THAI RECIPE

Authentic Tom Kha Gai
(Thai Coconut Galangal Chicken Soup)

ต้มข่าไก่ สูตรไทยแท้

PREP TIME:

15 mins

COOKING TIME:

20 mins

DIFFICULTY:

Easy

SERVES:

4

Tom Kha Gai is a masterclass in Central Thai flavor balance, uniting the silken richness of coconut milk with the sharp, piney aroma of fresh galangal. This traditional soup delivers a soothing yet complex profile—tart, salty, mildly spicy, and deeply creamy. Rooted in ancient home-cooking techniques, this recipe honors the delicate process of infusing herbs without boiling the coconut milk, ensuring a flawless, velvet-like texture every time.

INGREDIENTS

500 g Boneless chicken thigh, cut into bite-sized pieces
400 ml Coconut milk
200 ml Coconut cream
250 ml Light chicken broth or water
15 slices Fresh galangal, thinly sliced
2 stalks Lemongrass, bottom half only, bruised and cut into 2-inch pieces
5 leaves Makrut lime leaves, central stems removed and torn
200 g Straw mushrooms, halved
10 Bird’s eye chilies, lightly bruised
4 tbsp High-quality fish sauce
4 tbsp Freshly squeezed lime juice
1 tsp Palm sugar, finely chopped
1 handful Fresh coriander, roughly chopped

SHOP THE RECIPE

Tom Kha Gai

Thai Coconut Galangal Chicken Soup

$6.00

Instructions

Step 1

Infuse the Coconut Broth

Gently heat the light chicken broth and coconut milk in a heavy-bottomed pot over medium-low heat. Add the bruised lemongrass and sliced galangal. Simmer gently for 5 to 7 minutes to extract the fragrant essential oils. Never allow the liquid to reach a rolling boil, as high heat will cause the coconut milk to curdle and separate.

Step 2

Cook the Chicken

Add the sliced chicken thighs and the torn makrut lime leaves to the gently simmering broth. Stir occasionally and let it cook for about 5 minutes until the chicken turns opaque and tender. Maintaining a gentle, steady simmer ensures the poultry remains incredibly succulent and soft.

Step 3

Add the Mushrooms and Seasoning

Stir in the straw mushrooms and the chopped palm sugar. Continue to simmer for another 3 minutes until the mushrooms are tender. The small amount of palm sugar is not meant to make the soup overtly sweet, but rather to round out the sharp edges of the salt and acidity, creating a seamless flavor profile.

Step 4

Incorporate the Coconut Cream

Pour in the rich coconut cream and add the lightly bruised bird’s eye chilies. Stir gently and let the soup warm through for just 1 to 2 minutes, ensuring it does not bubble or boil. This late addition of coconut cream gives the broth its signature luxurious, velvety mouthfeel without risking separation.

Step 5

Season Off the Heat

Remove the pot entirely from the stove. Stir in the fish sauce and freshly squeezed lime juice. Tasting is crucial here; adjust the balance to achieve a harmonious blend of sour, salty, and creamy notes. Ladle the hot soup into a serving bowl and garnish generously with fresh coriander before serving.

Heritage Tip

Content: The soul of this dish lies entirely in the galangal (kha). Unlike ginger, galangal has a tough, woody texture and a sharp, citrus-pine flavor that cannot be substituted. In traditional Thai homes, the galangal, lemongrass, and lime leaves are steeped to perfume the broth but are never meant to be eaten. Leave these large, aromatic pieces in the bowl; they serve as a beautiful visual cue of the soup’s authentic, rustic roots.

Authentic Tom Kha Gai (Thai Coconut Galangal Chicken Soup)