Description

Tom Kha Gai is a beloved Thai coconut chicken soup that’s as comforting as it is exotic. With rich coconut milk, zesty aromatics like lemongrass and galangal, and tender slices of chicken, it balances spicy, sour, salty, and sweet in one soul-warming bowl.

Ingredients

Chicken breast or thighs, thinly sliced

Coconut milk (full-fat preferred)

Galangal, sliced (or ginger if needed)

Lemongrass stalks, bruised and cut

Kaffir lime leaves, torn

Mushrooms (straw, button, or cremini)

Thai chilies, to taste

Fish sauce

Fresh lime juice

Fresh cilantro, for garnish

Instructions

Bruise the lemongrass and cut into 2-inch pieces. Slice galangal and tear kaffir lime leaves.
In a pot, bring 2 cups water to a simmer. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5–10 minutes.
Add coconut milk and bring to gentle simmer. Add chicken and cook until tender.
Add mushrooms and chilies. Simmer for another 5 minutes.
Stir in fish sauce and lime juice. Taste and adjust seasoning.
Serve hot with cilantro and a lime wedge.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner