Authentic Tom Kha Gai (Thai Coconut Chicken Soup) Recipe
Authentic Tom Kha Gai is a traditional Thai coconut chicken soup known for its rich and creamy coconut milk base infused with aromatic herbs and balanced with tangy lime juice and spicy chilies. This comforting soup features tender chicken thighs, fragrant lemongrass, galangal, makrut lime leaves, and oyster mushrooms. It is simple to prepare, simmered gently on the stovetop, making it a perfect dish to enjoy with jasmine rice or as a warming appetizer in a Thai meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Broth and Chicken
- 2 cups chicken stock (unsalted, preferably homemade)
- ½ tsp table salt
- 1 lb chicken thigh (boneless skinless, cut into 1-inch pieces)
Aromatics and Flavorings
- 1 stalk lemongrass (bottom half only, smashed and cut into 2-inch pieces)
- 12 thin slices galangal
- 5 makrut lime leaves (twisted to bruise and torn into big chunks)
- 1-3 Thai chilies (to taste, smashed until broken or cut into large pieces)
- 2 Tbsp fish sauce
- 1 tsp finely chopped palm sugar (or granulated sugar)
- 2 ½ Tbsp lime juice
Vegetables and Garnish
- 5.5 oz oyster mushrooms (torn into bite-size pieces)
- Chopped green onion and/or cilantro (for garnish)
Optional
- Jasmine rice (for serving)
Instructions
- Simmer Chicken: Bring the chicken stock to a boil in a pot, then add the salt and chicken thigh pieces. Reduce the heat and simmer gently for 15 minutes or until the chicken is tender and cooked through.
- Infuse Flavors: Add the coconut milk, lemongrass, galangal, makrut lime leaves, Thai chilies, oyster mushrooms, about half of the fish sauce, and the sugar to the pot. Simmer everything together for 5 minutes to allow the flavors to meld and infuse into the broth.
- Season and Finish: Taste the soup and add more fish sauce as needed to balance the saltiness. Turn off the heat, add about 2 tablespoons of lime juice, then taste again and add more lime juice if desired for brightness. Remove the herbs (lemongrass, galangal, lime leaves, and chilies) before serving. Garnish with chopped green onion and/or cilantro.
- Serve: Serve the soup hot, either on its own as a light meal or alongside jasmine rice as part of a traditional Thai meal.
Notes
- If preferred, use full-fat coconut milk for richer creaminess or lite coconut milk for a lighter soup.
- Chicken thighs provide more flavor and tenderness than breast but can be substituted if desired.
- Galangal is essential for authentic flavor; if unavailable, ginger can be a substitute though flavor will differ.
- Adjust Thai chilies according to your heat tolerance, starting with one chili for mild spice.
- The aromatic herbs (lemongrass, galangal, lime leaves) are used for infusion only and are not meant to be eaten directly. Remove them before serving.
