Tom kha gai
Tom kha gai is a Thai coconut soup with chicken, mushrooms and galangal. Lemongrass and makrut lime leaves infuse the stock and are then strained out, as the tough aromatic pieces are not intended to be eaten.
How to make it
Prepared 0 of 6 steps
Prepare the edible components
Thinly slice the chicken across the grain. Tear the oyster mushrooms into small pieces and remove the tough bases. Halve the chilli lengthways, removing some seeds beforehand for a milder soup.
Prepare the aromatic stalks
Remove the dry outer lemongrass leaves, lightly crush the tender lower sections and cut them into large lengths. Slice the galangal. Tear the makrut lime leaves to help release their aroma.
Steep the broth
Bring the chicken stock, lemongrass, galangal, lime leaves and chilli to a gentle simmer. Cook for 10 minutes with the lid slightly ajar. Strain out the firm aromatics and return the liquid to a clean saucepan.
Add the milk and chicken
Pour in the coconut milk, stir well, and return to a gentle simmer. Add the chicken and cook for 6–8 minutes without vigorous bubbling. Do not let large clumps form: gently break up any chunks with a spoon.
Cook the mushrooms
Add the oyster mushrooms and simmer for another 5–6 minutes until tender. The thickest chicken slice must reach 74 °C. Stir in the sugar and fish sauce until evenly distributed.
Add acidity after heating
Turn off the heat and pour in the lime juice. Taste the broth: it should balance coconut creaminess, saltiness, and fresh acidity. Serve with the chicken and mushrooms, garnished with chopped cilantro and hot.
Little hint
Do not boil the soup after adding lime juice, or its fresh citrus aroma will fade. Galangal tastes different from ginger; substituting ginger makes a home adaptation rather than an exact version of tom kha.
Frequently asked questions
What should I watch out for when cooking?
Do not boil the soup after adding lime juice, or its fresh citrus aroma will fade. Galangal tastes different from ginger; substituting ginger makes a home adaptation rather than an exact version of tom kha.
How should I prepare the ingredients?
Thinly slice the chicken across the grain. Tear the oyster mushrooms into small pieces and remove the tough bases. Halve the chilli lengthways, removing some seeds beforehand for a milder soup.
