Save Authentic Tom Kha Gai is a classic Thai soup featuring tender chicken simmered in fragrant coconut milk, infused with lemongrass, galangal, and makrut lime leaves. Creamy, tangy, and delicately spiced, this dish is the epitome of Thai comfort food, providing a perfect balance of flavors in a gluten-free and dairy-free recipe.
Save With a preparation time of 15 minutes and a cooking time of 25 minutes, this medium-difficulty soup is manageable for home cooks. By using a chef's knife and a medium pot, you can create a depth of flavor that rivals your favorite Thai restaurant.
Ingredients
- 3 cups (720 ml) chicken broth
- 1 stalk lemongrass, trimmed and smashed
- 4 slices fresh galangal (or substitute with ginger if unavailable)
- 4 makrut lime leaves, torn into pieces
- 3 Thai birds eye chilies, lightly crushed (adjust to taste)
- 1 lb (450 g) boneless, skinless chicken thighs, thinly sliced
- 14 oz (400 ml) coconut milk (full-fat, unsweetened)
- 5 oz (140 g) fresh mushrooms (straw mushrooms or cremini), sliced
- 1 medium shallot, thinly sliced
- 2 tbsp fish sauce
- 1 tbsp lime juice (plus more to taste)
- 1 tsp palm sugar (or brown sugar)
- 2 tbsp fresh cilantro, chopped
- 2 green onions, sliced
- Lime wedges, for serving
Instructions
- Step 1
- In a medium pot, bring the chicken broth to a gentle simmer. Add lemongrass, galangal, makrut lime leaves, and chilies. Simmer for 5–7 minutes to infuse the broth with aromatics.
- Step 2
- Add the sliced chicken and shallot. Cook for 3–4 minutes, until the chicken turns opaque.
- Step 3
- Add the mushrooms and pour in the coconut milk. Stir gently and bring back to a simmer. Do not let it boil vigorously.
- Step 4
- Season the soup with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste, balancing salty, sour, and sweet.
- Step 5
- Remove from heat. Discard the lemongrass, galangal slices, and lime leaves if desired.
- Step 6
- Ladle the soup into bowls. Garnish with cilantro, green onions, and serve with lime wedges.
Zusatztipps für die Zubereitung
Galangal and makrut lime leaves are essential for an authentic flavor—seek them out at Asian markets. When simmering the broth, be careful not to let the coconut milk boil vigorously as this can cause the milk to separate and affect the creamy texture.
Varianten und Anpassungen
For a vegetarian version, use vegetable broth, tofu instead of chicken, and soy sauce instead of fish sauce. You can also adjust the chili quantity to achieve your desired level of heat.
Serviervorschläge
Serve this soup alongside steamed jasmine rice for a heartier, more complete meal. Always offer extra lime wedges on the side so guests can adjust the acidity to their liking.
Save This recipe yields 4 servings, each containing 320 calories and 27g of protein. Be mindful that this dish contains fish sauce and coconut. Enjoy this authentic taste of Thailand in the comfort of your own home.
Recipe Questions & Answers
- → What makes Tom Kha Gai different from Tom Yum?
Tom Kha Gai features coconut milk creating a rich, creamy base, while Tom Yum is a clear, spicy soup without coconut. The galangal and lemongrass remain prominent in both, but Tom Kha has a milder, smoother texture from the coconut milk.
- → Can I substitute galangal with ginger?
While ginger can work in a pinch, galangal has a distinct piney, citrusy flavor that's essential to authentic Tom Kha. If substituting, use slightly less ginger as its flavor is more pungent. Seek out galangal at Asian markets for the best results.
- → How spicy should this soup be?
Traditional Tom Kha Gai is mildly spicy, with heat coming from Thai bird's eye chilies. Start with 2-3 chilies and adjust to your preference. The heat should complement, not overpower, the delicate coconut and citrus flavors.
- → Can I make this vegetarian?
Yes, substitute vegetable broth for chicken broth, use firm tofu instead of chicken, and replace fish sauce with soy sauce or a vegetarian fish sauce alternative. The cooking method remains the same.
- → Why shouldn't I let the coconut milk boil vigorously?
High heat can cause coconut milk to separate and become grainy. Simmer gently to maintain the smooth, creamy texture. Stir occasionally and remove from heat once the soup is heated through and seasoned properly.
- → What's the best way to serve Tom Kha Gai?
Serve hot in deep bowls, garnished generously with fresh cilantro and green onions. Accompany with extra lime wedges for squeezing and steamed jasmine rice to soak up the flavorful broth. The soup is traditionally enjoyed as a starter or main course.