Tom Kha Gai Soup
A fragrant Thai coconut soup with tender chicken, mushrooms, and aromatic herbs. Creamy, tangy, and spicy, this soup balances sweet coconut milk with lime, galangal, and lemongrass.
Ingredients
- 4 cups chicken broth
- 1 can coconut milk (full fat)
- 2 lemongrass stalks, bruised and cut into 2-inch pieces
- 2 inch galangal (or ginger), sliced
- 4 kaffir lime leaves, torn
- 2 Thai bird's eye chilies, smashed
- 1 lb boneless, skinless chicken breast, thinly sliced
- 8 oz mushrooms (shiitake or button), sliced
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 3 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1/2 tsp salt
Instructions
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1
In a large pot, bring 4 cups chicken broth to a simmer over medium heat.
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2
Add 2 bruised and cut into 2-inch pieces lemongrass stalks, 2 inch sliced galangal (or ginger), 4 torn kaffir lime leaves, and 2 smashed Thai bird's eye chilies. Simmer for 5 minutes to infuse the broth with flavors.
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3
Add 1 can coconut milk (full fat) and return to a gentle simmer. Be careful not to boil vigorously as this can cause the coconut milk to separate.
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4
Add 1 lb thinly sliced boneless, skinless chicken breast and cook for 5-6 minutes until the chicken is cooked through (internal temperature of 165°F or 74°C).
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5
Add 8 oz sliced mushrooms (shiitake or button) and cook for an additional 2-3 minutes until softened.
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6
Stir in 2 tbsp fish sauce, 1 tbsp palm sugar (or brown sugar), and 3 tbsp fresh lime juice. Adjust these seasonings to taste, balancing salty, sweet, and sour flavors according to your preference.
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7
If needed, add 1/2 tsp salt to taste.
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8
Remove from heat. Fish out and discard the lemongrass, galangal, kaffir lime leaves, and Thai chilies (or leave them in but warn diners not to eat them).
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9
Garnish with 1/4 cup chopped fresh cilantro and 2 sliced green onions.
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10
Serve hot in bowls.