Authentic Tom Kha Gai
A Fragrant Thai Coconut Chicken Soup
Tom Kha Gai, also known as Thai Coconut Chicken Soup, is a lovely thai dish that is very popular in Thai cuisine. This flavorsome soup balances the technical flavors of lemongrass, galangal, and kaffir lime leaves with the sweetness of coconut milk and the tenderness of chicken. A mixed blend of sweet, sour, salty, and spicy notes, Tom Kha Gai is not just a soup—it's a wander through the street markets and busy kitchens of Thailand.
Originating from the central areas of Thailand, this soup has gained international recognition for its comforting flavor profile. The name "Tom Kha Gai" translates to "boiled galangal chicken," pointing to the importance of galangal—a rhizome similar to ginger but with a peppery and citrusy taste.
Tom Kha Gai is a great choice. This recipe will take you through making an authentic Thai classic in your own kitchen, bringing the vibrant tastes of Thailand to your kitchen table.
Ingredient Spotlight
Before we dive into the recipe, let's take a better look at the main ingredients that give Tom Kha Gai its unique flavor:
Galangal:
Flavor profile: Sharp, citrusy, and a little bit woody
Appearance: Close to ginger but with paler flesh and smoother skin
Health benefits: Contains antioxidants and may have anti-inflammatory properties
Storage: Wrap in a paper towel and store in the refrigerator for up to two weeks
Substitute: Ginger can be used, though it will alter the flavor a little bit.
Kaffir Lime Leaves:
Flavor profile: A nice citrus aroma with a slight bitterness
Appearance: Dark green, glossy, double leaves
Health benefits: Rich in antioxidants and may aid digestion
Storage: Wrap in slightly damp paper towel and refrigerate for up to a week
Substitute: Lime zest and bay leaf
Lemongrass:
Flavor profile: Lemony, floral, and slightly sweet
Appearance: Long, pale green stalks with a bulbous base
Health benefits: Contains some antioxidants
Storage: Its better to wrap it in plastic and pit in the fridge for up to 2 weeks
Preparation tip: Use only the bottom third of the stalk, remove outer layers, and bash it to release flavors
Things To Look For When Choosing
Look for galangal that is firm with smooth skin
Choose kaffir lime leaves that are dark green and glossy, dont choose wilted or brown leaves
Only use lemongrass stalks that are fragrant, firm, and free from bruising or discoloration
These ingredients are key to getting the flavor of Tom Kha Gai. While they might require a trip to an Asian grocery store, the unique taste they bring to the dish is well worth it.
Tom Kha Gai Ingredients
2 cups chicken breast, thinly sliced
4 cups coconut milk
2 cups chicken broth
4 stalks lemongrass, bottom third only, crushed and cut into 2-inch pieces
6 kaffir lime leaves, torn
1 inch galangal, sliced
2 Thai bird's eye chilies, crushed (adjust to taste)
8 oz oyster mushrooms, sliced
1 medium tomato, cut into wedges
3 tbsp fish sauce
2 tbsp palm sugar (or brown sugar)
1/4 cup lime juice (about 2-3 limes)
1/4 cup cilantro leaves, for garnish
Cooking Equipment Needed For Tom Kha Gai
Large pot or Dutch oven
Knife and cutting board
Measuring cups and spoons
Wooden spoon or ladle for stirring
Citrus juicer (optional, but helpful for limes)
Small bowl for combining fish sauce and sugar
Method of Preparation - How To Cook Tom Kha Gai
In a large pot over medium heat, combine the coconut milk and chicken broth. Bring to a gentle simmer.
Add the lemongrass, kaffir lime leaves, galangal, and Thai chilies to the pot. Simmer for about 5 minutes to infuse the liquid with these aromatic ingredients.
Add the sliced chicken breast to the pot. Cook for about 5-7 minutes, or until the chicken is nearly cooked through.
Add the oyster mushrooms and tomato wedges. Simmer for an additional 3-4 minutes until the mushrooms are tender.
In a small bowl, mix the fish sauce and palm sugar until the sugar dissolves. Add this mixture to the soup, stirring gently to combine.
Remove the pot from heat and stir in the lime juice. Taste and adjust the seasoning if needed, balancing the sour, salty, and sweet flavors to your preference.
Ladle the soup into bowls, making sure each serving has a good mix of chicken, mushrooms, and tomatoes.
Garnish with fresh cilantro leaves just before serving.
Optionally, remove the lemongrass, galangal slices, and kaffir lime leaves before serving, or warn guests to eat around these inedible aromatics.
Shopping List For Tom Kha Gai
Chicken breast
Coconut milk (canned, unsweetened)
Chicken broth
Lemongrass stalks
Kaffir lime leaves (fresh or dried)
Galangal root
Thai bird's eye chilies
Oyster mushrooms
Tomato
Fish sauce
Palm sugar (or brown sugar)
Limes
Fresh cilantro
(Optional: If you don't have these already) Measuring cups and spoons, large pot or Dutch oven
Nutritional Information
Note: Values are approximate and based on using full-fat coconut milk and chicken breast.
Per serving (assuming 4 servings):
Calories: 450
Total Fat: 35g
Saturated Fat: 28g
Cholesterol: 50mg
Sodium: 850mg
Total Carbohydrates: 15g
Dietary Fiber: 2g
Sugars: 5g
Protein: 25g
Tom Kha Gai Key Nutrients
High in potassium from coconut milk
Good source of vitamin C from lime juice and lemongrass
Contains manganese and copper from galangal and lemongrass
Provides medium-chain triglycerides (MCTs) from coconut milk, which may have health benefit
health benefits
The combination of chicken and coconut milk provides a good balance of protein and healthy fats.
Galangal, lemongrass, and kaffir lime leaves have anti-inflammatory properties.
The soup's warmth and spice can help clear sinuses and potentially boost metabolism
FAQ Section
Here are some common questions and answers about Tom Kha Gai:
Q: Can I make Tom Kha Gai vegetarian or vegan?
A: Yes! Replace the chicken with firm tofu or mixed vegetables like bell peppers and zucchini. Use vegetable broth instead of chicken broth, and substitute soy sauce or tamari for fish sauce.
Q: I can't find kaffir lime leaves. What can I use instead?
A: While the flavor won't be exactly the same, you can substitute with 1 tablespoon of lime zest plus 1 bay leaf per 4 kaffir lime leaves called for in the recipe.
Q: How spicy is this soup?
A: The spice level can be adjusted to your taste. Start with one Thai chili and add more if desired. For a milder version, use sliced bell pepper instead.
Q: How long can I store leftover Tom Kha Gai?
A: Store in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight!
Q: My soup curdled. What happened?
A: This can happen if the soup boils. Keep it at a gentle simmer and avoid adding lime juice until after removing from heat.
Q: Can I freeze Tom Kha Gai?
A: While possible, freezing may affect the texture of the coconut milk. If freezing, do so before adding the lime juice and reheat gently, adding fresh lime juice just before serving.
Tips and Variations
For a vegetarian version, replace the chicken with firm tofu and use vegetable broth instead of chicken broth. Substitute soy sauce for fish sauce.
If you can't find galangal, you can substitute with ginger, though the flavor will be slightly different.
For a creamier soup, use all coconut milk instead of a mix of coconut milk and broth.
Experiment with different mushroom varieties like shiitake or enoki for varied textures and flavors.
Serve with jasmine rice on the side for a more substantial meal.
Enjoy your homemade Tom Kha Gai, and let the aromatic flavors transport you to the bustling streets of Thailand!