SoupMain CourseDinner

Tom Kha Gai

Name: Tom Kha Gai
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: thai
Ingredients: 800 ml full-fat coconut milk; 500 ml chicken broth; 500 g boneless, skinless chicken breast thinly sliced into bite-sized pieces; 50 g galangal thinly sliced into coins; 2 pcs lemongrass tough outer layers removed, cut into 5cm lengths and bruised with the back of a knife; 8 pcs kaffir lime leaf torn; 200 g cremini mushroom halved or quartered; 4 tbsp fish sauce; 4 tbsp lime juice freshly squeezed; 1 tbsp palm sugar grated or finely chopped; 3 pcs thai chili bruised (optional); 10 g cilantro freshly chopped; 1 tsp chili oil (optional)

A classic Thai soup featuring a creamy coconut milk broth, fragrant with galangal, lemongrass, and kaffir lime leaves. This beloved dish balances sour, salty, and spicy notes with tender chicken and mushrooms for a deeply comforting meal.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 664 kcal

Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

800 mlfull-fat coconut milk
500 mlchicken broth
500 gboneless, skinless chicken breast, thinly sliced into bite-sized pieces
50 ggalangal, thinly sliced into coins
2 pcslemongrass, tough outer layers removed, cut into 5cm lengths and bruised with the back of a knife
8 pcskaffir lime leaf, torn
200 gcremini mushroom, halved or quartered
4 tbspfish sauce
4 tbsplime juice, freshly squeezed
1 tbsppalm sugar, grated or finely chopped
3 pcsthai chili, bruised(optional)

garnish

10 gcilantro, freshly chopped
1 tspchili oil(optional)

Equipment

ladle · large pot · cutting board · knife

The method

Step by step

1
In a large pot or Dutch oven, combine the coconut milk and chicken broth over medium heat.
About 2 min
2
Add the sliced galangal, bruised lemongrass, and torn kaffir lime leaves. Bring the mixture to a gentle simmer, but do not boil.
About 5 min
Cook’s note: Simmering gently infuses the broth with aromatics without causing the coconut milk to separate.
3
Add the sliced chicken to the pot and cook for 5-7 minutes, until it is opaque and cooked through.
About 7 min
4
Stir in the mushrooms and cook for another 3 minutes until they have softened.
About 3 min
5
Reduce the heat to low and stir in the fish sauce and palm sugar until the sugar is completely dissolved.
About 2 min
6
Remove the pot from the heat. Stir in the fresh lime juice and the bruised Thai chilis, if using.
About 1 min
Cook’s note: Adding lime juice off the heat preserves its bright, fresh flavor.
7
Ladle the soup into bowls and garnish with fresh cilantro and a drizzle of chili oil, if desired.
Cook’s note: Advise guests not to eat the tough pieces of galangal and lemongrass.

Per serving

Nutrition

57%Score

Calories: 664.1kcal
Protein: 47.3g
Carbs: 18.2g
Fat: 47.1g
Fibre: 0.9g
Sugar: 9.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Gently reheat on the stove over low heat until just warmed through; do not allow it to boil.