Ingredients
Method
- Simmer the aromatics: In a saucepan, add chicken stock, galangal, lemongrass, and lime leaves. Simmer on low for 7–8 minutes.
- Add the chicken: Drop in sliced chicken and cook on medium until just opaque, about 5–6 minutes.
- Pour the coconut milk: Stir in the creamy top of the coconut milk. Simmer on low to keep it smooth and rich.
- Add mushrooms and chilies: Simmer for 4–5 minutes until mushrooms are tender and the soup is fragrant.
- Season and finish: Add fish sauce, lime juice, and sugar. Adjust to your taste—more tang? Add lime. Needs salt? A dash more fish sauce.
- Garnish and serve: Ladle into bowls. Top with fresh cilantro and a swirl of chili oil. Serve hot.
Notes
- Chicken Prep: For the most tender texture, thinly slice the chicken against the grain before adding to the broth. Simmer gently—don’t overcook.
- Soup Thickness: If your Tom Kha Gai feels too rich, a splash of hot water or stock will lighten it without diluting flavor. For extra creaminess, stir in a spoon of coconut cream before serving.
- Vegan Adaptation: Swap the chicken for tofu and use vegetable broth. A splash of soy sauce replaces fish sauce perfectly while keeping that umami edge.
- Ingredient Substitutes: Can’t find galangal? Use fresh ginger. No kaffir lime leaves? A bit of lime zest adds a citrusy lift.
- Storage Tips: This soup stores beautifully—refrigerate up to 3 days or freeze for 2 months. Reheat gently to maintain its silky coconut base.