Tom Kha Gai (Thai Coconut Chicken Soup)

Background Info: Tom Kha Gai is a classic Thai soup known for its rich, creamy, and bold flavor profile. It combines coconut milk, herbs, and tender chicken in a broth that’s both soothing and vibrant in flavor.

Ingredients:

  • 400ml coconut milk
  • 200ml water or chicken stock
  • 250g chicken breast or thigh (thinly sliced)
  • 2 stalks lemongrass (cut into 2-inch pieces, smashed)
  • 4 slices galangal (or ginger if unavailable)
  • 3 kaffir lime leaves (torn)
  • 150g mushrooms (straw mushrooms or button mushrooms, halved)
  • 3–4 Thai bird’s eye chilies (smashed — adjust for spice level)
  • 2 tbsp fish sauce
  • 1 tbsp lime juice (to taste)
  • 1 tsp palm sugar (or brown sugar)
  • Fresh coriander (for garnish)

Optional Garnishes:

  • Coriander leaves
  • Extra lime wedges
  • Sliced red chili

Instructions:

In a medium pot, bring coconut milk + water/stock to a gentle boil over medium heat. Add lemongrass, galangal, and kaffir lime leaves — simmer for 5–7 minutes to infuse flavors. Add chicken slices and cook gently until just done (~3–5 min). Stir in mushrooms and smashed chilies — simmer for another 2–3 minutes. Stir in fish sauce, palm sugar, and lime juice (start with 1 tbsp and adjust to taste). Taste and balance: it should be creamy, tangy, salty, and slightly sweet. Ladle into bowls, discarding big pieces of lemongrass and galangal if you like (they’re not usually eaten). Garnish with fresh coriander, extra chili slices, and a squeeze of lime.

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