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Tom Kha Gai Soup Recipe

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Tom Kha Gai is a creamy and fragrant Thai coconut soup, infused with lemongrass, kaffir lime leaves, galangal, and tender chicken. This comforting and flavorful dish is perfect for a cozy meal. Adjust the spice level to your liking

Ingredients

Scale

  1. For the Soup Base:

    • 1 lb (450g) chicken breast, thinly sliced
    • 4 cups coconut milk
    • 2 cups chicken broth

  2. Aromatics:

    • 3–4 stalks lemongrass, cut into 2-inch pieces and lightly smashed
    • 3–4 kaffir lime leaves, torn
    • 3–4 slices galangal (or substitute with ginger if unavailable)
    • 2–3 Thai bird’s eye chilies, smashed (adjust to spice preference)

  3. Vegetables & Add-Ins:

    1. 1 cup mushrooms (button or straw mushrooms, sliced)
    2. 2 tablespoons fish sauce (or to taste)
    3. 1 tablespoon sugar
    4. 3 tablespoons lime juice (freshly squeezed)
    5. 1–2 teaspoons tamarind paste (optional, for extra tanginess)
    6. Fresh cilantro and scallions, chopped (for garnish)

Instructions

  • Prepare the Broth:
    In a large pot, bring the chicken broth and coconut milk to a gentle simmer over medium heat. Add lemongrass, kaffir lime leaves, galangal, and chilies to the pot. Let it simmer for 5-10 minutes to infuse the broth with aromatic flavors.

  • Cook the Chicken:
    Add the thinly sliced chicken to the simmering broth. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked.

  • Add Mushrooms and Seasonings:
    Stir in the mushrooms and cook for another 3-4 minutes, until tender. Add fish sauce, sugar, and tamarind paste (if using). Taste and adjust the seasoning to your preference.

  • Finish with Lime Juice:
    Remove the pot from heat and stir in the freshly squeezed lime juice. Avoid boiling after adding lime juice to preserve its tangy flavor.

  • Serve and Garnish:
    Ladle the soup into bowls and garnish with fresh chopped cilantro and scallions. Serve hot with steamed jasmine rice or enjoy on its own.

Notes

  • Galangal vs. Ginger: Galangal is traditional for Tom Kha Gai, but ginger can be substituted if galangal is unavailable. Galangal has a more citrusy and peppery flavor.
  • Adjusting Spice: Control the spiciness by adjusting the number of Thai chilies or removing them after simmering if you prefer a milder soup.

Nutrition

Find it online: https://grandmarecipesflash.com/tom-kha-gai-soup-recipe/