Tom Kha Gai (Thai Coconut Chicken Soup)

Pailin's recommended dish for beginners to Thai food - milder and creamier than tom yum. "Tom" means to boil, "kha" means galangal, and "gai" means chicken.

IngredientsClear All

For the soup base

• 2 cups chicken stock (unsalted, preferably homemade)
• 1½ cups coconut milk
• 1/2 tsp table salt

For the protein

• 1 lb boneless skinless chicken thigh, cut into 1-inch pieces

Thai aromatics

• 1 stalk lemongrass, bottom half smashed and cut into 2-inch pieces
• 12 thin slices galangal (fresh or frozen)
• 5 makrut lime leaves, twisted to bruise and torn into large chunks
• 1-3 Thai chilies, smashed or cut into large pieces (to taste)

Vegetables and seasonings

• 5.5 oz oyster mushrooms, torn into bite-size pieces
• 2 tbsp fish sauce (divided)
• 1 tsp finely chopped palm sugar (or granulated sugar)
• 2½ tbsp lime juice (added at end)

For serving

• Chopped green onion and/or cilantro for garnish
• Jasmine rice (optional)

Instructions

1. Cook the chicken: Bring chicken stock and salt to a boil in a medium pot. Add chicken thigh pieces and simmer gently for 15 minutes until fork tender.

2. Add aromatics and mushrooms: Add coconut milk, lemongrass, galangal, lime leaves, chilies, mushrooms, half the fish sauce (1 tbsp), and sugar. Simmer for 5 minutes to infuse the flavors.

3. Season to taste: Taste the soup and add remaining fish sauce as needed to adjust saltiness.

4. Finish with lime: Turn off heat and add lime juice (start with 2 tbsp and adjust to your preference - you want a balance of creamy, salty, and sour).

5. Garnish and serve: Garnish with chopped green onions and/or cilantro. Serve with jasmine rice as part of a larger Thai meal, or enjoy on its own.

Notes

Key Thai ingredients:

• Galangal: Similar to ginger but with a unique citrusy, pine-like flavor. Not really substitutable, but if unavailable, use ginger as a last resort
• Makrut lime leaves: Also called kaffir lime leaves, provide distinctive citrus aroma
• Lemongrass: Use only the bottom white/pale green part, smash to release oils
• Thai chilies: Adjust heat level to your preference (1 for mild, 3 for spicy)

Finding ingredients: Most Asian grocery stores carry galangal (frozen if not fresh), makrut lime leaves (often in freezer section), and lemongrass

Make ahead: Can prep aromatics ahead of time. The soup is best fresh but can be refrigerated for 2-3 days. The herbs will continue to infuse flavor.

Substitutions:

• Chicken breast can be used but thighs are more forgiving
• Button mushrooms work if oyster mushrooms unavailable
• Regular lime leaves are NOT the same as makrut lime leaves - if you can't find makrut, add extra lime zest

Tips:

• Don't boil the coconut milk vigorously or it may separate
• Remove the large herb pieces before serving (lemongrass, galangal, lime leaves) - they're not meant to be eaten
• The balance of salty (fish sauce), sour (lime), and sweet (sugar) is key

Family notes: This is a regular rotation meal - serve with Thai vegetables as a complete dinner

Source

From Hot Thai Kitchen by Pailin Chongchitnant