Tom Kha Gai Thai Coconut Chicken Soup

How to Make Tom Kha Gai Thai Coconut Chicken Soup

1. 1

   Step 1: Prep the aromatics

   Trim the lemongrass stalks and bruise them with the back of a knife, then slice the galangal into thin rounds and tear the kaffir lime leaves to release oils. Slice the Thai chiles (leave seeds for more heat) and set all aromatics aside.

   For this step

   • 1 pieceFresh galangal (sliced)
   • 2 stalksLemongrass stalks (trimmed, bruised)
   • 4 leavesKaffir lime leaves (torn)
   • 2 piecesThai bird chiles (sliced; adjust to taste)
   
2. 2

   Step 2: Infuse the stock

   In a medium saucepan, bring the chicken stock to a gentle simmer over medium heat. Add the bruised lemongrass, sliced galangal and torn kaffir lime leaves, then reduce heat and simmer 8–10 minutes to infuse the flavors.

   For this step

   • 4 cupsLow-sodium chicken stock
   
3. 3

   Step 3: Cook the chicken and mushrooms

   Increase heat to medium, add the thinly sliced chicken and halved mushrooms to the infused stock, and simmer until the chicken is just cooked through, about 5–7 minutes. Keep the broth at a gentle simmer so the chicken stays tender.

   For this step

   • 12 ozBoneless skinless chicken breast (thinly sliced)
   • 8 ozStraw or button mushrooms (halved)
   
4. 4

   Step 4: Add coconut milk and warm gently

   Stir in the coconut milk and lower the heat so the soup warms through without boiling (boiling can separate coconut milk). Simmer gently 3–4 minutes until the soup is integrated and hot.

   For this step

   • 2 cupsFull-fat coconut milk (well shaken)
   
5. 5

   Step 5: Season and balance flavors

   Remove and discard the large pieces of lemongrass and galangal if desired. Stir in fish sauce and fresh lime juice, tasting and adjusting to achieve a balance of salty, sour and creamy—add more fish sauce or lime juice to taste.

   For this step

   • 3 tablespoonsFish sauce
   • 3 tablespoonsFresh lime juice
   
6. 6

   Step 6: Finish and serve

   Ladle the soup into bowls and garnish with sliced Thai chiles for heat. Serve immediately while hot—this soup pairs beautifully with steamed jasmine rice or as a starter to a Thai meal.
   

1. Trim the lemongrass stalks and bruise them with the back of a knife, then slice the galangal into thin rounds and tear the kaffir lime leaves to release oils. Slice the Thai chiles (leave seeds for more heat) and set all aromatics aside.
2. In a medium saucepan, bring the chicken stock to a gentle simmer over medium heat. Add the bruised lemongrass, sliced galangal and torn kaffir lime leaves, then reduce heat and simmer 8–10 minutes to infuse the flavors.
3. Increase heat to medium, add the thinly sliced chicken and halved mushrooms to the infused stock, and simmer until the chicken is just cooked through, about 5–7 minutes. Keep the broth at a gentle simmer so the chicken stays tender.
4. Stir in the coconut milk and lower the heat so the soup warms through without boiling (boiling can separate coconut milk). Simmer gently 3–4 minutes until the soup is integrated and hot.
5. Remove and discard the large pieces of lemongrass and galangal if desired. Stir in fish sauce and fresh lime juice, tasting and adjusting to achieve a balance of salty, sour and creamy—add more fish sauce or lime juice to taste.
6. Ladle the soup into bowls and garnish with sliced Thai chiles for heat. Serve immediately while hot—this soup pairs beautifully with steamed jasmine rice or as a starter to a Thai meal.