Tom kha gai
Thai coconut chicken soup
Are you in the mood for a lighter, wholesome meal? Then tom kha gai is a perfect choice.
It is wonderful on warm days, but just as comforting when the weather turns cooler. This Thai coconut chicken soup is creamy, bright, and full of flavor. The combination of coconut milk, herbs, and spices creates a beautifully balanced dish that feels both nourishing and easy to digest.
A flavorful memory
During our trip through Thailand, we enjoyed this soup many times. After a few attempts to recreate those flavors at home, this recipe comes very close. A bowl of this soup brings back wonderful memories. The aroma of lemongrass, lime leaves, and coconut milk alone instantly transports you to a tropical setting.
What does tom kha gai mean?
The name tom kha gai literally means ‘chicken galangal soup’. Galangal, also known as Thai ginger, is a root widely used in Thai cooking. It gives the soup its distinctive, slightly peppery and citrusy flavor. If you truly cannot find fresh galangal root, you can substitute fresh ginger instead. You can also combine it with ground galangal if available. Keep in mind that ginger has a sharper flavor, and the pieces are meant to infuse the soup, not to be eaten.
Making tom kha gai at home
Making this Thai chicken galangal soup is simple and does not take much time. You do need a few essential ingredients, such as coconut milk, boneless skinless chicken thighs, lemongrass, lime leaves, and of course galangal or ginger. Finding the right balance between sour, salty, sweet, and heat is what creates that authentic Thai flavor. Serve the soup with a wedge of lime and sliced green onions.
Tom kha gai
- Total Time: 40 minutes
- Yield: 2–3 servings 1x
Description
Are you in the mood for a lighter, wholesome meal? Then tom kha gai (Thai coconut chicken soup) is a perfect choice.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 9 oz cremini mushrooms
- 5 makrut (kaffir) lime leaves
- 2 cups coconut milk
- 2 red chili peppers
- 2 stalks lemongrass (or 2 tablespoons lemongrass paste)
- 1 chicken bouillon cube (0.36 oz)
- 1 piece fresh galangal root (or ginger root)
- 1 bunch green onions
- 1 lime
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar)
Instructions
- Dissolve 1 chicken bouillon cube in about 2 1/2 to 3 cups water and bring to a boil.
- Cut the chicken thighs into bite size pieces and add them to the broth. Let simmer over medium heat for about 15 minutes, until cooked through.
- Cut the lemongrass into large pieces. Slice the galangal (or ginger) into about 10 thin slices. Cut the red chili peppers into large pieces and tear the lime leaves in half. Add everything to the soup.
- Stir in just over 2 cups of coconut milk along with the fish sauce and palm sugar.
- Slice the cremini mushrooms and add them to the soup. Let simmer gently for another 10 minutes.
- Just before serving, squeeze fresh lime juice over each bowl. Serve topped with sliced green onions.
Notes
The galangal, lemongrass, lime leaves, and red chili peppers are used to flavor the soup. They are traditionally served in the broth but are not meant to be eaten.
- Cook Time: 40 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Thai
