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Tom Kha Gai (Thai Chicken Coconut Soup)
A classic Thai soup featuring tender chicken simmered with galangal, lemongrass, kaffir lime leaves, and coconut milk, finished with fresh herbs and lime juice for a creamy, aromatic, and tangy dish. This recipe is adapted for a small condo kitchen and uses accessible ingredients and ready-made coconut milk.
MediumThaiServes 4
Printable version with shopping checklist
Source Video
34m
Prep
28m
Cook
10m
Cleanup
1h 12m
Total
Cost Breakdown
Total cost:$15.25
Per serving:$3.81
Critical Success Points
- • Deboning and cutting chicken properly for tenderness.
- • Properly bruising and slicing aromatics for maximum flavor.
- • Simmering soup gently after adding chicken and herbs.
- • Adding coconut milk after chicken is cooked to prevent greasiness.
- • Adding lime juice off heat to avoid bitterness.
Safety Warnings
- • Handle raw chicken with care; wash hands and utensils after contact.
- • Be cautious when slicing galangal and bruising herbs.
- • Take care with hot liquids and steam when adding ingredients to boiling soup.
- • Bird's eye chili can irritate skin and eyes; wash hands after handling.
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