Tom Kha Gai (Thai Coconut Chicken Soup)

5 from 4 votes

Tom Kha Gai (Thai Coconut Chicken Soup)

Tom Kha Gai is a surprisingly simple soup to make with all of the most delicious Thai flavors - a base of creamy coconut milk flavored with lime, savory fish sauce, and studded with bites of tender chicken.

Prep Time20

Cook Time25

Total Time45

Course: Soup

Cuisine: Thai

Keyword: Chicken Recipe, chicken soup, easy Thai recipe

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Dutch oven, wok or saute pan

Ingredients

1 2-inch piece Galangal, sliced (see note)
2 large Shallots
2 Lemongrass Stalks (just use the lower 6 inches of the stalk)
4 Makrut Lime Leaves (see note)
8 ounces Oyster or Shiitake Mushrooms, thinly sliced (look for pre-sliced)
10 ounces Boneless and Skinless Chicken Thighs or Breasts, cubed (can use shrimp or cubed tofu)
4 cups Chicken or Vegetable Stock / Broth
1 13.5 ounce can Regular Coconut Milk (not light)
2 Tablespoons Fish Sauce (substitute soy sauce if you’d like, but fish sauce will give you the most authentic flavor)
2 teaspoons Brown Sugar
2 teaspoons Lime Juice
Chili Oil or Sriracha, for serving (optional)
Cilantro, for garnish (optional)
Cooked Jasmine Rice, for serving (optional)

Instructions

Using a rolling pin or meat tenderizer, smash the galangal, shallots, and lemongrass stalks just to open them up. Gently crush the lime leaves with your hands. (You want these aromatics to stay intact so that you can easily remove them or avoid them when enjoying the soup, but smashing them open will help them to release their flavors.)
Heat a Dutch oven, wok, or saute pan over medium heat. Add the smashed aromatics and saute in the dry pan to get them started cooking, about 2 minutes.
Add in mushrooms, chicken, and stock and bring to a simmer.
Simmer until the mushrooms are tender and chicken is cooked through, about 15 minutes. (Reduce heat if the liquids start to bubble vigorously. If the mixture boils it can cause the chicken to get tough.)
Stir in coconut milk, fish sauce, and brown sugar. Bring back to a simmer.
Remove soup from heat and stir in lime juice. Taste and add more lime juice for more tart flavor, more fish sauce for more salty flavor, or more sugar for more sweetness.
Serve soup with chili oil or Sriracha stirred in if you’d like some spice. Garnish it with cilantro and serve with some rice on the side.

Video

Notes

Galangal and Makrut Lime Leaves - These ingredients are the key to giving the soup a unique, authentic flavor. And both are almost always available at any Asian grocery store (look for frozen versions if you can't find fresh). You can substitute ginger for the galangal which produces a still delicious, though slightly different result. You can use the peel of a regular lime in place of the Makrut lime leaves which similarly will still give you a delicious soup, though just not a totally authentic flavor.

Nutrition