📝 About This Recipe
A crown jewel of Thai cuisine, Tom Kha Gai is a masterclass in balancing the 'four pillars' of flavor: spicy, sour, salty, and sweet. Unlike its fiery cousin Tom Yum, this soup uses a rich coconut milk base to create a velvety texture that perfectly carries the citrusy punch of lemongrass and the earthy, pine-like aroma of fresh galangal. It is a comforting yet sophisticated bowl that transports your senses straight to the bustling markets of Bangkok.
🥗 Ingredients
The Aromatic Base
- 3 cups Chicken Broth (low sodium preferred)
- 2 inch piece Fresh Galangal (peeled and sliced into thin rounds; do not substitute with ginger)
- 2 stalks Lemongrass (bottom 4 inches only, bruised and cut into 2-inch lengths)
- 6 leaves Makrut Lime Leaves (torn slightly to release oils)
- 3-5 pieces Thai Bird's Eye Chilies (bruised; adjust for heat preference)
Protein and Vegetables
- 1 lb Chicken Breast or Thigh (sliced into bite-sized strips)
- 1.5 cups Oyster Mushrooms (torn into bite-sized pieces; straw mushrooms also work)
- 14 oz Full-fat Coconut Milk (one can; high quality like Aroy-D or Chaokoh)
Seasonings and Finish
- 3 tablespoons Fish Sauce (add more to taste)
- 1 tablespoon Palm Sugar (finely shaved; brown sugar is a suitable backup)
- 4 tablespoons Fresh Lime Juice (always use fresh, never bottled)
- 1 tablespoon Thai Chili Oil (Nam Prik Pao) (optional, for a smoky finish)
Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
In a medium pot, bring the chicken broth to a gentle simmer over medium-high heat.
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2
Add the sliced galangal, bruised lemongrass, torn lime leaves, and bruised chilies to the simmering broth. Let these aromatics steep for 5-7 minutes until the broth becomes highly fragrant.
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3
Pour in the coconut milk and stir well. Bring the mixture back to a very gentle simmer. Do not let it boil vigorously, as the coconut milk can separate.
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4
Add the sliced chicken to the pot. Stir gently to ensure the pieces don't stick together.
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5
Once the chicken is about 70% cooked (roughly 3 minutes), add the oyster mushrooms to the pot.
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6
Simmer for another 2-3 minutes until the chicken is cooked through and the mushrooms are tender.
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7
Stir in the fish sauce and palm sugar. Stir until the sugar is completely dissolved.
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8
Turn off the heat entirely. This is crucial: adding lime juice to boiling coconut milk can cause it to curdle.
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9
Stir in the fresh lime juice. Taste the broth—it should be a perfect harmony of creamy, salty, sour, and a hint of sweetness.
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10
If using, drizzle in the Thai chili oil (Nam Prik Pao) for a beautiful red marbling and extra depth.
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11
Ladle the soup into bowls, ensuring everyone gets some chicken and mushrooms. Note: The galangal and lemongrass are for flavor and are typically left in the bowl but not eaten.
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12
Garnish generously with fresh cilantro and sliced green onions just before serving.
💡 Chef's Tips
Never substitute ginger for galangal; galangal has a distinct citrus-pine flavor that defines the dish. Use full-fat coconut milk from a can rather than a carton for the authentic, silky mouthfeel. Avoid boiling the soup after adding the lime juice to prevent the coconut milk from curdling and the juice from turning bitter. To make it more or less spicy, adjust the number of Thai chilies and how much you 'bruise' them before adding. If you can't find fresh makrut lime leaves, look for frozen ones in Asian grocery stores—they retain flavor much better than dried ones.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming Jasmine rice to soak up the flavorful broth. Pair with a crisp, cold Singha or Chang beer to cut through the creamy richness. A side of Thai Green Papaya Salad (Som Tum) provides a crunchy, refreshing contrast. For a complete meal, serve as a starter followed by a classic Pad Thai or Basil Chicken (Pad Krapow). Complement the meal with a chilled Thai Iced Tea for a sweet, creamy finish.