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Tom Kha Gai, aka Thai coconut soup, galangal soup, or coconut chicken soup, is a traditional dish from Thailand and Laos. You can make a TON of delicious riffs on this soup, but I made this recipe in the most traditional way possible in the interest of my self education and to respect the origins of this exquisite dish. Add noodles, veggies, shrimp, or whatever your little heart desires to this traditional tom kha soup– it will be incredibly delicious pretty much no matter what!
Traditionally speaking, Tom Kha Gai contains coconut milk (I like Chaokoh brand the best!), galangal root, makrut lime leaves, lemongrass, chilies, mushrooms, lime juice, fish sauce, and chicken and/or shrimp. I think straw mushrooms are the best in this dish, but beech mushrooms are the ones pictured because I couldn’t find them! Shiitake mushrooms can also be used, or a combination.
One traditional tom kha soup ingredient that must be emphasized is galangal root, because “Tom Kha Gai” actually directly translates to “chicken galangal soup.” This root has a beautiful fragrance and flavor, and although it looks somewhat similar to ginger, galangal tastes nothing like ginger. Galangal root can be hard to find depending on where you live, (luckily I find it at my local grocery store and my asian market) but if you can find it, grab it! If you can’t find it, leave it out ::gasp!:: (really!) Don’t exchange it for ginger, it is not the same thing. Galangal can be sliced and frozen to be used at a later time if you have leftovers.
Tom Kha Gai contains mostly aromatic elements that add tons of amazing flavor to the soup. This however, means eating around big pieces of galangal root, lime leaves, and lemongrass stalks. For me, this is all part of the delightful Tom Kha Gai experience, but if you’d rather take them out when the cooking is complete, tie these aromatics together in a piece of cheesecloth for easy removal.
Cilantro (aka coriander) is another aromatic element of this soup that is ohhhh so sumptuous. I urge you to use not only the leaves, but the stems as well! The stems have way more flavor and a nice crisp crunch. You will love it, so long as you love cilantro.
Last note– coconut milk can sometimes separate when boiled for too long at too high a temperature, (depending on the brand), that’s why I add it at the end of the recipe. All you need is a high simmer at most for coconut milk!
Traditional Tom Kha Soup Recipe
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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.
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