Thai · Free
Tom Kha Gai
A silky coconut chicken soup infused with galangal, lemongrass, and lime that is creamy, tangy, and gently spiced. It is soothing yet vibrant, and much easier to make than it tastes.
****+
Prep 15 min · Cook 25 min
Method
Pour the chicken stock into a pot, add the lemongrass, galangal, and torn lime leaves, and simmer over medium heat for 8 minutes to build a fragrant base.
Pour in the coconut milk and bring back to a gentle simmer, keeping the heat low so the coconut milk does not boil hard and split.
Add the sliced chicken and mushrooms and simmer for 6 to 8 minutes until the chicken is cooked through and no longer pink.
Add the crushed chilies now if you want a little heat swirling through the broth.
Turn off the heat, then stir in the fish sauce, sugar, and lime juice; adding lime off the heat keeps it fresh and bright.
Taste the soup carefully: it should be creamy, tangy, and lightly salty and sweet all at once.
Adjust as needed with more lime for tang, fish sauce for salt, or sugar to round the flavors.
Remove the tough lemongrass and galangal pieces if you prefer a cleaner bowl to eat from.
Ladle into bowls, making sure each gets chicken and mushrooms.
Top with fresh cilantro and serve hot, ideally with jasmine rice on the side.
Chef's tips
- Keep the coconut milk at a gentle simmer, never a rolling boil, to keep the broth smooth and prevent curdling.
- The galangal and lemongrass are aromatics for flavor, so set them aside rather than eating them.
- For a heartier meal, serve the soup spooned over a bowl of steamed jasmine rice.
Cooking times vary by equipment -- cook to temperature and to taste.
