Description
Experience the authentic flavors of Thailand with this rich and aromatic Tom Kha Gai recipe. This comforting soup balances creamy coconut, zesty lime, and savory fish sauce for an unforgettable meal.
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chicken or vegetable broth
- 1 stalk lemongrass, bottom third bruised and sliced
- 2-inch piece galangal, thinly sliced
- 4–5 kaffir lime leaves, torn
- 2 shallots, thinly sliced
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced (or 1 lb shrimp, peeled and deveined, or 14 oz firm tofu, cubed)
- 8 oz fresh shiitake or oyster mushrooms, sliced
- 2–3 Thai bird’s eye chilies, bruised or sliced (optional, adjust to heat preference)
- 3–4 tbsp fish sauce (start with 3, add more to taste)
- 3–4 tbsp fresh lime juice (from 2–3 limes, start with 3, add more to taste)
- 1/2 tsp granulated sugar (optional, to balance flavors)
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- Lime wedges, for serving
Instructions
- Prep Aromatics: Thinly slice galangal and bruise lemongrass. Tear kaffir lime leaves. Slice shallots and chilies (if using).
- Build Broth Base: In a medium pot, combine coconut milk and broth. Add galangal, lemongrass, kaffir lime leaves, and shallots. Bring to a gentle simmer over medium heat; infuse for 10-15 minutes.
- Add Protein & Vegetables: Add chicken/shrimp/tofu and mushrooms to the simmering broth. Cook until protein is done (5-7 mins for chicken, 2-3 mins for shrimp).
- Finish & Serve: Remove from heat. Stir in fish sauce, lime juice, sugar (if using), and chilies. Taste and adjust seasonings. Stir in cilantro. Ladle into bowls and garnish with more cilantro and lime wedges.
- Prep Time: 20 mins
- Cook Time: 25 mins