Tom Kha Gai
Fragrant Thai coconut soup with tender chicken, galangal, lemongrass and kaffir lime — bright, creamy and perfect for supper.
Tom Kha Gai is Thailand in a bowl: silky coconut broth perfumed with galangal, lemongrass and kaffir lime, studded with tender chicken and mushrooms. It’s quick to pull together but tastes like you spent hours on it — ideal for a cosy supper or whenever you need bright comfort.
Use full-fat coconut milk for the proper richness, keep the simmer gentle so the coconut doesn’t split, and add the lime juice off the heat to preserve that lively citrus note.
Ingredients
- 400 g boneless skinless chicken thighs — trimmed and cut into 2–3 cm pieces
- 400 ml coconut milk — full-fat canned for best creaminess
- 600 ml chicken stock
- 40 g fresh galangal — peeled and sliced 2–3 mm
- 2 lemongrass stalks — trimmed, outer layers removed and bruised with the back of a knife
- 6 kaffir lime leaves — torn to release oils
- 3 shallots — peeled and halved
- 150 g chestnut mushrooms — thickly sliced
- 2 fresh red chillies — thinly sliced, keep seeds for more heat
- 45 ml fish sauce — about 3 tbsp
- 15 g light brown sugar — about 1 tbsp
- 2 limes — juice of about 2 limes (≈45 ml) — add to taste
- 15 ml vegetable oil
- 0 ml sea salt — adjust if needed after tasting
- 15 g fresh coriander — leaves picked for garnish
- 2 spring onions — finely sliced on the diagonal for garnish
Equipment
- large saucepan
- citrus squeezer
- measuring spoons
Instructions
Prepare everything: peel and slice the fresh galangal; trim and bruise the lemongrass stalks; tear the kaffir lime leaves; peel and halve the shallots; thickly slice the chestnut mushrooms; thinly slice the fresh red chillies; trim and slice the spring onions; cut the chicken thighs into 2–3 cm pieces; cut the limes in half.
Warm a large saucepan over medium heat, add the vegetable oil and gently fry the shallots for 2–3 minutes until soft and translucent but not browned.
Add the chicken stock, coconut milk, sliced fresh galangal, bruised lemongrass stalks and torn kaffir lime leaves. Bring to a gentle simmer, then reduce the heat to maintain a very gentle simmer and allow the broth to infuse for 10 minutes.
Add the chicken pieces and chestnut mushrooms to the simmering broth. Cook gently until the chicken is just cooked through and the mushrooms are tender, about 6–8 minutes.
Stir in the fish sauce and light brown sugar, then remove the pan from the heat. Squeeze in the juice of the limes a little at a time, tasting as you go until the soup is balanced between savoury, sweet and bright lime acidity. Add sea salt only if needed.
Scatter the thinly sliced fresh red chillies, spring onions and fresh coriander over the soup. Serve immediately in warmed bowls with extra lime wedges on the side.
Tips
- Keep the simmer very gentle after adding coconut milk — a vigorous boil can cause the milk to split and look oily.
- If you can’t find galangal, use a small knob of fresh ginger (see substitutions), but slice it thinly so it infuses properly.
- Prep all aromatics in advance — once the stock is warm the soup comes together quickly.
- Make ahead: the soup keeps well in the fridge for 48 hours; reheat gently and add a splash of water or stock if it thickens.
- To check seasoning, lift a spoonful of broth and add a tiny extra squeeze of lime or a few drops of fish sauce until it sings.
Substitutions
boneless skinless chicken thighs → boneless skinless chicken breast, same weight, cut into slightly larger pieces
Stays closefresh galangal → fresh ginger, same weight
Noticeably differentfish sauce → light soy sauce or tamari, same volume
Noticeably differentcoconut milk → reduced-fat coconut milk, same volume
Noticeably different
Nutrition
Per serving · estimated
- 420
- Calories
- 26 g
- Protein
- 10 g
- Carbs
- 31 g
- Fat
- 2 g
- Fibre
- 4 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make Tom Kha Gai vegetarian?
Replace the chicken with extra mushrooms or firm tofu and swap fish sauce for soy sauce or a vegetarian fish sauce; the result is tasty but not strictly traditional.
Why is my coconut milk splitting?
Boiling coconut milk too hard causes it to split. Keep the soup at a very gentle simmer once the coconut milk is added and stir occasionally.
How do I get more heat without ruining the soup?
Slice and add chilli with seeds to the broth for more heat, or serve extra sliced chillies on the side so guests control their spice.
Can I freeze Tom Kha Gai?
You can freeze it, but the coconut milk may change texture on reheating. Thaw overnight in the fridge and reheat gently, whisking in a little stock if it has separated.
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