Description
Tom Kha Gai is a fragrant, creamy Thai coconut soup that is a perfect balance of spicy, tangy, and savory flavors. Infused with aromatic galangal and lemongrass, the soup features tender chicken, rich coconut milk, and a punch of lime juice and fish sauce. The addition of fresh mushrooms, spinach, and cilantro completes this comforting and flavorful dish. Perfect for cozy nights or impressing guests with authentic Thai flavors.
Ingredients
Scale
- 1 can (14 oz) coconut milk
- 2–3 slices galangal (or ginger if unavailable)
- 2 stalks lemongrass, smashed and cut into pieces
- 2 chicken breasts, thinly sliced
- 1 tablespoon fish sauce
- 1–2 tablespoons lime juice (to taste)
- 1 medium onion, sliced
- 1 cup mushrooms, sliced (shiitake or button mushrooms work well)
- 1 cup spinach leaves
- 1–2 fresh red chilies, sliced (for garnish and added heat)
- 1/4 cup fresh cilantro leaves (for garnish)
- 3–4 cups water or chicken broth (depending on desired consistency)
- Optional: Thai bird’s eye chilies for extra heat
Instructions
- Prepare the Aromatics:
In a large pot, add the coconut milk and 3-4 cups of water or chicken broth. Bring to a gentle simmer over medium heat.
Add the galangal slices and lemongrass pieces. Let the broth simmer for 5-10 minutes to allow the flavors to infuse. - Cook the Chicken:
Add the thinly sliced chicken to the pot. Let it cook for about 5-7 minutes, or until the chicken is fully cooked through and tender. - Season the Soup:
Stir in the fish sauce and lime juice. Taste the broth and adjust the seasoning, adding more lime juice or fish sauce as needed to balance the flavors. - Add Vegetables:
Add the sliced onions, mushrooms, and spinach leaves. Continue to simmer for another 3-5 minutes until the vegetables are tender but still vibrant. - Garnish and Serve:
Remove the soup from the heat. Ladle the soup into bowls and garnish with fresh cilantro leaves and sliced red chilies for a pop of color and spice. If you like more heat, you can also add Thai bird’s eye chilies to the soup. - Serve and Enjoy:
Serve the soup hot with steamed rice or on its own as a comforting, flavorful meal.
Notes
- For a vegan version, substitute the chicken with tofu and use vegetable broth instead of chicken broth.
- If galangal is not available, fresh ginger can be used as a substitute, though the flavor will be slightly different.
- Adjust the spice level by using fewer or more red chilies, depending on your tolerance for heat.
- Tom Kha Gai can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors often improve after sitting overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Thai Cuisine, Comfort Food
- Method: Simmering
- Cuisine: Thai