A classic Thai soup made with creamy coconut milk, tender chicken, galangal, lemongrass and fresh lime. Rich, fragrant, slightly sour and gently spicy.
30 minutes
4 servings
Ingredients
- 400 g chicken breast or chicken thighs, thinly sliced
- 400 ml coconut milk
- 500 ml chicken stock
- 200 g mushrooms, sliced
- 3–4 slices galangal
- 2 stalks lemongrass, bruised and cut into pieces
- 5–6 kaffir lime leaves, torn
- 2–4 Thai bird’s eye chilies, lightly crushed
- 2–3 tbsp fish sauce
- 2–3 tbsp fresh lime juice
- 1 tsp sugar (optional)
- Fresh coriander, for garnish
- Extra lime wedges, to serve
Instructions
- Prepare the broth. Add the chicken stock, galangal, lemongrass, kaffir lime leaves and chilies to a pot. Simmer for 5–10 minutes to release the flavours.
- Add the coconut milk. Pour in the coconut milk and bring gently to a simmer. Avoid boiling hard.
- Cook the chicken. Add the sliced chicken and simmer for 5–8 minutes, until cooked through.
- Add the mushrooms. Cook for another 3–5 minutes until tender.
- Season the soup. Add fish sauce, lime juice and sugar if needed. Taste and adjust the balance of salty, sour and spicy.
- Serve. Garnish with fresh coriander and serve hot with lime wedges. Steamed jasmine rice on the side is a great choice.
Tips for an authentic Thai flavour
- Galangal gives Tom Kha Gai its distinctive flavour. Ginger is not quite the same, but can be used if necessary.
- Add the lime juice near the end to keep its fresh, sour taste.
- Traditionally, the galangal, lemongrass and lime leaves are left in the soup for flavour but are not usually eaten.
- For a richer soup, use more coconut milk. For a lighter version, add a little extra chicken stock.
Enjoy Our homemade Tom Kha Gai!