Entree: Thailand – Royal Thai Cuisine – ต้มข่าไก่ ➤ Tom Kha Gai (Creamy coconut soup with chicken, galangal, and aromatic Thai herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) boneless skinless chicken thighs, thinly sliced
- 2 cups (480 ml) coconut milk (full fat recommended)
- 2 cups (480 ml) chicken stock
- 3 slices (about 0.53 oz (15 g)) galangal, sliced about 1/8–1/4 in (3–6 mm) thick
- 2 stalks lemongrass, white part only, smashed and cut into 2-in (5 cm) pieces
- 4 kaffir lime leaves, bruised
- 3 Thai bird chiles, smashed (adjust to taste)
- 8 oz (225 g) straw mushrooms or button mushrooms, halved
- 1 tbsp (15 ml) fish sauce
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (5 ml) palm sugar or granulated sugar
- 1/4 cup (4 g) fresh cilantro leaves, roughly chopped
- 2 green onions, sliced
- 1 tbsp (15 ml) vegetable oil (optional)

Show original ingredient measurements

- 1 lb (454 g) boneless skinless chicken thighs, thinly sliced
- 2 cups (480 ml) coconut milk (full fat recommended)
- 2 cups (480 ml) chicken stock
- 3 slices (about 15 g) galangal, sliced about 1/8–1/4 in (3–6 mm) thick
- 2 stalks lemongrass, white part only, smashed and cut into 2-in (5 cm) pieces
- 4 kaffir lime leaves, bruised
- 3 Thai bird chiles, smashed (adjust to taste)
- 8 oz (225 g) straw mushrooms or button mushrooms, halved
- 1 tbsp (15 ml) fish sauce
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (5 ml) palm sugar or granulated sugar
- 1/4 cup (4 g) fresh cilantro leaves, roughly chopped
- 2 green onions, sliced
- 1 tbsp (15 ml) vegetable oil (optional)

Instructions

1. In a medium pot, combine coconut milk and chicken stock and bring to a gentle simmer over medium heat. Add galangal slices, lemongrass pieces, and bruised kaffir lime leaves; simmer gently 5–8 minutes to infuse the broth.
2. Add the sliced chicken and mushrooms to the pot. Lower heat to maintain a gentle simmer and cook until chicken is just cooked through, about 6–8 minutes.
3. Remove the pot from heat. Stir in fish sauce, lime juice, and sugar; taste and adjust seasoning with more fish sauce for saltiness or lime juice for acidity. Remove and discard large pieces of galangal and lemongrass before serving.
4. Ladle soup into bowls and garnish with cilantro and sliced green onions. Serve immediately with steamed jasmine rice if desired.