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Tom Kha Gai Soup

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A creamy and aromatic Thai Tom Kha Gai soup made with coconut milk, galangal, lemongrass, kaffir lime leaves, and tender chicken or tofu. Balanced with lime, fish sauce, and chilies, it’s a comforting yet refreshing dish.

Ingredients

1–2 shallots, diced

1/4 cup fresh ginger, sliced into disks

1/4 cup galangal root, sliced into disks

3 tablespoons finely chopped lemongrass (or lemongrass paste)

8 kaffir lime leaves

2 cups chicken broth or vegetable broth

1 lb boneless, skinless chicken (breasts or thighs) or substitute 1 lb crispy tofu or shrimp

8 ounces mushrooms (shiitake, oyster, cremini, or straw mushrooms)

2–4 fresh Thai chilies (or chili paste to taste)

3 tablespoons fish sauce (or vegan fish sauce)

1 1/2 teaspoons salt

2 (14-ounce) cans full-fat coconut milk

3 tablespoons fresh lime juice (1–2 small limes)

2 teaspoons palm sugar, coconut sugar, or brown sugar

Instructions

  1. Bring broth to a gentle simmer in a large pot.
  2. Add shallots, ginger, galangal, lemongrass, and kaffir lime leaves; simmer 10–15 minutes to infuse flavor.
  3. Add chicken (or tofu/shrimp) and cook until just done, about 8–10 minutes for chicken, less for shrimp.
  4. Stir in mushrooms and cook another 5 minutes until tender.
  5. Reduce heat; add fish sauce, salt, and sugar, stirring gently.
  6. Pour in coconut milk and warm through, avoiding boiling.
  7. Stir in lime juice and adjust seasonings with more salt, lime, or chili to taste.
  8. Serve hot, garnished with extra chilies or fresh herbs if desired.

Notes

Use vegetable broth, tofu, and vegan fish sauce for a vegetarian version.

If galangal is unavailable, double the ginger.

Fresh kaffir lime leaves give the best aroma, but dried can be used (double the amount).

Adjust heat level with Thai chilies or chili paste.

Wait to add lime juice until just before serving for the freshest flavor.

Nutrition

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