Gai Tom Kha (Thai Chicken & Coconut Milk Soup)
Submitted by eve
Tom Kha Gai, the classic Thai chicken coconut soup with galangal, lemongrass, kaffir lime leaves, and fish sauce. Aromatic, creamy, and bright with fresh lime juice and serrano chiles.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
35 minTom Kha Gai is one of those soups where the broth IS the dish. Coconut milk simmered with galangal, lemongrass, and serrano chiles builds an intensely aromatic base that’s creamy, spicy, and fragrant all at once.
The galangal and lemongrass get strained out after 20 minutes, leaving behind a silky broth that tastes complex without any chunks of woody aromatics floating around. The chicken goes in after straining and only needs about 2 minutes to cook through in the hot broth, which keeps it tender rather than rubbery.
Fresh lime juice stirred in right at the end is what brings everything into focus. Without it, the soup tastes rich but flat. With it, every spoonful has that signature Thai balance of creamy, sour, salty, and hot.
Pro Tips
- Bruise the lemongrass stalks with the back of a knife before cutting. This releases the oils and gives the broth a stronger citrus perfume.
- If you can’t find galangal, fresh ginger works as a substitute, though the flavor will be warmer and less sharp.
- Add the lime juice off the heat. Boiling it dulls the brightness.
- For deeper flavor, use bone-in chicken pieces and simmer longer. Boneless breast is faster but bone-in gives a richer broth.
Variations
- Add sliced mushrooms (straw or oyster mushrooms are traditional) with the chicken.
- Swap chicken for shrimp, adding them in the last minute of cooking.
- Stir in a spoonful of Thai roasted chili paste (nam prik pao) for a smoky depth.
Ingredients
Directions
- cut into ½-inch pieces (with or without bones, see note)
Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil.
Reduce heat and simmer for 20 minutes.
Strain stock; discard galangal and lemon grass.
Return stock to a boil, add chicken and simmer until tender, about 2 minutes.
Add fish sauce, citrus leaves and remaining chiles.
Stir in the lime juice.
Garnish with coriander.
NOTE: I like to use boned chicken breast if I’m cooking for guests. For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender.
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