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Authentic Tom Kha Gai

A comforting Thai coconut chicken soup featuring fresh ingredients and a balance of flavors, perfect for sharing with family and friends.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 cups unsalted chicken stock Use quality stock for the best flavor.
  • 1.5 cups coconut milk Full-fat coconut milk for richer flavor.
  • 0.5 teaspoon table salt Adjust to taste.
Main Ingredients
  • 1 lb boneless skinless chicken thigh, cut into 1-inch pieces Can substitute with shrimp or tofu.
  • 1 stalk lemongrass, bottom half only, smashed and cut into 2-inch pieces
  • 12 slices galangal Can substitute with ginger.
  • 5 pieces makrut lime leaves, twisted to bruise and torn into chunks
  • 1 to 3 pieces Thai chilies, smashed Adjust for spice preference.
  • 2 tablespoons fish sauce Use vegan fish sauce for vegetarian options.
  • 1 teaspoon finely chopped palm sugar or granulated sugar
  • 5.5 oz oyster mushrooms, torn into bite-size pieces Substitute with shiitake or button mushrooms.
  • 2.5 tablespoons lime juice, freshly squeezed For best flavor.
Garnishes
  • Chopped green onion and/or cilantro for garnish
  • Jasmine rice for serving (optional)

Method
 

Preparation
  1. In a large pot over medium-high heat, bring the chicken stock to a boil.
  2. Once boiling, add salt and chicken thigh pieces. Gently simmer for 15 minutes or until the chicken is fork-tender.
Cooking
  1. Stir in coconut milk, lemongrass, galangal, makrut lime leaves, and smashed Thai chilies.
  2. Fold in oyster mushrooms, about half of the fish sauce, and sugar.
  3. Let the soup simmer for about 5 more minutes, until mushrooms begin to soften.
  4. Taste the soup and adjust with additional fish sauce as needed.
Finishing Touches
  1. Remove from heat and add lime juice, mixing well.
  2. Ladle soup into bowls and garnish with chopped green onions and/or cilantro.
  3. Serve hot, with jasmine rice if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For vegetarian version, use tofu and vegetable stock.