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Tom Kha Gai (Thai Coconut Chicken Soup)

Servings : 4
Spice Level : Mild
Skill Level : Easy
Prep : 10 min
Cook : 15 min
Total : 25 min

Ingredients

Broth

[] 200 ml chicken stock
[] 200 ml thick coconut cream (hua kati - หัวกะทิ)
[] 200 ml thin coconut milk (hang kati - หางกะทิ)
[] |100g young galangal |(sliced)
[] |2 stalks lemongrass | (smashed and cut into 2-inch pieces)
[] |70g shallots | (halved)
[] |4g coriander roots | (lightly crushed)
[] | 4 kaffir lime leaves | (torn, stems removed)
[] 1 sawtooth coriander leaf (optional, adds herbal depth)

Chicken, Vegetable & Seasoning

[] |3 chicken thighs | (cut into bite-sized pieces)
[] 3 tbsp fish sauce
[] 1/2 tbsp palm sugar
[] 150g oyster mushrooms
[] 3 tbsp fresh lime juice
[] |8 large Thai bird’s eye chilies| (lightly pounded)

Garnish

[] fresh coriander leaves
[] |4 Thai chilies |(deep-fried)

Cooking Instructions

1. Simmer the Broth
  • In a medium pot over high heat, combine chicken stock, thick coconut milk, and thin coconut milk.
  • Add galangal, lemongrass, shallots, coriander roots, kaffir lime leaves, and sawtooth coriander.
  • Bring to a gentle boil, then reduce the heat and simmer for 5–6 minutes to infuse the flavors.
2. Add Chicken and Season
  • Add chicken pieces to the broth.
  • Stir in fish sauce and palm sugar.
  • Simmer gently for about 5 minutes, or until the chicken is just cooked through and tender.
3. Finish the Soup
  • Add the mushrooms, simmer for another minute until softened.
  • Turn off the heat.
  • Stir in lime juice and chilies.
  • Taste and adjust with more fish sauce or lime juice to your liking. Tom kha should be bright, aromatic, and balanced.
4. Garnish and Serve
  • Ladle the soup into a bowl.
  • Top with fresh coriander leaves and deep-fried chilies.
  • Serve
This recipe is brought to you by BELL VKIT
https://bellvkit.com