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Tom Kha Gai

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soups•thai•contains meat, dairy-free, gluten-free
35 minutes•4 servings•

Ingredients

  • 10 slices galangal – thinly sliced (1/8-inch)
  • 2 stalks lemongrass stalks – trimmed and bruised, cut into 2-inch pieces
  • 6 leaves makrut lime leaves – torn
  • 4 chilies Thai bird's eye chilies – lightly bruised
  • 2 small shallots – thinly sliced
  • 28 ounces coconut milk – unsweetened, well shaken
  • 2 cups water
  • 8 ounces oyster mushrooms – torn into bite-size pieces
  • 1 pound chicken thighs – boneless, skinless, thinly sliced
  • 3 tablespoons fish sauce
  • 2 teaspoons palm sugar – finely chopped or grated
  • 3 tablespoons lime juice – freshly squeezed
  • cilantro – leaves and tender stems, chopped (for serving)
  • lime wedges – (for serving)
Tom Kha Gai

Instructions

1. Prepare the aromatics: slice the galangal, bruise and cut the lemongrass, tear the makrut lime leaves, bruise the Thai chilies, and thinly slice the shallots. Tear the oyster mushrooms and thinly slice the chicken thighs.

2. Combine the coconut milk and water in a medium pot with the galangal, lemongrass, makrut lime leaves, Thai chilies, and shallots. Bring to a gentle simmer over medium heat, 5–7 minutes, until very fragrant; avoid a hard boil to prevent curdling.

3. Add the oyster mushrooms and chicken thighs. Maintain a gentle simmer and poach until the chicken is just cooked through and opaque and the mushrooms are tender, 6–8 minutes.

4. Stir in the fish sauce and palm sugar and simmer gently for 1–2 minutes until the sugar dissolves. Taste and adjust saltiness with a touch more fish sauce if needed.

5. Remove the pot from heat and stir in the lime juice. Taste and balance so the broth is lightly salty, creamy, and bright. If you prefer, remove the lemongrass pieces and most galangal slices and lime leaves before serving; they season the broth but are not meant to be eaten.

6. Ladle into warm bowls. Garnish with cilantro and serve immediately with lime wedges.

Tom Kha Gai is a Thai coconut soup built around the perfume of galangal, lemongrass, and makrut lime leaves, with tender chicken and mushrooms in a silky, gently sweet-sour broth. It is rich yet light on the palate, with a creamy body from coconut milk balanced by lime juice and fish sauce. Bird’s eye chilies lend a fresh, aromatic heat that can be adjusted to taste, while herbs and citrus at the table brighten each spoonful.

The name explains the dish: tom means to boil, kha is galangal, and gai is chicken. It emerged from central Thai cooking traditions where aromatic, herb-forward broths are common, with related versions appearing across regions and neighboring cuisines. Over the late twentieth century it became a hallmark of Thai restaurants worldwide, prized for its balance of salty, sour, sweet, and spicy elements and for showcasing quintessential Thai aromatics.