📝 About This Recipe
Transport your senses to the bustling streets of Bangkok with this iconic Thai classic, known for its luscious, velvety coconut broth and aromatic complexity. This gluten-free masterpiece balances the 'four pillars' of Thai flavor: salty fish sauce, sour lime, spicy chilies, and sweet coconut cream. Infused with fresh galangal and lemongrass, it is a soul-warming soup that manages to be both incredibly rich and remarkably refreshing.
🥗 Ingredients
The Aromatic Base
- 2 cups Chicken Broth (low-sodium, gluten-free)
- 3 inch piece 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)
- 5-6 leaves Makrut Lime Leaves (torn slightly to release oils)
- 2-4 Thai Bird's Eye Chilies (bruised; adjust based on spice preference)
The Body and Protein
- 2 cans (13.5 oz each) Full-fat Coconut Milk (high quality, unsweetened)
- 1 lb Chicken Breast or Thighs (cut into thin, bite-sized strips)
- 1.5 cups Oyster Mushrooms (torn into bite-sized pieces; straw mushrooms also work)
- 1 Small Shallot (thinly sliced)
Seasoning and Finishes
- 3-4 tablespoons Fish Sauce (ensure gluten-free certification)
- 1 tablespoon Coconut Sugar (palm sugar is also traditional)
- 3-4 tablespoons Fresh Lime Juice (added at the very end to preserve brightness)
- 1 tablespoon Thai Roasted Chili Paste (Nam Prik Pao) (optional, for a reddish hue and smoky depth; check for GF label)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 Green Onions (thinly sliced)
- 1 teaspoon Chili Oil (optional drizzle for heat)
👨🍳 Instructions
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1
Prepare the aromatics: Peel the galangal and slice into 1/8-inch rounds. Remove the tough outer leaves of the lemongrass, smash the inner core with the back of a knife to release aromatics, and cut into 2-inch segments.
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2
In a medium-sized pot or Dutch oven, bring the chicken broth to a gentle simmer over medium heat.
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3
Add the galangal, lemongrass, torn makrut lime leaves, sliced shallots, and bruised Thai chilies to the simmering broth. Let these infuse for 5-7 minutes until the liquid is highly fragrant.
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4
Stir in the two cans of coconut milk. Bring the mixture back to a very gentle simmer, being careful not to let it reach a rolling boil, which can cause the coconut milk to separate.
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5
Add the sliced chicken strips to the pot. Gently poach the chicken in the coconut broth for about 4-5 minutes, or until the meat is opaque and cooked through.
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6
Add the mushrooms to the soup. Simmer for another 2-3 minutes until the mushrooms are tender and have absorbed the flavors of the broth.
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7
Stir in the fish sauce and coconut sugar. If using Nam Prik Pao (chili paste), stir it in now until fully incorporated, giving the soup a beautiful golden-orange tint.
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8
Taste the broth. It should be a balance of salty and sweet. Add more fish sauce if it needs salt, or more sugar if it’s too sharp.
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9
Turn off the heat entirely. This is crucial! Only then, stir in the fresh lime juice. Adding lime juice while the soup is boiling can turn the broth bitter.
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10
Remove the large pieces of lemongrass and galangal if desired (traditionally they are left in for visual appeal but not eaten), or simply warn your guests not to bite into them.
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11
Ladle the soup into warm bowls, ensuring everyone gets a generous portion of chicken and mushrooms.
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12
Garnish with a shower of fresh cilantro, sliced green onions, and an optional drizzle of chili oil for an extra kick.
💡 Chef's Tips
Always use full-fat coconut milk for the authentic creamy texture; light versions will result in a thin, watery soup. Galangal is the 'Kha' in Tom Kha—do not substitute it with ginger as the flavor profiles are completely different (piney vs. spicy). To control the heat, keep the Thai chilies whole and just slightly crushed; for a spicier soup, slice them thinly. Be careful not to boil the soup vigorously after adding coconut milk to prevent the fat from separating and looking curdled. If you can't find fresh makrut lime leaves, look for frozen ones at Asian grocers rather than dried ones, which lack the vibrant citrus aroma.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed Jasmine rice to soak up the flavorful broth. Pair with a crisp, cold Thai lager or a slightly sweet Riesling to balance the spice. Accompany with a fresh Thai green papaya salad (Som Tum) for a crunchy texture contrast. Offer extra lime wedges and fish sauce on the side so guests can customize their seasoning. Serve as a starter for a multi-course Thai meal featuring Pad Thai or Green Curry.