Tom Kha Gai Recipe
Coconut milk, chicken, mushroom, galangal, lemongrass, kaffir lime, shallots, cilantro and culantro.
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Ingredients
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Broth & Aromatics
Protein & Vegetables
Seasoning
Method
Broth & Aromatics
- 1
Prepare aromatics
Peel and slice galangal into 1/8-inch rounds. Trim lemongrass, remove outer tough layers, smash stalks lightly with the back of a knife and cut into 2-3 pieces each. Thinly slice shallots. Tear kaffir lime leaves into pieces to release oils. Tie the cilantro stems into a loose bundle (optional) for easy removal.
- 2
Simmer broth
In a medium pot, bring chicken stock to a gentle simmer over medium heat. Add sliced galangal, smashed lemongrass, torn kaffir lime leaves, sliced shallots and the cilantro stem bundle. Reduce heat to low and simmer gently for 10–12 minutes to infuse the broth; do not boil vigorously to preserve aroma.
- 3
Add coconut milk
Lower temperature so the broth is barely simmering. Stir in the coconut milk and warm through over low heat for 3–4 minutes. Keep the soup below a simmering boil to prevent coconut milk from breaking.
Protein & Vegetables
- 4
Cook mushrooms
Add the halved or sliced mushrooms to the gently simmering coconut broth and cook for 3 minutes, until just tender.
- 5
Poach chicken
Increase heat slightly so the broth reaches a gentle simmer (not rolling). Add the thinly sliced chicken thighs and simmer 4–5 minutes, until the chicken is cooked through and opaque. Avoid overcooking to keep chicken tender.
Seasoning & Finish
- 6
Season soup
Remove the cilantro stem bundle and any large pieces of lemongrass if desired. Stir in fish sauce, sugar, and white pepper. Taste and adjust seasoning: add more fish sauce for saltiness or a pinch of salt if needed.
- 7
Acid and heat
Remove the pot from the heat. Stir in lime juice a tablespoon at a time to reach a bright, tangy balance—approximately 2–3 tablespoons total. Add sliced Thai chiles to taste for heat.
- 8
Finish and garnish
Ladle soup into bowls. Sprinkle with chopped cilantro leaves and chopped culantro (if using). Serve immediately with extra lime wedges and fish sauce on the side.