Tom Kha Gai features tender chicken simmered in coconut milk infused with galangal, lemongrass, kaffir lime leaves, and chili for a rich, aromatic broth. The soup is brightened with lime juice and fish sauce, creating a harmonious balance of creamy, sour, and savory flavors. Traditionally enjoyed as a starter or light main course, Tom Kha Gai is both comforting and refreshingly fragrant, perfect for any season.
Ingredients (Serves 4)
400g chicken breast or thigh, thinly sliced
3 cups coconut milk
2 cups chicken stock
2 stalks lemongrass, smashed and cut into 3-inch pieces
3–4 slices fresh galangal
4 kaffir lime leaves, torn
3–4 Thai red chilies, sliced
200g mushrooms, sliced
3 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon sugar
Fresh cilantro for garnish
Instructions
In a large pot, combine coconut milk and chicken stock and bring to a gentle simmer over medium heat. Add lemongrass, galangal, kaffir lime leaves, and chilies, simmering for 5–7 minutes to release their aroma. Add the chicken slices and mushrooms, cooking for 5–7 minutes until the chicken is fully cooked. Stir in fish sauce and sugar, tasting to balance saltiness and sweetness.
Remove the pot from heat and add lime juice, adjusting to your preference for tanginess. Serve hot, garnished with fresh cilantro. Accompany with steamed jasmine rice if desired to enjoy the creamy, aromatic soup fully.
Tips for Authentic Flavor
Use fresh galangal and lemongrass for true Thai aroma.
Adjust chilies to your preferred spice level.
Do not overcook chicken; it should remain tender.
Coconut milk adds richness—shake the can before using for even texture.
Serve immediately; the flavors are brightest when freshly cooked.