Tom Kha Gai

Nutrition · per serving

Steps

1. 1

   Slice the chicken thigh thinly across the grain. Prepare the aromatics: remove the tough outer layers of the lemongrass and finely slice the tender core, slice the galangal, tear the kaffir lime leaves to release their oils, chop the garlic, and lightly bruise the chilies. This small prep ensures the broth becomes deeply fragrant within the short cooking time.

   300 g boneless skinless chicken thigh, thinly sliced2 stalks (about 30 g) lemongrass stalks, tender inner part only, finely sliced20 g galangal, thinly sliced4 leaves kaffir lime leaves, torn3 cloves (12 g) garlic cloves, finely chopped2 red bird's eye chilies, lightly bruised
2. 2

   Heat a saucepan over medium heat and add the oil. Add the lemongrass, galangal, kaffir lime leaves, garlic, and chilies. Stir-fry for 1-2 minutes until very fragrant but not browned; browning would muddy the clean, bright flavor of the soup.

   10 ml neutral oil2 stalks (about 30 g) lemongrass stalks, tender inner part only, finely sliced20 g galangal, thinly sliced4 leaves kaffir lime leaves, torn3 cloves (12 g) garlic cloves, finely chopped2 red bird's eye chilies, lightly bruised
3. 3

   Pour in the coconut milk and chicken stock, then add the fish sauce and palm sugar. Bring just to a gentle simmer over medium-low heat, stirring to dissolve the sugar. Do not boil hard, or the coconut milk can split and the broth will lose its silky texture.

   400 ml coconut milk250 ml chicken stock20 ml fish sauce10 g palm sugar
4. 4

   Add the sliced chicken and poach gently for 6-8 minutes, stirring once or twice, until the chicken is just cooked through and tender. The pieces should turn opaque and reach a safe internal temperature, while the broth stays at a low simmer.

   300 g boneless skinless chicken thigh, thinly sliced
5. 5

   Turn off the heat and stir in the lime juice. Taste and balance the soup: it should be creamy, salty, sour, and aromatic, with a gentle chili warmth. Add more fish sauce or lime only if needed, but keep the flavors delicate and rounded.

   20 ml lime juice
6. 6

   Ladle into warm bowls and finish with coriander and Thai basil. Serve immediately while the aroma is at its peak.

   10 g fresh coriander leaves10 g Thai basil leaves

Origin & History

Tom Kha Gai is a classic central Thai coconut soup built around the aromatic pairing of galangal and lemongrass. The dish became widely loved for its balance of rich coconut milk, bright acidity, and savory fish sauce, showcasing the hallmark Thai approach of layering contrasting flavors in one bowl.