Tom Kha Gai (Chicken Coconut Soup)
Submitted by Gijo
Authentic Tom Kha Gai, the classic Thai chicken coconut soup simmered with galangal, lemongrass, and kaffir lime leaves. Finished with a fiery chili-lime punch. Fragrant, creamy, and on the table in 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minClose your eyes and breathe this in: lemongrass, galangal, and torn kaffir lime leaves simmering in rich coconut milk. That’s Tom Kha Gai working its magic, and your kitchen is about to smell like a Bangkok street stall.
Sliced chicken breast poaches gently in that aromatic broth, picking up the floral heat of Thai chili paste and the salty depth of fish sauce. A generous squeeze of fresh lime at the end ties it all together with a bright, sour punch.
This is comfort food, Thai-style. Warming, fragrant, and layered with flavors that hit every part of your palate at once.
Chef Tips
- Tear the kaffir lime leaves by hand rather than cutting them. Tearing releases more of their essential oils and gives you a stronger citrus perfume
- Use young galangal if you can find it (pale yellow with pink shoots). Fresh ginger works as a substitute but delivers a sharper, less floral heat
- Add the coconut milk in two stages as directed. The first half infuses with the aromatics, the second half added at the end keeps the soup rich and creamy
- Don’t boil the soup after adding the second batch of coconut milk. High heat can cause it to separate and turn greasy
Ingredients
Directions
Whenever possible, fresh kaffir lime leaves should be used, and their flavor and aroma is increased when they are torn instead of cut with a knife.
Young galangal is pale yellow, with firm unwrinkled pink shoots.
Fresh young ginger can be substituted if necessary, but the flavor will not be quite the same.
Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
Add the chicken, fish sauce and sugar.
Simmer for about 4 minutes, or until the chicken is cooked.
Add the remaining coconut milk to the saucepan and heat just to boiling.
Place the lime juice and chili past in a serving bowl, then pour the soup into the serving bowl.
Garnish with the torn cilantro leaves and crushed chili peppers, and serve.
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