Tom Kha Gai

About This Recipe

Tom Kha Gai (ต้มข่าไก่, 'boiled galangal chicken') is one of Thailand's most beloved soups and a masterclass in the Thai approach to balancing flavour: rich coconut milk is infused with galangal (kha), lemongrass, kaffir lime leaves and bird's eye chillies to create a broth that is simultaneously fragrant, creamy, spicy, sour and savoury. Chicken thighs and mushrooms are poached gently in this broth and the whole bowl is finished with fish sauce, lime juice and fresh coriander. Unlike the sharper, clearer Tom Yum, Tom Kha Gai is soothing and velvety, a dish that can be equally a starter or a main course. The galangal — a rhizome related to ginger but with a pine-like, floral character — is the defining ingredient that sets this soup apart from anything else in the world's culinary canon.

Ingredients

Serves 4

• 400 mlcoconut milk
• 400 mlchicken stock
• 400 gchicken thigh fillets(thinly sliced)
• 200 gmushrooms(oyster, straw or button, halved)
• 4 cmfresh galangal(thinly sliced (do not substitute ginger))
• 2 stalkslemongrass(bruised and cut into 4cm pieces)
• 6kaffir lime leaves(torn)
• 3bird's eye chillies(lightly bruised)
• 3 tablespoonsfish sauce
• 3 tablespoonslime juice(freshly squeezed)
• 1 teaspoonpalm sugar or brown sugar
• 1 bunchfresh coriander(to garnish)

Instructions

1. 1

   Infuse the aromatics

   Combine the chicken stock, galangal, lemongrass, kaffir lime leaves and chillies in a medium saucepan. Bring to a gentle simmer over medium heat and simmer for 10 minutes to infuse the aromatics.

   Galangal, lemongrass and kaffir lime leaves are for flavouring only — they are not meant to be eaten. Warn diners to set them aside.

2. 2

   Add coconut milk

   Add the coconut milk and bring back to a gentle simmer. Do not boil vigorously — coconut milk can separate and turn grainy if boiled too hard.

3. 3

   Poach the chicken and mushrooms

   Add the sliced chicken and mushrooms. Simmer gently for 8–10 minutes until the chicken is completely cooked through. The chicken should be tender and the mushrooms should be soft.

4. 4

   Season and balance

   Add the fish sauce, lime juice and sugar. Stir to combine. Taste and adjust — the soup should be a balanced harmony of salty (fish sauce), sour (lime), spicy (chilli) and rich (coconut). Add more of any element as needed.

5. 5

   Serve

   Ladle into bowls and garnish with fresh coriander leaves. Serve with steamed jasmine rice on the side for a more substantial meal.

Variations

• •

  Tom Kha Het replaces the chicken with mushrooms and uses vegetable stock — a deeply satisfying vegan version.

• •

  Add a tablespoon of red curry paste to the aromatics for a spicier, more complex variation.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keeps in the fridge for 3 days. The coconut milk may separate on reheating — stir gently and heat over low heat.

Frequently Asked Questions