Description
Tom Kha Gai is a classic Thai coconut chicken soup that perfectly balances sour, spicy, sweet, savory, and salty flavors. This comforting soup combines tender chicken, fragrant lemongrass, galangal, makrut lime leaves, creamy coconut milk, and a hint of Thai red curry paste, ready in just 30 minutes.
Ingredients
Scale
Chicken Marinade
- 12 ounces boneless skinless chicken thighs or boneless skinless chicken breast, cut into thin strips
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil
- 2 teaspoons fish sauce
Soup Base
- 1 tablespoon neutral oil
- 8 ounces mushrooms (oyster, shiitake, cremini, or button), torn into pieces or thinly sliced
- 3 cups chicken stock
- 1 stalk lemongrass (bottom half only, tough outer layers removed and scored lengthwise, kept 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, omit for milder soup)
- 1 tablespoon Thai red curry paste (optional)
- 1 tablespoon palm sugar or light brown sugar
- 14 ounces (1 can) coconut milk
- 3 tablespoons lime juice
- 1/4 cup cilantro or scallions, roughly chopped
- Salt, to taste
Instructions
- Marinate the Chicken: Combine the sliced chicken with cornstarch, 2 teaspoons neutral oil, and 2 teaspoons fish sauce in a bowl. Mix well and set aside to marinate while preparing the soup.
- Cook Mushrooms: Heat 1 tablespoon of neutral oil in a medium soup pot over medium-high heat. Add the mushrooms and fry for about 5 minutes until tender and browned slightly.
- Add Aromatics and Stock: Pour in the chicken stock, then add the lemongrass stalk, galangal slices, makrut lime leaves or lime zest, Thai chilies (if using), Thai red curry paste (if using), and palm sugar. Stir and bring the mixture to a boil over medium-high heat.
- Simmer Soup Base: Once boiling, cover the pot, reduce heat to low, and let the soup simmer gently for 6 minutes to infuse the flavors.
- Add Coconut Milk and Chicken: Stir in the coconut milk and bring the soup back to a gentle simmer over medium-high heat, being careful not to let it boil vigorously to avoid splitting the coconut milk. Add the marinated chicken strips and simmer covered over medium-low heat for 8 minutes or until the chicken is fully cooked.
- Finish the Soup: Turn off the heat and stir in the remaining 2 tablespoons fish sauce, fresh lime juice, and chopped cilantro or scallions. Taste and adjust seasoning with salt if necessary.
- Serve: Ladle the hot soup into bowls and serve immediately on its own or alongside steamed jasmine rice for a complete meal.
Notes
- This soup showcases a beautiful harmony of sour, spicy, sweet, and savory notes typical of Thai cuisine.
- For a milder taste, omit the Thai chilies.
- Using chicken thighs delivers juicier, more tender meat than chicken breast, but both work well.
- If fresh galangal or lemongrass aren’t available, dried or frozen versions can be used.
- Carefully simmer the coconut milk to prevent it from splitting — avoid boiling it vigorously.
- Serve with steamed jasmine rice to balance the soup’s bold flavors.
- Adjust seasoning at the end according to your taste preferences.
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
