thaichickencoconut-milkclassicsoupintermediatelemongrass

Tom Kha Gai

Name: Tom Kha Gai
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 2
Cuisine: Thai
Ingredients: 300 g boneless skinless chicken thigh, thinly sliced; 2 stalks (about 30 g) lemongrass stalks, tender inner part only, finely sliced; 20 g galangal, thinly sliced; 4 leaves kaffir lime leaves, torn; 3 cloves (12 g) garlic cloves, finely chopped; 2 red bird's eye chilies, lightly bruised; 10 ml neutral oil; 400 ml coconut milk; 250 ml chicken stock; 20 ml fish sauce; 10 g palm sugar; 20 ml lime juice; 10 g fresh coriander leaves; 10 g Thai basil leaves

Tom Kha Gai is silky and fragrant, with tender slices of chicken suspended in a creamy coconut broth infused with lemongrass, galangal, kaffir lime leaf, and chili. The finish is bright with lime and fresh herbs, giving the soup a luxurious yet lively character.

45 min

2 servings

558 kcal

Thai

Ingredients

Aromatic curry base

300 gboneless skinless chicken thigh, thinly sliced
2 stalks (about 30 g)lemongrass stalks, tender inner part only, finely sliced
20 ggalangal, thinly sliced
4 leaveskaffir lime leaves, torn
3 cloves (12 g)garlic cloves, finely chopped
2red bird's eye chilies, lightly bruised
10 mlneutral oil

Coconut broth

400 mlcoconut milk
250 mlchicken stock
20 mlfish sauce
10 gpalm sugar

Finish and garnish

20 mllime juice
10 gfresh coriander leaves
10 gThai basil leaves

Instructions

1
Slice the chicken thigh thinly across the grain. Prepare the aromatics: remove the tough outer layers of the lemongrass and finely slice the tender core, slice the galangal, tear the kaffir lime leaves to release their oils, chop the garlic, and lightly bruise the chilies. This small prep ensures the broth becomes deeply fragrant within the short cooking time.
2
Heat a saucepan over medium heat and add the oil. Add the lemongrass, galangal, kaffir lime leaves, garlic, and chilies. Stir-fry for 1-2 minutes until very fragrant but not browned; browning would muddy the clean, bright flavor of the soup.
3
Pour in the coconut milk and chicken stock, then add the fish sauce and palm sugar. Bring just to a gentle simmer over medium-low heat, stirring to dissolve the sugar. Do not boil hard, or the coconut milk can split and the broth will lose its silky texture.
4
Add the sliced chicken and poach gently for 6-8 minutes, stirring once or twice, until the chicken is just cooked through and tender. The pieces should turn opaque and reach a safe internal temperature, while the broth stays at a low simmer.
5
Turn off the heat and stir in the lime juice. Taste and balance the soup: it should be creamy, salty, sour, and aromatic, with a gentle chili warmth. Add more fish sauce or lime only if needed, but keep the flavors delicate and rounded.
6
Ladle into warm bowls and finish with coriander and Thai basil. Serve immediately while the aroma is at its peak.

Nutrition per serving

558 kcal

Calories

32g

Protein

11g

Carbs

42g

Fat

Fiber

Notes

•For a more authentic texture, do not mince the galangal or lime leaves too finely; larger pieces perfume the broth and can be left in the bowl or removed before serving.
•If you want a slightly richer curry-like result, simmer 2-3 minutes longer to reduce the broth slightly, but keep it below a full boil.
•Serve with steamed jasmine rice if you want a heartier meal; the nutrition below is for the soup only.
•Chicken breast can be used, but thigh stays juicier and is more traditional for this style of soup.

Background

Tom Kha Gai is a classic central Thai coconut soup built around the aromatic pairing of galangal and lemongrass. The dish became widely loved for its balance of rich coconut milk, bright acidity, and savory fish sauce, showcasing the hallmark Thai approach of layering contrasting flavors in one bowl.

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