Tom Kha Gai is a classic Thai soup known for its silky coconut milk base, fragrant with lemongrass, galangal, and lime leaves. Tender chicken slices and mushrooms simmer gently in the broth, finished with a bright hit of lime and cilantro.
In a medium saucepan, combine coconut milk, chicken broth, lemongrass, galangal, lime leaves, and chilies.
Bring to a gentle simmer (do not boil) over medium heat for 10 minutes, allowing the aromatics to infuse.
Strain out or leave in the lemongrass and galangal (traditionally, they’re left in but not eaten).
Add chicken slices and mushrooms to the pot.
Simmer gently for 7–10 minutes, or until the chicken is just cooked and mushrooms are tender.
Stir in fish sauce, sugar, and lime juice. Adjust to taste — balance should be creamy, tangy, salty, and lightly sweet.
Remove from heat.
Ladle soup into bowls. Top with fresh cilantro, sliced chili, and a squeeze of lime.
Serve hot, optionally with jasmine rice on the side.
Add cherry tomatoes for extra tang
Swap chicken for tofu or shrimp
Use tamari or soy sauce for a non-traditional but still delicious twist
Drink:
Thai iced tea or lemongrass cooler
Riesling or Gewürztraminer
Sparkling water with lime and mint
0 servings