Tom Kha Gai (Coconut Chicken Soup)
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A light, comforting coconut chicken soup that embodies the flavors of Thai cuisine with galangal, lemongrass, and lime leaves.
00:25:00 total
Serves 4
medium
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Ingredients
- unsalted homemade chicken stock - as needed (or water, or store-bought chicken stock tasted for neutrality)
- chicken thighs - watch the video to see (boneless, skinless, cut into 1-inch pieces)
- salt - to taste
- galangal - watch the video to see (sliced into thin rounds)
- lemongrass - watch the video to see (bottom half only, smashed and cut into big chunks)
- kaffir lime leaves - watch the video to see (bruised and torn into big chunks)
- chili - 1 (cut on a diagonal, for gentle infusion)
- coconut milk - watch the video to see (adjust the ratio to chicken stock for desired richness)
- oyster mushrooms - watch the video to see (or straw mushrooms, preferred for their broth-holding gills)
- fish sauce - watch the video to see (half added during cooking, reserve the rest for adjustment at the end)
- palm sugar - a small amount (finely chopped, can substitute with white or brown sugar)
- lime juice - to taste (added at the end to prevent cooking off the fresh flavor)
- cilantro - optional (or green onions, for garnish)
Instructions
- Prepare Chicken Stock: Bring unsalted homemade chicken stock to a simmer. If using store-bought, ensure it's neutral in flavor.
- Cook Chicken: Add chicken thighs to the stock with some salt. Simmer gently for about 15 minutes until fork tender.
- Prep Herbs: Prepare galangal, lemongrass, and kaffir lime leaves as described. Cut one chili for a gentle infusion.
- Combine Soup Ingredients: Add coconut milk to the pot. Add all prepped herbs and the chili. Inform diners that these are not meant to be eaten but are for infusion purposes.
- Add Mushrooms and Season: Add oyster mushrooms. Season with half the fish sauce and a little palm sugar. Simmer for 4-5 minutes.
- Final Seasoning: Turn off the heat. Add lime juice, the rest of the fish sauce to taste, and adjust seasoning if necessary.
- Serve: Garnish with cilantro or green onions. Serve hot, ideally with jasmine rice.
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