Tom Kha Gai (ต้มข่าไก่) is a popular Thai soup that’s rich, aromatic, and comforting, with a perfect balance of creamy coconut milk, tangy lime, spicy chili, and fragrant herbs like lemongrass and galangal. Here’s a simple recipe you can try at home!
Thai Tom Kha Gai (Chicken Coconut Soup) Recipe
Ingredients:
- For the Broth:
- 4 cups (1 liter) coconut milk (use full-fat for a richer taste)
- 2 cups chicken broth (or water)
- 1 stalk lemongrass, cut into 3-inch pieces and smashed
- 4-6 slices galangal (if you can’t find galangal, use ginger as a substitute)
- 3-4 kaffir lime leaves, torn into pieces
- 2-3 Thai bird’s eye chilies (or to taste), smashed (for heat)
- 1 small onion, quartered
- 1-2 medium tomatoes, quartered
- 200g (7 oz) chicken breast or thighs, thinly sliced (boneless, skinless)
- For the Flavoring:
- 3-4 tablespoons fish sauce (or to taste)
- 1 tablespoon sugar (palm sugar if possible, but white sugar works fine)
- Juice of 2-3 limes (to taste, adjust for tartness)
- Optional: 1 tablespoon tamarind paste for a deeper sour flavor
- For Garnish:
- Fresh cilantro leaves
- Sliced red chili (optional, for extra heat and color)
- Extra lime wedges
- Optional: Thai chili paste (Nam Prik Pao), if you want extra depth
Instructions:
- Prepare the Broth:
- In a large pot, combine the coconut milk and chicken broth (or water). Add the smashed lemongrass, galangal slices, kaffir lime leaves, bird’s eye chilies, onion, and tomatoes.
- Bring to a boil over medium heat, then lower the heat to a simmer. Let it simmer for 10-15 minutes to allow the flavors to meld together. (You can cover it partially to avoid splatters, but leave some room for steam to escape).
- Cook the Chicken:
- Add the sliced chicken to the broth and cook for about 5-7 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- Season the Soup:
- Once the chicken is cooked, add the fish sauce, sugar, and lime juice. Taste and adjust the seasoning by adding more fish sauce, lime juice, or sugar as needed. If you prefer a deeper sourness, you can also add tamarind paste at this point.
- Final Touches:
- Remove the soup from the heat. Discard the lemongrass, galangal, and lime leaves if you prefer (they’re more for flavor than eating).
- Ladle the soup into bowls and garnish with fresh cilantro leaves, sliced red chili (if using), and a squeeze of lime.
- Serve: Serve hot with steamed jasmine rice or enjoy as a standalone dish.
Tips:
- Spice Level: Adjust the number of bird’s eye chilies according to your heat preference. You can also remove the chilies before serving if you like the flavor but don’t want the heat.
- Galangal Substitute: If galangal is hard to find, fresh ginger is a decent substitute, though it will alter the taste slightly.
- Vegan Version: For a vegan version, use tofu or mushrooms instead of chicken, and vegetable broth instead of chicken broth.
This soup is creamy, tangy, and just the right amount of spicy, with a rich coconut base that makes it so comforting, especially in colder weather!
