Authentic Tom kha gai Recipe
Central Thailand, Thailand
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Introduction & history
Tom kha gai is a comforting Thai soup that combines subtle flavors and simple ingredients. It starts with chicken, usually boneless thighs, simmered in coconut milk and chicken stock or water for a rich base. The key ingredient, galangal, similar to ginger, adds a sharp, citrusy, almost piney flavor. Lemongrass and makrut lime leaves are also essential, giving the soup a light, citrusy note. Thai chilies are included to add a bit of heat but are balanced by the savory taste of fish sauce. Mushrooms, like straw or oyster, are thrown in for texture. The soup gets a slight sweetness from palm sugar and a tang from a bit of lime juice, which must be added off heat. Typically served hot, tom kha gai is often garnished with a sprinkle of cilantro or green onions. It's enjoyed alongside or over a bowl of steamed jasmine rice, making for a simple yet flavorful meal.
Pair with
Cooking tips
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chicken breast
If you want to make this soup with chicken breast, slice them thinly and add them to the same at the same time as mushrooms because they do not need long to cook. If cooked long, they go dry. -
mushrooms
Mild-flavored mushrooms, such as straw and oyster mushrooms, work best in this soup. Often, recipes list shiitake mushrooms, which are unsuitable for this soup because of their deep, earthy flavor. -
herbs and flavorings
Makrut lime leaves, lemongrass, and galangal should not be eaten but are left in the soup for decorative reasons. It's a visual representation of the soup's flavors. So, remember to remind your guests not to eat them. -
variations
Variations on the traditional tom kha gai include adding ingredients such as tamarind, shallots, tomatoes, and garlic.
Authentic Tom Kha Gai
PREP 15min
COOK 25min
READY IN 40min
The following is the authentic tom kha gai recipe. It calls for chicken thighs that are simmered in chicken broth for a deeper and richer flavor of the soup. The soup is then enriched with coconut milk and flavored with lemongrass, galangal, makrut lime leaves, Thai chilis, fish sauce, sugar, and lime juice, which flavor the soup while oyster mushrooms give it some texture. The recipe is courtesy of Pailin "Pai" Chongchitnant, a trained chef, creator of the YouTube channel Pailin's Kitchen with over 1.8 million subscribers, author of Hot Thai Kitchen, and a TV show host on Gusto. She is an authority on Thai cuisine and has been featured in many major publications such as The New York Times, Serious Eats, and Bon Appetit.
Ingredients
2 cups (480 ml) chicken stock, unsalted, preferably homemade
1 ½ cups (360 ml) coconut milk
1 tsp kosher salt, or half the amount of table salt
1 lb (450g) chicken thigh, boneless skinless, bite-sized pieces
1 stalk lemongrass, bottom half only, smashed and cut into 2-inch (5 cm) pieces
12 thin slices galangal
5 makrut lime leaves, roughly torn into big chunks, center stems removed
3-4 Thai chilies, bruised or cut into large pieces
2 tbsp fish sauce
1 tsp finely chopped palm sugar, or granulated sugar
5.5 oz (155g) oyster mushrooms
2 ½ tbsp lime juice
chopped green onion and/or cilantro, for garnish
Jasmine rice, for serving
Preparation
In a pot, bring the chicken stock to a boil. Add salt and chicken thighs. Lower heat and let it simmer gently for 15-20 minutes until the chicken is fork-tender.
To the pot, add coconut milk, lemongrass, galangal, makrut lime leaves, Thai chilies, about half the fish sauce, and sugar. Let it simmer for 5 minutes to allow the flavors to meld.
Introduce oyster mushrooms to the soup. Bring to a simmer and cook for 1-2 minutes or until the mushrooms are fully cooked. Season with fish sauce to taste.
Remove the pot from the heat, and stir in 2 tablespoons of lime juice. Adjust the flavor with additional fish sauce and lime juice according to your preference.
Garnish with chopped green onions and/or cilantro, and serve with Jasmine rice.
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