Tom Kha Gai

Tom Kha Gai starts by simmering chicken breasts with lemongrass and dried galangal in water for 30 minutes, building an aromatic stock from scratch before the coconut milk even goes in. This approach gives the broth real depth that shortcut versions using pre-made stock can’t match.

The lemongrass and galangal are the soul of this soup. They infuse the broth with a floral, peppery, slightly citrusy aroma that’s unmistakably Thai. Dried galangal works well here since it rehydrates during the long simmer and releases its flavor gradually.

Coconut milk, sugar, salt, and crushed red chiles join the pot for the final 20 minutes. The sugar balances the salt and the richness of the coconut, creating that signature sweet-salty-spicy Thai flavor balance. Different coconut milk brands vary in sweetness and thickness, so taste and adjust.

Serve with extra chiles on the side and steamed white rice to soak up the broth.

Chef Tips

• Use whole chicken breasts with the bone for a richer broth. Remove and shred the meat before serving.
• Crush the lemongrass stalks before cutting to release more aromatic oils into the broth.
• Taste the finished soup and adjust the sugar-salt balance. Thai soups rely on that tension between sweet, salty, and spicy.
• If using fresh galangal instead of dried, add it in thicker slices since it’s less concentrated.

Variations

• Shrimp tom kha: Replace chicken with shrimp added in the last 5 minutes of cooking.
• Mushroom version: Add straw mushrooms or sliced shiitakes with the coconut milk for extra texture.