Tom Kha Gai
A mild, creamy Thai soup where coconut milk carries the flavor of galangal, lemongrass, and kaffir lime leaf — gentler and richer than its cousin tom yum.
Meat
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cans (400ml each) full-fat coconut milk
- 300g chicken thigh, thinly sliced
- 4-5 slices galangal
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 4 kaffir lime leaves, torn
- 150g mushrooms (straw or button), halved
- 3 tbsp fish sauce
- 2-3 tbsp lime juice
- 1-2 Thai chilies, bruised (optional, for mild heat)
- Cilantro, to garnish
Steps
- Heat the coconut milk in a pot over medium heat (do not boil hard). Add the galangal, lemongrass, and kaffir lime leaves, and simmer for 5 minutes to infuse.
- Add the chicken and mushrooms, and simmer gently until the chicken is just cooked through, about 8-10 minutes.
- Stir in the fish sauce and Thai chilies if using.
- Remove from heat and stir in the lime juice just before serving (adding it off the heat preserves its bright flavor).
- Garnish with cilantro. Note that the galangal, lemongrass, and lime leaves are for flavoring only and are not meant to be eaten.