Authentic Tom Kha Gai (Chicken Coconut Galangal Soup)
ID: b5f38855...
A classic, world-famous Thai chicken coconut soup infused with galangal, lemongrass, and kaffir lime leaves. This soup is rich, creamy, aromatic, and offers a perfect comforting balance of sweet, salty, and sour flavors.
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🍳 Cooking Flow
Prep the aromatics: galangal, lemongrass, kaffir lime leaves, and chilies. → Braise the chicken thighs in salted chicken stock for 20 minutes until tender. → Add coconut milk, prepped herbs, palm sugar, and some fish sauce, then simmer to infuse. → Cook the mushrooms in the soup briefly and adjust seasoning with fish sauce. → Turn off the heat, stir in lime juice, garnish with green onions, and serve.
Cooking Steps
Brief Cooking Order
Prep the aromatics: galangal, lemongrass, kaffir lime leaves, and chilies. → Braise the chicken thighs in salted chicken stock for 20 minutes until tender. → Add coconut milk, prepped herbs, palm sugar, and some fish sauce, then simmer to infuse. → Cook the mushrooms in the soup briefly and adjust seasoning with fish sauce. → Turn off the heat, stir in lime juice, garnish with green onions, and serve.
Introduction
A classic, world-famous Thai chicken coconut soup infused with galangal, lemongrass, and kaffir lime leaves. This soup is rich, creamy, aromatic, and offers a perfect comforting balance of sweet, salty, and sour flavors.
Step 1
Prep the herbs: slice the galangal into thin rounds, smash the lemongrass stalk to release aromatic oils and cut it into chunks, and set the kaffir lime leaves aside.
Step 2
Bring the chicken stock to a boil in a pot and add 1 teaspoon of salt.
Step 3
Add the chicken thighs to the boiling stock. Reduce the heat to a low simmer and braise for about 20 minutes until the chicken is fork-tender.
Step 4
If needed, transfer the chicken and broth to a larger pot.
Step 5
Add the coconut milk, sliced galangal, lemongrass chunks, bruised chilies, torn kaffir lime leaves, palm sugar, and about 1 tablespoon of fish sauce. Bring to a boil and simmer for a few minutes to let the herbs infuse.
Ingredients List
Important Notes
Using homemade chicken stock instead of water as the base significantly improves the richness and flavor profile of the soup.
Braising the chicken thighs in salted stock beforehand ensures the chicken is tender and seasoned thoroughly all the way to the center.
Do not use chicken breast for the braising method as it is too lean and will become dry. If using chicken breast, marinate it and add it at the very end instead.
The traditional herbs (galangal, lemongrass, kaffir lime leaves) are left in the soup for aroma but are tough and not meant to be eaten. Inform your guests or wrap them in a cheesecloth/strainer during cooking for easy removal.
Unlike Tom Yum, Tom Kha Gai should not be overly sour or spicy. The sourness should be a secondary, balancing note.
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