Ingredients
- 400g chicken breast or thighs, thinly sliced
- 1 can (400ml) coconut milk
- 4 cups chicken broth (or water)
- 4 slices galangal (or ginger as a substitute)
- 4 kaffir lime leaves, torn into pieces
- 3 lemongrass stalks, cut into 3-inch pieces and smashed
- 3 Thai bird’s eye chilies, smashed (adjust to your heat preference)
- 1 medium onion, sliced
- 4 medium mushrooms, sliced (optional but adds flavor)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon lime juice (fresh)
- Fresh cilantro leaves for garnish
Directions
Tom Kha Gai (ต้มข่าไก่) is a popular Thai dish known for its rich, creamy, and aromatic broth. The soup features tender chicken cooked in coconut milk with galangal, lemongrass, and kaffir lime leaves, creating a fragrant base. The combination of fish sauce, lime juice, and sugar gives it a unique balance of savory, sour, and sweet flavors. This dish is often served with mushrooms and garnished with fresh cilantro, making it a comforting, flavorful meal enjoyed in Thailand and worldwide.
Here’s an approximate nutritional breakdown for Tom Kha Gai (per serving):
| Calories | 250-300 kcal |
| Protein | 20-25g |
| Fat | 18-22g |
| Saturated Fat | 12-15g |
| Carbohydrates | 6-8g |
| Fiber | 1-2g |
| Sugars | 2-3g |
| Sodium | 600-800mg |
| Cholesterol | 50-60mg |
Note: These values can vary depending on portion size, the specific ingredients used, and any modifications made to the recipe.
Steps
1 Done | Prepare the aromaticsIn a large pot, combine the chicken broth, galangal, lemongrass, kaffir lime leaves, and bird’s eye chilies. Bring it to a boil over medium heat and let it simmer for about 5-10 minutes to infuse the flavors. |
2 Done | Add chicken and mushroomsAdd the thinly sliced chicken and mushrooms (if using) to the broth. Let it cook for 5-7 minutes, or until the chicken is fully cooked. |
3 Done | Add coconut milkPour in the coconut milk and stir. Bring it to a gentle simmer. |
4 Done | Season the soupStir in the fish sauce, sugar, and lime juice. Taste the soup and adjust seasoning if necessary — you can add more fish sauce for saltiness or lime juice for acidity. |
5 Done | Final touchesRemove the soup from heat once it’s all well combined and heated through. Discard the lemongrass stalks, galangal, and lime leaves. Garnish with fresh cilantro leaves. |
6 Done | ServeLadle the soup into bowls and serve hot with steamed rice on the side. Enjoy your Tom Kha Gai with its rich, creamy coconut flavor and a perfect balance of salty, sweet, and sour! |
