Authentic Tom Kha Gai (Thai Coconut Chicken Soup)
A creamy, tangy, and deeply fragrant Thai coconut chicken soup that comes together in just 25 minutes. Built around the essential flavors of galangal, lemongrass, and makrut lime leaves.
Ingredients
Soup Base
- 2 cups chicken stock unsalted, preferably homemade
- 1 1/2 cups coconut milk full-fat, canned or carton
- 1/2 tsp table salt adjust to taste later
- 1 lb chicken thigh boneless, skinless, cut into 1-inch pieces
Aromatics & Vegetables
- 1 stalk lemongrass bottom half only, smashed and cut into 2-inch pieces
- 12 slices galangal thinly sliced, fresh or frozen
- 5 leaves makrut lime leaves twisted to bruise and torn
- 1-3 Thai chilies smashed until broken
- 5.5 oz oyster mushrooms torn into bite-size pieces
Seasoning & Garnish
- 2 tbsp fish sauce high quality
- 1 tsp palm sugar finely chopped (or granulated sugar)
- 2 1/2 tbsp lime juice freshly squeezed
- green onion and cilantro chopped, for garnish
Instructions
- Bring chicken stock and salt to a gentle boil in a heavy-bottomed pot over medium heat. Add the cubed chicken thighs and simmer for 15 minutes until tender.
- Reduce heat to medium-low. Pour in the coconut milk. Add the smashed lemongrass, galangal, torn lime leaves, and Thai chilies.
- Stir in the oyster mushrooms, palm sugar, and half of the fish sauce. Simmer gently for 5 minutes. Do not let the soup boil hard to prevent the coconut milk from separating.
- Remove the pot from heat entirely. Stir in the fresh lime juice. Taste and add remaining fish sauce if needed to balance the sour, salty, and sweet flavors.
- Ladle into bowls and garnish with chopped green onions and cilantro. Serve with jasmine rice on the side.
Notes
Note: The galangal, lemongrass, and lime leaves are for infusion only and are typically not eaten. Avoid boiling the soup vigorously after adding coconut milk to keep the broth silky.