Description
Learn how to make an authentic Tom Kha Gai Soup, a classic Thai coconut soup packed with flavors of galangal, lemongrass, and kaffir lime leaves. This soup is creamy, aromatic, and perfect for a cozy meal.
Ingredients
Scale
Chicken Soup Base:
- 1 pound boneless, skinless chicken thighs (thinly sliced)
- 4 cups chicken broth
Flavoring Ingredients:
- 1 can (13.5 oz) coconut milk
- 4–5 slices galangal (or ginger if unavailable)
- 2 stalks lemongrass (trimmed and smashed)
- 4 kaffir lime leaves (torn into pieces)
- 1 cup mushrooms (sliced, straw or button)
- 2 Thai bird’s eye chilies (crushed)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon palm sugar (or brown sugar)
- fresh cilantro leaves and extra lime wedges for garnish
Instructions
- Prepare the Broth: In a large pot, bring chicken broth to a gentle boil. Add galangal, lemongrass, and kaffir lime leaves, and simmer for 5–10 minutes to infuse the broth.
- Cook the Chicken: Add the chicken and cook for 5–7 minutes or until fully cooked.
- Add Flavorings: Stir in the coconut milk, mushrooms, and crushed chilies. Simmer for another 5 minutes until mushrooms are tender.
- Season and Serve: Add fish sauce, lime juice, and palm sugar. Taste and adjust seasoning if needed. Remove galangal, lemongrass, and lime leaves before serving. Ladle into bowls and garnish with fresh cilantro and lime wedges.
Notes
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Adjust the number of chilies to your heat preference.
- Galangal and kaffir lime leaves are essential for authentic flavor and are available at Asian markets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 65mg
