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A creamy, fragrant Thai soup of chicken in coconut milk, perfumed with galangal, lemongrass and kaffir lime leaves, milder than tom yum.
Tom kha gai
- 400 ml coconut milk
- 300 ml chicken stock
- 300 g chicken thigh, sliced
- 3 slices galangal
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 100 g mushrooms, sliced
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 to 2 red chillies, bruised
- coriander, to serve
- Bring the stock to a simmer with the galangal, lemongrass and lime leaves, and simmer for 5 minutes to infuse.
- Add the coconut milk and bring back to a gentle simmer.
- Add the chicken and mushrooms, and simmer until the chicken is cooked through, about 8 minutes.
- Stir in the fish sauce, lime juice and chillies.
- Taste and adjust the balance of salty, sour and creamy to your liking.
- Serve hot, topped with coriander.
What is tom kha gai?
Tom kha gai is a Thai soup of chicken simmered in coconut milk with galangal, lemongrass and lime leaves, finished with fish sauce and lime juice. Kha means galangal, the root that gives the soup its peppery, citrus flavour.
It is creamy, sour and gently spicy, and milder than tom yum. It is often eaten as part of a Thai meal with rice rather than as a starter on its own.
Ingredient notes and UK swaps
- Galangal: fresh or frozen from Thai grocers. Ginger is not a true swap, but it will do in a pinch.
- Coconut milk: full fat gives the richest soup. Some cooks mix in a little stock to keep it lighter.
- Mushrooms: oyster or straw mushrooms are common. Chestnut mushrooms from any supermarket work well.
- Chilli: a few crushed bird eye chillies or a spoon of Thai chilli jam (nam prik pao) adds heat and depth.
Serving and storing
Serve with jasmine rice. The soup keeps for 2 days in the fridge. Reheat gently without boiling, then add a fresh squeeze of lime before serving.
Tips for the best tom kha gai
- Bruise the lemongrass and galangal well, so they release their aroma into the broth.
- Add the lime juice at the end, off the boil, since prolonged boiling dulls its brightness.
Building the aromatics properly
Bruise the lemongrass and galangal firmly with the back of a knife before adding them to the broth, this releases far more of their aroma than adding them whole and unbruised, simmering them in the stock before the coconut milk goes in also draws out more flavour.
Frequently asked questions
Is tom kha gai the same as tom yum?
No, tom kha gai is creamy and coconut-based, while tom yum is a clear, sharper hot and sour broth.
Can I make tom kha gai vegetarian?
Yes, use vegetable stock, tofu instead of chicken, and a vegetarian fish sauce substitute or extra soy sauce.
Why did my coconut milk split?
It was boiled too hard. Keep the soup at a gentle simmer once the coconut milk goes in.
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- Galangal. The fragrant root behind tom kha gai’s aroma.
