth. That is long enough for the lemongrass, galangal and lime leaves to flavor the liquid. Then add the sliced chicken and mushrooms and cook 8 minutes, until the chicken is cooked through.
Do I eat the lemongrass and galangal?
No. They flavor the broth and are not meant to be eaten. Leave them in the pot when you ladle the soup into bowls, or fish them out of the bowl as you go.
What can I use if I can’t find galangal?
Use fresh ginger in the same six slices. It is less citrusy and pine-like than galangal, so the soup tastes a little different, but it works. Kaffir lime leaves are worth the trip to an Asian grocery store, where you will find both fresh and frozen.
If You Liked This Recipe, You’ll Love These
- Tom Kha Gai: Thai Chicken Coconut Soup
- Thai-Style Chicken Coconut Soup
- Khao Soi Gai: Northern Thai Curry Noodle Soup
- Coconut Milk Cauliflower Soup with Red Curry
