Go Back
Print Recipe

Tom Kha Gai Soup

Traditionally, having large bits of aromatics in the soup is part of the Tom Kha Gai experience. If you prefer to remove the aromatics before serving, tie up the galangal, lime leaves, and lemongrass loosely in cheesecloth before adding them to the soup so they can easily be removed later!
Course: lunch, Main Dish, Soups
Servings: 6 servings

Ingredients

  • 5 cups chicken stock
  • 1 5-inch piece of lemongrass divided into 1-inch pieces and smashed with the side of a knife
  • 2 large fresh makrut lime leaves (or 4 dried makrut lime leaves)
  • 1-2 Thai or bird’s eye chilies thinly sliced with their seeds
  • 5 slices of a large galangal root no need to peel, just clean the skin
  • 1 lb chicken breast thinly sliced against the grain
  • 1 large yellow onion sliced
  • 8 oz shiitake, oyster, straw, beech, or maitake mushrooms stalks removed, and sliced
  • 2 13.5 oz cans coconut milk I like chaokoh brand
  • 2-3 tbsp lime juice
  • 1.5 tbsp sugar
  • 1/2 tsp salt
  • 1-2 tbsp chili paste such as sambal oelek (less if you prefer less spicy)
  • 1.5 tbsp fish sauce
  • prepared rice noodles for serving optional
  • cilantro leaves and stems roughly chopped for serving

Instructions

  • In a large pot or wok, combine the chicken stock, lemongrass, lime leaves, bird’s eye or thai chilies, and galangal, and bring to a low boil over medium-high heat. Low boil uncovered for 10 minutes.
  • Add the sliced chicken and mushrooms and continue the low boil until the chicken is just cooked through. Reduce the heat to a simmer, add the coconut milk, lime juice, sugar, salt, chili paste, and fish sauce and simmer 5 minutes more.
  • Stir in the onion last, and simmer 1-3 minutes depennding on how crunchy you like your onions. Serve on its own or over prepared vermicelli rice noodles topped with cilantro.