Tom Kha Ghai Recipe

Peel and slice galangal into 1/8" rounds. Smash the lemongrass stalks with the flat side of a knife and cut into 2–3" pieces. Halve the shallots. Tear kaffir lime leaves to release oils (discard central stem). Lightly crush chiles with the flat side of a knife (leave whole if you want milder heat).

Simmer aromatics

In a medium pot, combine 4 cups chicken broth and the prepared galangal, lemongrass, kaffir lime leaves, shallots and crushed chiles. Bring to a gentle simmer over medium heat. Reduce heat to low and simmer, uncovered, for 10 minutes to infuse flavors.

Add coconut milk

After 10 minutes, stir in 2 cups coconut milk and 1 cup mushrooms (and baby corn if using). Warm the soup until it is just below a simmer — do not boil hard after adding coconut milk, as it may separate. Simmer gently for 3–4 minutes.

If using chicken: add the thinly sliced chicken to the warm broth in a single layer. Simmer gently 3–5 minutes until the slices are no longer pink and are cooked through (internal temp ~165°F / 74°C). If using shrimp: add shrimp and simmer 2–3 minutes until pink and opaque. Add cherry tomatoes now if using and cook 1–2 minutes just to warm them.

Taste the broth and adjust mushrooms/vegetables so they are tender but not overcooked.

Remove pot from heat. Stir in 3 tablespoons fish sauce, 3 tablespoons fresh lime juice, 1 teaspoon palm sugar and 1 teaspoon soy sauce (if using). Taste and adjust: add more fish sauce for saltiness, more lime for brightness, or more sugar for balance. If you prefer more heat, add extra sliced chiles.

Discard large pieces of galangal and lemongrass before serving if desired (they are tough).

Ladle soup into bowls. Garnish with cilantro leaves, Thai basil if using, and thin slices of red chili for color. Serve immediately with extra lime wedges and fish sauce on the side for individual adjustment.