Thai Coconut Chicken Soup (Tom Kha Gai)

Ingredients

2 chicken breasts or thighs

200g mushrooms (quartered)

2–3 slices galangal (or ginger)

1 stalk lemongrass (bruised)

3–4 kaffir lime leaves

2–3 red chillies

2 Thai shallots (halved)

Handful coriander

Vegetable oil (optional)

The Soup Base

500ml chicken stock

200ml coconut milk

2–3 tablespoons fish sauce

1 teaspoon palm sugar

Juice of 1 lime

PREPARATION

Method

1. Heat a wok or pot over medium heat and add sliced galangal, allowing it to sizzle dry to release its aroma and natural oils.

2. Add bruised lemongrass, lime leaves and chillies, letting them warm through and release their fragrance into the pan.

3. Add halved shallots and cook briefly, then pour in a little water to lift all the flavours from the base.

COOKING

4. Add chicken stock and bring to a boil, allowing the aromatics to infuse the broth.

5. Add mushrooms and raw chicken, simmering gently until the chicken is fully cooked  through.

6. Pour in coconut milk and bring back to a gentle simmer, allowing the soup to become creamy and fragrant.

7. Season with fish sauce and palm sugar, stirring until balanced and dissolved.

8. Let the soup simmer for 5–10 minutes to deepen the flavour.

9. Remove chicken, slice into bite-sized pieces, then return to the soup.

10. Turn off the heat and squeeze in fresh lime juice, mixing gently to combine.

11. Add chopped coriander and serve immediately while hot.

School of Wok Tips

• Bruise lemongrass to release more flavour.

• Don’t boil after adding lime juice—it keeps the flavour fresh.

• Use good quality stock for a richer base.

• Balance sweet, salty, sour and spicy flavours carefully.

FAQs

What does Tom Kha Gai mean?

“Boiled galangal chicken soup” in Thai.

Can I make it vegetarian?

Yes, swap chicken for tofu and use vegetable stock.

Is it very spicy?

It can be adjusted—reduce chillies for a milder version.