Tom Kha Gai (Thai Coconut Chicken Soup)
ID: 83ff1734...
A classic Thai coconut chicken soup infused with fragrant herbs like galangal, lemongrass, and kaffir lime leaves. It is creamy, light, comforting, and perfectly balances sour, salty, sweet, and mild spicy flavors.
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🍳 Cooking Flow
Combine coconut milk and water in a pot. → Add sliced galangal, bruised kaffir lime leaves, and smashed lemongrass, then simmer for 15 minutes. → Add Thai chilies, oyster mushrooms, and sliced chicken; simmer until the chicken is cooked. → Turn off the heat and season with fish sauce, lime juice, palm sugar, and salt. → Garnish with cilantro and serve.
Cooking Steps
Brief Cooking Order
Combine coconut milk and water in a pot. → Add sliced galangal, bruised kaffir lime leaves, and smashed lemongrass, then simmer for 15 minutes. → Add Thai chilies, oyster mushrooms, and sliced chicken; simmer until the chicken is cooked. → Turn off the heat and season with fish sauce, lime juice, palm sugar, and salt. → Garnish with cilantro and serve.
Introduction
A classic Thai coconut chicken soup infused with fragrant herbs like galangal, lemongrass, and kaffir lime leaves. It is creamy, light, comforting, and perfectly balances sour, salty, sweet, and mild spicy flavors.
Step 1
Combine 2 cups of coconut milk and 2 cups of water in a pot to form the soup base.
Step 2
Slice the galangal into thin rounds (about 10 slices) and add them to the pot. Tear and bruise 5 kaffir lime leaves to release their aroma, then add them as well.
Step 3
Prep 1 stalk of lemongrass by cutting off the bottom end and the green woody top. Smash/bruise the stalk with the back of a knife to break the cells, cut into 1.5-inch pieces, and add to the pot.
Step 4
Bring the coconut broth to a boil on the stove, then lower the heat and let it simmer for 15 minutes to fully infuse the herb flavors.
Step 5
Add 1-2 bruised Thai chilies (depending on heat preference) and the sliced oyster mushrooms. Let them cook for a minute.
Ingredients List
Important Notes
The herbs (lemongrass, galangal, kaffir lime leaves) are for flavoring only and are tough to chew; warn guests not to eat them.
Coconut milk contains both water and fat, which is perfect for extracting both water-soluble and fat-soluble flavor compounds from Thai herbs.
To avoid a soup that tastes too fishy, use salt instead of extra fish sauce to adjust the final saltiness.
Always turn off the heat before adding lime juice to preserve its fresh, bright acidity and prevent it from becoming bitter.
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