📝 About This Recipe
Transport your senses to the bustling night markets of Thailand with this iconic, aromatic soup that perfectly balances the creamy richness of coconut milk with the bright, citrusy punch of lemongrass and lime. Unlike its spicy cousin Tom Yum, Tom Kha Gai is defined by the earthy, peppery notes of galangal and a luscious velvety texture that coats the palate. This hearty version is packed with tender chicken and earthy mushrooms, making it a sophisticated yet comforting soul-food staple.
🥗 Ingredients
The Aromatic Base
- 3 cups Chicken Stock (low sodium preferred)
- 3 inch piece Galangal (peeled and sliced into thin rounds)
- 2 stalks Lemongrass (bottom 4 inches only, bruised and cut into 2-inch lengths)
- 6 leaves Makrut Lime Leaves (torn to release oils)
- 3-5 pieces Thai Bird's Eye Chilies (bruised; adjust for heat preference)
The Heart of the Soup
- 2 cups Coconut Milk (full-fat canned milk, shaken well)
- 1 lb Chicken Breast or Thigh (thinly sliced into bite-sized strips)
- 2 cups Oyster Mushrooms (torn into bite-sized pieces; straw mushrooms also work)
- 2 large Shallots (thinly sliced)
Seasoning and Balance
- 3-4 tablespoons Fish Sauce (add to taste for saltiness)
- 1 tablespoon Coconut Sugar (palm sugar is also excellent)
- 4 tablespoons Fresh Lime Juice (added at the very end to preserve brightness)
- 1 tablespoon Chili Oil (Nam Prik Pao) (optional, for a smoky depth)
For Garnish
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
Prepare your aromatics: Use the back of a knife to bruise the lemongrass stalks and the bird's eye chilies. This breaks the cell walls and allows the essential oils to infuse the broth.
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2
In a large pot or dutch oven, bring the chicken stock to a gentle simmer over medium heat.
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3
Add the sliced galangal, bruised lemongrass, torn lime leaves, and shallots to the simmering stock. Let these aromatics steep for about 5-7 minutes until the kitchen smells incredibly fragrant.
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4
Pour in the full-fat coconut milk. Stir gently to combine and bring the liquid back to a very light simmer. Do not let it reach a rolling boil, as this can cause the coconut milk to separate.
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5
Add the sliced chicken to the pot. Stir to ensure the pieces aren't sticking together. Cook for about 4-5 minutes until the chicken is opaque and just cooked through.
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6
Stir in the mushrooms and the bruised Thai chilies. Continue to simmer for another 3 minutes until the mushrooms are tender.
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7
Season the soup by adding the fish sauce and coconut sugar. Stir until the sugar is completely dissolved.
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8
Taste the broth. It should be savory, creamy, and slightly sweet. If you want more depth, stir in the Thai chili oil (Nam Prik Pao) now.
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9
Remove the pot from the heat. This is a crucial step before adding the citrus.
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10
Stir in the fresh lime juice. Adding lime juice while the soup is boiling can turn the flavor bitter; adding it at the end keeps it vibrant.
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11
Do a final taste test. Adjust with more fish sauce for salt, sugar for sweetness, or lime for acidity to reach your perfect balance.
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12
Ladle the soup into warm bowls. Note that the galangal and lemongrass are usually left in for flavor but are not meant to be eaten.
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13
Garnish generously with fresh cilantro and green onions before serving immediately.
💡 Chef's Tips
Do not substitute ginger for galangal if possible; galangal has a unique piney, citrusy flavor that is essential to the dish's identity. Use full-fat canned coconut milk rather than the carton 'milk' found in the dairy aisle for the correct richness. If you cannot find fresh makrut lime leaves, look for frozen ones at an Asian market; avoid dried leaves as they lack the necessary aroma. To make it more of a meal, you can add a handful of cherry tomatoes at the same time as the mushrooms. Remind your guests that the large chunks of lemongrass and galangal are for infusion only—think of them like bay leaves.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming Jasmine rice to soak up the creamy broth. Pair with a crisp, cold Thai lager or a slightly sweet Riesling to balance the spice. Follow with a light dessert like mango sticky rice for a complete Thai feast. Add a side of Thai cucumber salad (Ajaad) to provide a crunchy, vinegary contrast to the rich soup.