Tom Kha Gai Thai Coconut Chicken Soup (Thai Galangal Chicken Soup) Recipe

When it comes to Thai cuisine, there are a few names that stand out for their exquisite flavors and authenticity. Near my place, there's a cluster of Thai restaurants, each with its unique charm and menu. Among my favorites are "Absolute Thai," "Amphawa," and "Thai Express." It was at the latter where I discovered a true gem - Tom Kha Gai. This spicy Thai coconut soup, made with a delightful combination of galangal, lemongrass, mushrooms, chilies, and chicken, has become my absolute favorite thing to order from our local Thai takeaway. I can't get enough of it, and I'm excited to share my experience and a fabulous homemade recipe for this soul-soothing soup.

Tom Kha Gai is not just a soup; it's an addiction! Once you try it, you'll be hooked, craving it for lunch, dinner, and everything in between. And don't worry, it pairs perfectly with a bowl of steaming rice for an out-of-this-world meal. 

Additionally, it's essential to note that Tom Kha Gai differs from Tom Yum, another popular Thai soup. Tom Kha Gai has a creamy and spicy profile due to the presence of coconut milk, while Tom Yum is a hot and sour soup, often prepared with prawns (shrimp). Both soups have their unique charms, but Tom Kha Gai remains my all-time favorite Thai delight!

When you're ready to take your homemade Tom Kha Gai to the next level, add a dash of chili oil and a sprinkle of fresh coriander for that extra extra~ Here's the recipe for your very own Tom Kha Gai adventure!  

Tom Kha Gai Ingredients:

2 stalks lemongrass
3-inch piece galangal (cut into coins)
3 shallots (roughly chopped)
3 cups chicken stock (I use 2 cube of Knorr Beef Stock Cube)
1.5 chicken thighs (cut into bite sized pieces)
4 cups coconut milk
3-4 Thai chilies (sliced)
1 cup oyster mushrooms
1 cup shimeji mushrooms
3 tomatoes (cut into quarters)
6 kaffir lime leaves (torn)
1 tbsp palm sugar
4 tbsp fish sauce
4 tbsp lime juice (you can add depending on preference)
1/4 cup cilantro (chopped)
Chili oil(garnish)
Salt to taste

 
Instructions:

 
1. Prep all the aromatics. Cut the ends off the lemongrass and peel the first layer. Cut into 3-inch pieces on a diagonal then smash using a knife to release flavour. Cut galangal and shallots but make sure to be careful when cutting the galangal because it’s hard to cut.

 
2. In a pot, combine chicken stock and the aromatics.

 
3. Bring to a simmer on medium-low heat then add the chicken.

 
4. Cook for 15 minutes then add coconut milk, Thai chilies, and mushrooms.

 
5. Let simmer for another 5 minutes then add tomatoes and kaffir lime leaves.

 
6. Simmer for an additional 5 minutes then season with salt, palm sugar, fish sauce, and lime juice.

7. Add cilantro at the end and enjoy with a bowl of rice.

There you have it - the secret to making a mind-blowing Tom Kha Gai soup right in the comfort of your own kitchen. Whether it's a chilly winter day or you simply crave the comforting warmth of this spicy and creamy Thai delight, this recipe is sure to impress your taste buds. Serve it as a light lunch, a delightful starter, or even alongside a bowl of boiled rice for a fulfilling dinner. So, the next time you're in the mood for an explosion of Thai flavors, whip up this sensational Tom Kha Gai and savor every spoonful. Enjoy!