Tom Kha Gai
Tom Kha Gai is a silky, fragrant chicken soup with rich coconut milk, bright lime, earthy mushrooms, and the unmistakable perfume of galangal, lemongrass, and kaffir lime leaf. This beginner-friendly version is fast, deeply comforting, and naturally suited to a keto menu with its low carb profile.
Nutrition · per serving
Ingredients
12 itemsBroth base
Soup seasoning
Vegetables and finish
Tips
- •For a more authentic texture, use chicken thigh rather than breast; it stays tender in the hot broth.
- •If you want a slightly richer keto version, replace 100 ml of the stock with extra coconut milk, though the calories and fat will increase.
- •Taste at the end: good Tom Kha Gai should have a clear balance of salty, sour, creamy, and aromatic notes rather than extreme heat.
- •If unavailable, makrut lime leaves may be labeled as kaffir lime leaves in stores; they are the same ingredient.
Steps
- 1
Prepare all ingredients first: thinly slice the chicken, slice the galangal, bruise and cut the lemongrass, tear the kaffir lime leaves, slice the mushrooms, lightly crush the chilies, and pick the coriander leaves. This mise en place keeps the soup within 30 minutes and prevents overcooking once the coconut milk is added.
250 g chicken thigh fillets, thinly sliced25 g galangal, thinly sliced2 stalks lemongrass stalks, trimmed and bruised, cut into 5 cm lengths4 leaves kaffir lime leaves, torn120 g button mushrooms, sliced2 Thai bird's eye chilies, lightly crushed10 g fresh coriander leaves - 2
In a saucepan, combine the coconut milk and chicken stock over medium heat. Add the galangal, lemongrass, and kaffir lime leaves. Bring just to a gentle simmer, not a hard boil, and cook for 5 minutes so the aromatics infuse without splitting the coconut milk.
400 ml coconut milk, full-fat300 ml chicken stock25 g galangal, thinly sliced2 stalks lemongrass stalks, trimmed and bruised, cut into 5 cm lengths4 leaves kaffir lime leaves, torn - 3
Add the sliced chicken and simmer gently for 4-5 minutes, stirring once or twice, until the chicken is just cooked through and opaque. Keep the heat moderate; aggressive boiling can toughen the chicken.
250 g chicken thigh fillets, thinly sliced - 4
Add the mushrooms and crushed chilies, then simmer for 3 minutes more until the mushrooms are tender but still hold their shape.
120 g button mushrooms, sliced2 Thai bird's eye chilies, lightly crushed - 5
Turn the heat to low. Stir in the fish sauce, lime juice, and erythritol. Taste and adjust the balance so it is creamy, salty, sour, and lightly sweet. Do not boil after adding the lime juice, or the flavor will dull.
30 ml fish sauce30 ml lime juice5 g erythritol - 6
Ladle into bowls, making sure each serving gets chicken and mushrooms. Top with fresh coriander and serve hot. Leave the galangal, lemongrass, and lime leaves in for aroma, but they are not usually eaten.
10 g fresh coriander leaves
Origin & History
Tom Kha Gai is a classic central Thai soup built around coconut milk and galangal, with the word 'tom' meaning boiled soup, 'kha' referring to galangal, and 'gai' meaning chicken. It became widely loved for its elegant balance of rich coconut, bright citrus, and herbal aromas, and is now one of Thailand's most internationally recognized soups.
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