Description
Tom Kha Gai is a fragrant and creamy Thai coconut chicken soup that balances sour, spicy, sweet, savory, and salty flavors. Ready in just 30 minutes, this comforting soup features tender chicken thighs, mushrooms, lemongrass, galangal, and aromatic makrut lime leaves simmered in a rich coconut milk broth, making it perfect for a quick yet authentic Thai meal.
Ingredients
Scale
Chicken Mixture
- 12 ounces boneless skinless chicken thighs, cut into thin strips
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil
- 2 teaspoons fish sauce
Soup
- 1 tablespoon neutral oil
- 8 ounces mushrooms (such as oyster, shiitake, cremini or button mushrooms, torn into pieces or thinly sliced)
- 3 cups chicken stock
- 1 stalk lemongrass (bottom half only, tough outer layers removed and scored in half lengthwise—keep it in one piece)
- 8 slices galangal
- 3 fresh or dried makrut lime leaves (or zest of 1 lime)
- 1-2 Thai chilies (cut in half; optional)
- 1 tablespoon Thai red curry paste (optional)
- 1 tablespoon palm sugar (or light brown sugar)
- 14 ounces coconut milk (1 can)
- 3 tablespoons lime juice
- 1/4 cup cilantro (or scallions, roughly chopped)
Instructions
- Prepare the chicken: Combine the sliced chicken with the cornstarch, 2 teaspoons of neutral oil, and 2 teaspoons of fish sauce in a bowl. Mix well and set aside to marinate briefly.
- Cook the mushrooms: Heat the remaining 1 tablespoon of neutral oil in a medium soup pot over medium-high heat. Add the mushrooms and fry for about 5 minutes until they become tender and release their aroma.
- Simmer the broth: Add the chicken stock, lemongrass stalk, galangal slices, makrut lime leaves or lime zest, Thai chilies (if using), Thai red curry paste (if using), and palm sugar to the pot. Bring it to a boil on medium-high heat, then cover and reduce the heat to a simmer. Let it simmer gently for 6 minutes to infuse the flavors.
- Add coconut milk and chicken: Stir in the coconut milk and bring the soup back up to a gentle simmer, taking care not to let it boil to avoid splitting the coconut milk. Add the marinated chicken strips to the pot.
- Cook the chicken: Lower the heat to medium-low, cover the pot, and let the soup cook for 8 minutes until the chicken is fully cooked through and tender.
- Finish and season: Turn off the heat, then stir in the remaining 2 tablespoons of fish sauce, lime juice, and chopped cilantro or scallions. Taste and adjust seasoning with salt if needed.
- Serve: Ladle the hot soup into bowls and serve immediately on its own or alongside steamed jasmine rice for a complete meal.
Notes
- For a milder soup, omit the Thai chilies.
- If galangal or makrut lime leaves are unavailable, fresh ginger and lime zest can be used as substitutes, though the flavor will vary slightly.
- Use chicken thighs for more tender and flavorful meat; chicken breast can be substituted but may be less juicy.
- Adjust fish sauce and lime juice amounts according to personal taste preference for saltiness and sourness.
- Do not let the soup boil rapidly after adding coconut milk to prevent curdling.
- Serve with steamed jasmine rice to make it a full meal.
Nutrition
- Serving Size: 1 serving
- Calories: 387 kcal
- Sugar: 5 g
- Sodium: 388 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.02 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 81 mg
