Tom Kha Gai (Thai Chicken Coconut Soup)

Ingredients

• 400 g Chicken (thighs and/or breast, skinless, boneless preferred) (Deboned and cut into bite-sized pieces; can use a mix of thigh and breast)
• 100 g Chicken bones (optional, for broth) (If you have bones from deboning chicken, use them for extra flavor)
• 1 L Water (For boiling the soup base)
• 2 stalks Lemongrass stalks (Bruised and sliced)
• 4 leaves Kaffir lime leaves (Rib removed, torn into pieces)
• 3 small Shallots (Peeled and lightly crushed)
• 30 g Galangal (Peeled and thinly sliced (young galangal preferred))
• 3-6 whole Bird's eye chili (Thai chili) (Add whole for aroma, or bruise/chop for spiciness)
• 1 tsp Salt (To taste, for initial seasoning)
• 400 ml Coconut milk (unsweetened, canned or carton) (Ready-made, not too thick or thin)
• 2 tbsp Fish sauce (To taste)
• 2 whole Lime (Juiced, add to taste)
• 5 leaves Culantro (Sliced 1 cm, optional if available)
• 2 stalks Spring onion (Sliced 1 cm)
• 5 sprigs Parsley (or Chinese coriander) (Sliced 1 cm)

Instructions

1. Prepare Chicken

   Debone and remove skin from chicken thighs and/or breast. Cut into bite-sized pieces. If using bones, set aside for broth.

   Time: PT7M

2. Prep Aromatic Herbs

   Bruise lemongrass stalks with a heavy knife or pestle, then slice. Tear rib from kaffir lime leaves and tear leaves into pieces. Peel and lightly crush shallots. Peel galangal to the white layer and slice thinly.

   Time: PT8M

3. Start Soup Base

   Bring 1L water to a boil in a medium pot. Add chicken pieces, bones (if using), lemongrass, kaffir lime leaves, shallots, galangal, and whole bird's eye chilies. Add 1 tsp salt.

   Time: PT5M

   Temperature: 100°C

4. Simmer Soup

   Once soup returns to a boil, reduce heat to medium and simmer for 10-12 minutes, allowing flavors to infuse and chicken to cook through.

   Time: PT12M

   Temperature: 90-95°C

5. Prepare Fresh Herbs and Lime

   While soup simmers, wash and slice culantro, spring onion, and parsley (or Chinese coriander) into 1 cm pieces. Cut limes as shown: slice off sides and cut stem in triangle shape for easy juicing.

   Time: PT5M

6. Add Coconut Milk

   Add coconut milk to the pot. Increase heat to bring soup back to a gentle boil.

   Time: PT3M

   Temperature: 100°C

7. Season Soup

   Taste the soup. Add fish sauce to taste (about 2 tbsp). Taste again; soup should be slightly saltier than desired, as lime juice will balance it.

   Time: PT2M

8. Finish with Herbs and Lime

   Once soup boils again, add sliced culantro, spring onion, and parsley. Remove pot from heat. Squeeze in lime juice to taste (start with juice of 1 lime, add more as needed).

   Time: PT3M

9. Adjust Spiciness and Serve

   Add bruised or chopped bird's eye chili for desired spiciness. Serve hot.

   Time: PT2M

10. Cleanup

    Wash all utensils, cutting board, knife, pot, and bowls. Wipe down kitchen surfaces.

    Time: PT15M

Nutrition Facts

Calories

320

Protein

22g

Carbohydrates

10g

Fat

21g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken (thighs and/or breast, skinless, boneless preferred): Tofu (for vegetarian), Turkey breast
• Instead of Chicken bones (optional, for broth): Skip if using only boneless pieces
• Instead of Lemongrass stalks: Lemon zest (not traditional)
• Instead of Kaffir lime leaves: Bay leaf + lime zest (not authentic)
• Instead of Shallots: Red onion (milder flavor)
• Instead of Galangal: Ginger (not authentic, but similar aroma)
• Instead of Bird's eye chili (Thai chili): Serrano or jalapeño (for less heat)
• Instead of Coconut milk (unsweetened, canned or carton): Homemade coconut milk
• Instead of Fish sauce: Soy sauce (for vegetarian)
• Instead of Lime: Lemon (less aromatic)
• Instead of Culantro: Cilantro
• Instead of Parsley (or Chinese coriander): Cilantro

Equipment Needed

• Medium pot (2-3L)
• Cutting board
• Chef's knife
• Heavy knife or pestle (for bruising herbs) (optional)
• Wooden spoon or ladle
• Small bowl (for prepping herbs/veggies) (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use young galangal for better texture and milder flavor.
• Ready-made coconut milk saves time and is perfect for condo kitchens.
• Do not eat the galangal, lemongrass, or lime leaves—they are for flavor only.
• Taste and adjust seasoning at every step for best results.

Troubleshooting

Storage

Refrigerator: Store in airtight container for up to 3 days. Reheat gently; do not boil after adding lime.

Freezer: Not recommended due to coconut milk and lime; texture may change.

Room temperature: Do not leave out for more than 2 hours.

Make-Ahead Tips

• Prep and slice herbs and aromatics in advance, but store separately to maintain freshness.
• Chicken can be deboned and cut ahead of time and kept refrigerated.