Name: Tom Kha Gai
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 1 lb boneless chicken thighs, thinly sliced; 2 cans (13.5 oz each) coconut milk; 2 cups chicken broth; 3-inch knob galangal, sliced into coins (not peeled); 3 stalks lemongrass, bruised and cut into 2-inch pieces; 6 kaffir lime leaves, torn; 2 cups oyster or straw mushrooms; 3-4 Thai bird's eye chilies, crushed; 3 tbsp fish sauce; 2 tbsp fresh lime juice; 1 tsp palm sugar or brown sugar; Fresh cilantro and sliced red chili for serving

Thai coconut galangal chicken soup — laced with lemongrass, kaffir lime, and Thai chilies, softer than Tom Yum but with a deeper, earthier warmth.

The Cultural Story

Tom Kha Gai translates to chicken boiled in galangal, which undersells what the soup actually accomplishes. Galangal is not ginger — it is more piney, more medicinal, more assertive — and in this soup it creates a flavor that ginger cannot replicate. The coconut milk softens the galangal's edges, the lemongrass adds brightness, the kaffir lime leaves give the broth a citrus perfume that is entirely their own, and the fish sauce provides the salt that holds everything together. Tom Kha is gentler than Tom Yum — less aggressive acid and heat, more warmth and depth. In Thailand, this soup is considered health food: galangal aids digestion, lemongrass reduces inflammation, coconut milk provides energy. Thai grandmothers prescribe it for colds with the same confidence that Italian grandmothers prescribe minestrone. The mushrooms are important — they absorb the broth and then release it back into your mouth all at once, which is one of the better experiences food can provide.

Ingredients

1 lb boneless chicken thighs, thinly sliced
2 cans (13.5 oz each) coconut milk
2 cups chicken broth
3-inch knob galangal, sliced into coins (not peeled)
3 stalks lemongrass, bruised and cut into 2-inch pieces
6 kaffir lime leaves, torn
2 cups oyster or straw mushrooms
3-4 Thai bird's eye chilies, crushed
3 tbsp fish sauce
2 tbsp fresh lime juice
1 tsp palm sugar or brown sugar
Fresh cilantro and sliced red chili for serving

Instructions

1Combine coconut milk and chicken broth in a pot. Add galangal, lemongrass, and kaffir lime leaves. Bring to a gentle simmer over medium heat — do not boil hard or the coconut milk can separate.
2Simmer aromatics for 5 minutes, infusing the broth. Add chicken and mushrooms.
3Cook 8-10 minutes until chicken is cooked through. Add crushed Thai chilies.
4Season with fish sauce, lime juice, and sugar. The broth should balance creamy, sour, salty, and mildly spicy.
5Taste and adjust — more fish sauce for salt, more lime for brightness, more chili for heat.
6Ladle into bowls. Top with fresh cilantro and sliced red chili. The galangal and lemongrass are not eaten — they are guides that have done their job.

Cook this with the full experience

Join FlavorBridge to explore authentic recipes from cultures around the world — with comments, ratings, and the stories behind every dish.

Open Interactive Recipe →