Equipment
* optional
Ingredients
Aromatics
- 50 g galangal, sliced into thin rounds
- 2 lemongrass stalks, smashed and cut into 5cm pieces
- 5 makrut lime leaves, bruised and torn
- 3 bird's eye chilies, bruised
Liquids
- 400 ml chicken broth, low sodium preferred
- 400 ml full-fat coconut milk, unsweetened, shaken well
Protein and Vegetables
- 300 g boneless skinless chicken thighs, sliced into bite-sized strips
- 150 g oyster mushrooms, torn or sliced
Seasoning and Garnish
- 45 ml fish sauce, premium quality
- 45 ml fresh lime juice, freshly squeezed
- 15 g palm sugar, finely chopped
- 10 g fresh cilantro, roughly chopped, leaves and tender stems
- 15 g chili oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 382 kcal
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 29 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 979 mg
- Saturated Fat
- 21 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 73 mg
- Potassium
- 718 mg
- Calcium
- 42 mg
- Iron
- 6.5 mg
- Magnesium
- 90 mg
- Phosphorus
- 295 mg
- Zinc
- 2.3 mg
- Vitamin A
- 16 mcg
- Vitamin C
- 682 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.36 mg
- Niacin
- 7.0 mg
- Folate
- 40 mcg
- Water
- 280 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare your aromatics by slicing the galangal, bruising the lemongrass with the back of your chef's knife, tearing the makrut lime leaves to release their oils, and lightly crushing the bird's eye chilies. Prepare the raw chicken on a separate meat cutting board to avoid cross-contamination.
In a medium pot, bring the chicken broth to a gentle simmer. Add the prepared galangal, lemongrass, makrut lime leaves, and bird's eye chilies. Let this infuse over medium-low heat for 10 minutes.
Pour the coconut milk into the infused broth. Stir well and bring back to a very gentle simmer. Do not let the soup come to a rapid boil, as this can cause the coconut milk to split and become grainy.
Add the sliced chicken thighs and oyster mushrooms to the gently simmering liquid. Poach until the chicken is completely cooked through and reaches an internal temperature of 74C or 165F, about 5 to 7 minutes.
Remove the pot completely from the heat source. Stir in the fish sauce, freshly squeezed lime juice, and palm sugar. Stir until the sugar is fully dissolved. Taste the broth and adjust the balance; it should be equally sour, salty, and creamy, with a subtle sweetness and a kick of heat.
Ladle the hot soup into bowls. Garnish generously with fresh cilantro and an optional drizzle of chili oil. Serve immediately, instructing guests to leave the tough galangal, lemongrass, and lime leaves in the bowl as they are for flavor infusion only.
Chef's Notes
- Galangal is not interchangeable with ginger. While they look similar, galangal has a sharp, piney, and citrusy flavor profile that is non-negotiable for authentic Tom Kha.
- Do not attempt to eat the aromatics. The lemongrass, galangal, and makrut lime leaves are traditionally left in the bowl for aesthetic appeal and continued flavor release, but they are too woody to digest.
- Adding lime juice off the heat is a critical culinary technique in Thai cooking to preserve the bright, fresh notes of the citrus and prevent dairy or coconut milk from splitting.
- For the best mouthfeel, look for a coconut milk brand that contains at least 60 percent coconut extract. Shake the can vigorously before opening to incorporate the fat cap.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat very gently to prevent the coconut milk from separating.
Freezer: 1 month — Freezing may cause the coconut milk to separate upon thawing. Texture will change slightly but flavor remains intact.
Reheating: Warm gently over medium-low heat on the stove, stirring frequently. Do not bring to a rolling boil.
Troubleshooting
Coconut milk separates and looks curdled or grainy
Cause: The soup was boiled too vigorously or lime juice was added while the soup was still boiling
Fix: Cannot be fixed aesthetically, but it is entirely safe and still delicious to eat
Prevention: Maintain a gentle simmer and only add acidic ingredients after removing from heat
Soup tastes flat or unbalanced
Cause: Incorrect ratio of sweet, sour, and salty elements
Fix: Add fish sauce for salt/umami, lime juice for sour/brightness, or palm sugar to mellow heat and acidity
Prevention: Measure seasonings carefully, but always adjust to your specific palate and ingredient variations
Cultural Context
Tom Kha Gai translates literally to chicken galangal soup, underscoring the importance of galangal as the star aromatic rather than coconut milk. Originating in central Thailand, this dish exemplifies the Thai culinary philosophy of balancing contrasting elements: the richness of the coconut milk tames the heat of the chilies, while the sour lime and salty fish sauce create a perfectly harmonious profile.
