Thailand Tom Kha Gai (Coconut Soup)
Tom kha gai, or coconut soup, is a sour and spicy soup made with chicken, coconut milk, and a variety of tropical herbs and vegetables. Galangal, lemongrass, kaffir lime leaves, and Thai chilies flavor this aromatic dish that has become famous around the world.
Recipe Servings: 4
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 ½-inch (4-cm) piece galangal
- 3 stalks lemongrass
- 6 cups (1.5 L) coconut milk, divided
- 2 medium chicken breasts
- 5–10 Thai chile peppers
- 2 large handfuls oyster mushrooms
- 2 small white onions
- 2 tomatoes
- 6 kaffir lime leaves
- ½ tsp (2.5 ml) salt, more to taste
- Small bunch of fresh cilantro
- 4 Tbsp (60 ml) fresh lime juice
Directions
- Cut off stems from galangal and cut root into thin slices.
- Prepare lemongrass by slicing off stalk bottoms, removing outer layer, and slicing diagonally into 1-inch (2.5-cm) strips.
- Pour 3 cups (700 ml) of coconut milk, galangal, and lemongrass into a medium-size saucepan and place over medium heat.
- Slice chicken into medium-size chunks.
- Just before coconut milk comes to a boil, add chicken followed by remaining 3 cups (700 ml) of coconut milk.
- Before coconut milk boils, reduce heat to medium-low to avoid scalding coconut milk.
- Peel stems of Thai chile peppers, slice diagonally, and add to soup.
- Stir soup and then add oyster mushrooms. When stirring, move the spoon in one direction only to avoid curdling.
- Reduce heat to low.
- Peel and slice onions into thick wedges and add to soup.
- Cut tomatoes into thick wedges and add to soup.
- Break kaffir lime leaves into pieces in your hand and then add to soup.
- Add salt, stirring slowly and gently for 5–10 minutes, making sure it doesn’t come to a full boil. If the soup does boil, reduce the heat.
- Turn off heat but do not remove soup from stove.
- Chop cilantro and add to soup.
- Add lime juice and stir gently.
- Serve immediately.
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