Tom Kha Gai (Thai Coconut Chicken Soup)
ID: b75d6e82...
A classic, comforting Thai coconut chicken soup infused with the aromatic triad of galangal, lemongrass, and makrut lime leaves. It is incredibly rich yet light, savory, tangy, and mildly spicy.
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🍳 Cooking Flow
Simmer chicken thighs in chicken stock and salt for 15 minutes. → Pour in coconut milk and add prepared herbs (galangal, lemongrass, lime leaves, chili). → Add mushrooms, palm sugar, and fish sauce, then simmer for 4-5 minutes. → Turn off the heat, stir in lime juice, adjust seasoning to taste, and finish with cilantro.
Cooking Steps
Brief Cooking Order
Simmer chicken thighs in chicken stock and salt for 15 minutes. → Pour in coconut milk and add prepared herbs (galangal, lemongrass, lime leaves, chili). → Add mushrooms, palm sugar, and fish sauce, then simmer for 4-5 minutes. → Turn off the heat, stir in lime juice, adjust seasoning to taste, and finish with cilantro.
Introduction
A classic, comforting Thai coconut chicken soup infused with the aromatic triad of galangal, lemongrass, and makrut lime leaves. It is incredibly rich yet light, savory, tangy, and mildly spicy.
Step 1
Bring the unsalted chicken stock to a simmer in a pot over medium heat.
Step 2
Add the chicken thighs and salt. Lower the heat slightly and let the chicken simmer gently for about 15 minutes until it is fork-tender.
Step 3
While the chicken is simmering, prepare your herbs: slice the galangal, smash and cut the lemongrass, tear the makrut lime leaves, and slice the chili.
Step 4
Pour in the coconut milk and add all the prepared herbs (galangal, lemongrass, lime leaves, and chili) into the pot.
Step 5
Add the oyster mushrooms, followed by palm sugar and about half of the fish sauce. Stir gently and simmer for about 4 to 5 minutes.
Ingredients List
Important Notes
Do not substitute ginger for galangal; they have entirely different flavors, and galangal is the defining ingredient of this soup.
The herbs (galangal, lemongrass, lime leaves, chilies) are meant for infusion only and should not be eaten.
Use chicken thighs instead of chicken breast, as breasts will turn dry and tough during the 15-minute braise.
Traditional Tom Kha Gai is a clean, white soup. Drizzling red chili oil on top is a modern Western adaptation and is non-traditional.
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