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Tom Kha Gai (Thai Coconut Soup)

A silky Thai coconut soup with tender chicken, mushrooms, and bright lime, infused with lemongrass and galangal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • - 1 lb boneless skinless chicken or breast thighs thinly sliced
  • - 2 cans full-fat coconut milk
  • - 2 cups chicken broth
  • - 3 stalks lemongrass smashed
  • - 6 slices galangal
  • - 5 kaffir lime leaves
  • - 8 oz mushrooms sliced
  • - 1 cup cherry tomatoes halved
  • - 3 tablespoons fish sauce
  • - 1 tablespoon coconut sugar
  • - 2 to 3 Thai chilis
  • - Juice of 2 limes
  • - Fresh cilantro

Method
 

  1. **Infuse.** Simmer coconut milk, broth, lemongrass, galangal, lime leaves, and chilis for 5 minutes.
  2. **Cook.** Add chicken and simmer 5 to 6 minutes until cooked through.
  3. **Add.** Stir in mushrooms, tomatoes, fish sauce, and sugar. Simmer 3 to 4 minutes.
  4. **Finish.** Remove from heat, add lime juice, garnish with cilantro and chili oil.

Notes

- Keep at a gentle simmer, never a boil.
- Use full-fat coconut milk for best results.
- Add lime juice off the heat for brightness.