Authentic Tom Kha Gai Soup

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Tom Kha Gai is Thailand’s beloved coconut chicken soup, and for good reason. It walks the perfect line between rich, tangy, and fragrant. The creamy coconut milk base is balanced by the sharp bite of galangal, the citrusy zing of lemongrass and lime, and a hint of spice from Thai chilies. Add in tender chunks of chicken and earthy mushrooms, and you have a warming, soul-soothing bowl that’s both complex and comforting.

This dish is a true celebration of Thai culinary balance—sweet, salty, sour, and spicy notes all harmonize in each spoonful. Whether you’re serving it as an appetizer or a main course with jasmine rice, Tom Kha Gai brings a burst of flavor that transforms any dinner table into a Southeast Asian feast.

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Ingredients for this Authentic Tom Kha Gai Soup

• 1 lb (450g) chicken breast or thighs, thinly sliced
• 3 cups coconut milk (full-fat preferred)
• 2 cups chicken broth
• 3 stalks lemongrass, trimmed and smashed
• 5-6 slices galangal (or ginger if unavailable)
• 3-4 kaffir lime leaves, torn into pieces
• 1 cup mushrooms (shiitake or white button), sliced
• 2-3 Thai chilies, smashed (adjust for heat)
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• Juice of 1-2 limes (to taste)
• Fresh cilantro for garnish
• Lime wedges for serving
• Optional: cherry tomatoes, green onions

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Step 1: Prepare the Aromatics

In a large pot, bring the chicken broth and coconut milk to a gentle simmer over medium heat. Add the smashed lemongrass, galangal slices, and torn kaffir lime leaves. Let them infuse the liquid for about 5-10 minutes, stirring occasionally.

Step 2: Add Chicken and Mushrooms

Add the thinly sliced chicken and mushrooms to the pot. Simmer gently for 5-7 minutes, or until the chicken is cooked through and the mushrooms are tender.

Step 3: Season and Balance

Stir in the fish sauce, sugar, and Thai chilies. Let it cook for another 2-3 minutes, then taste and adjust the seasoning. Add lime juice to achieve your desired level of tanginess.

Step 4: Garnish and Serve

Remove the pot from heat. Discard the lemongrass and galangal if desired. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Optionally, top with sliced green onions or cherry tomatoes for added color and texture.

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Frequently Asked Questions

How spicy is Tom Kha Gai?

The heat level is adjustable. Use fewer Thai chilies for a milder version or leave them whole instead of smashing.

Can I make it vegetarian?

Yes! Swap chicken for tofu and use vegetable broth instead of chicken broth. Also, ensure your fish sauce is replaced with soy sauce or a vegan alternative.

What if I can’t find galangal?

Ginger is a suitable substitute, although it won’t provide the exact same citrusy depth that galangal brings.

Can I use canned mushrooms?

Fresh mushrooms are best for texture, but canned can work in a pinch. Be sure to drain and rinse them first.

Is this soup served as a main course or appetizer?

Both! It can be a warming starter or a full meal, especially when served with jasmine rice.

Can I prepare it ahead of time?

Absolutely. Make the base in advance and add lime juice and garnishes just before serving to preserve brightness.

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