Tom Kha Gai (Thai Coconut Galangal Chicken Soup)
Why this recipe works
- Aromatic base: Lemongrass, galangal and chilli are simmered first so the stock takes on their fragrance before the chicken is added.
- Balanced richness: Coconut milk gives body, while fish sauce, sugar and lime keep the soup savoury, bright and well-rounded.
- Fast cooking: Thinly sliced chicken and mushrooms cook directly in the broth, keeping the method simple and the total time manageable.
- Smooth coconut broth: Warming the coconut milk gently at the end helps preserve a creamy, even texture.
Get the most out of this recipe
Adjust the heat
- For less heat: Use less chilli in the simmering stage and save the remaining slices as an optional garnish.
- For more heat: Add extra sliced chilli at the end for a fresher, sharper heat without overwhelming the coconut broth.
- Keep it balanced: If the soup tastes too fiery, add a little more coconut milk and finish with lime to restore brightness.
Ingredient notes
- Galangal is key: Galangal gives tom kha its distinctive citrusy, peppery aroma; ginger will make a pleasant soup, but it changes the character of the dish.
- Bruise the lemongrass: Lightly crushing the stalks helps release their fragrance into the broth while keeping them easy to remove before serving.
- Add lime to taste: Lime is best added near the end, then adjusted gradually so the soup tastes bright rather than sour.
Make-ahead tips
- Infuse the broth ahead: The stock can be simmered with lemongrass, galangal and chilli in advance, then strained and refrigerated before adding the chicken and mushrooms.
- Reheat gently: Warm leftovers over low heat until piping hot, avoiding a hard boil so the coconut milk stays smooth.
- Finish fresh: Add coriander and a final squeeze of lime just before serving for the cleanest flavour.
Authenticity notes
- Built on aromatic infusion: The soup’s identity comes from infusing the broth with galangal and lemongrass before enriching it with coconut milk.
- Mushroom variations: Mushrooms are a natural fit in tom kha; shiitake gives a deeper savoury flavour, while milder mushrooms keep the broth more delicate.
Equipment you'll need
Ingredients
Instructions
- Trim the lemongrass and lightly bruise the stalks with the back of a knife. Thinly slice the red chilli. Slice the chicken and mushrooms into bite-sized pieces.
- Bring the chicken stock to a gentle simmer in a stockpot. Add the lemongrass, galangal paste and half the chilli, then simmer for 8 minutes so the broth turns fragrant.
- Add the chicken and simmer gently for 6 to 8 minutes, stirring occasionally, until the chicken is just cooked through. Add the mushrooms and cook for 3 to 4 minutes until tender.
- Stir in the coconut milk and warm through over low heat for 2 to 3 minutes; do not let it boil. Stir in the fish sauce and caster sugar, then squeeze in the juice of 1 lime and taste. Add more lime juice from the second lime if you want it sharper.
- Remove and discard the lemongrass pieces. Ladle into bowls and finish with fresh coriander and the remaining chilli.
Recipe notes
Tips
- Keep the soup at a gentle simmer and avoid boiling after adding the coconut milk to prevent it splitting.
- For a cleaner texture, strain the broth after simmering the lemongrass and galangal paste, then return it to the pot before adding the chicken and mushrooms.
- If serving vulnerable groups, make sure the chicken is cooked until piping hot throughout with no pink remaining.
Substitutions
- Replace chicken breast with chicken thighs boneless skinless for a juicier result; simmer a few minutes longer until fully cooked.
- Replace mushrooms with shiitake mushrooms for a deeper, more savoury flavour.
- Replace caster sugar with honey for a rounder sweetness; add it off the heat and taste as you go.
Storage
- Refrigerate up to 3 days
- Cool quickly, cover and refrigerate. Reheat gently in a saucepan over low heat until piping hot, avoiding a hard boil to keep the coconut milk smooth; add a fresh squeeze of lime after reheating if needed.
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Recipe overview
- Servings: 4 bowls
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
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