Tom Kha Gai

Tom Kha Gai is Thailand's most beloved soup: tender chicken simmered in creamy coconut milk with fragrant galangal, lemongrass, and kaffir lime leaves. Finished with lime juice and fish sauce, it strikes that perfect Thai balance of rich, sour, salty, and gently spicy. One pot, 35 minutes, and utterly comforting.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

380

Ingredients

• 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
• 2 cans (400 ml each) coconut milk, shaken well
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 thumb-sized piece galangal (about 3 inches), sliced into coins
• 4 kaffir lime leaves, torn
• 8 oz (225 g) oyster or button mushrooms, sliced
• 2 cups chicken stock
• 3 tablespoons fish sauce, plus more to taste
• 3 tablespoons fresh lime juice
• 2 Thai chilies, sliced (optional, for heat)
• 1 teaspoon sugar
• 2 tablespoons chopped cilantro, for garnish

Instructions

1. Pour about half of the coconut milk into a pot and simmer over medium heat until it separates and glistens with coconut oil, 3 to 4 minutes.
2. Add the galangal, lemongrass, kaffir lime leaves, and chilies. Stir-fry in the coconut cream for 1 minute until intensely fragrant.
3. Add the sliced chicken and toss to coat. Cook for 2 minutes, stirring, until the edges turn opaque.
4. Pour in the remaining coconut milk and the chicken stock. Bring gently to a simmer — do not boil hard, or the coconut milk may split.
5. Add the mushrooms and simmer for 8 to 10 minutes, until the chicken is cooked through and the mushrooms are tender.
6. Stir in the fish sauce and sugar. Taste — you want a gentle salty-sweet balance behind the richness.
7. Turn off the heat and squeeze in the lime juice. Adding it last keeps the flavor bright and fresh.
8. Ladle into bowls, garnish with cilantro, and serve hot with jasmine rice.

Pro tips

• Galangal, not ginger: galangal has a piney, citrusy warmth that defines this soup. Fresh ginger works in a pinch but changes the flavor.
• Never boil the coconut milk aggressively — a gentle simmer keeps it silky and prevents curdling.
• Strain out the woody lemongrass stalks and galangal coins before serving, or warn your guests they are not for eating.
• For a vegetarian version, swap chicken for tofu and use vegetable stock with a dash of soy sauce instead of fish sauce.

Frequently asked questions