- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 800 ml
- 250 ml
- 30 g
- 150 g
- 150 g
- 3 tbsp
- 1 tbsp
- 3 tbsp
- 15 g
Process
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Pour the coconut milk and chicken broth into a medium pot. Add the sliced galangal, bruised lemongrass and torn kaffir lime leaves. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer for 8 minutes to infuse the broth.
Add the sliced chicken thighs to the pot and simmer gently for 6–8 minutes, until the chicken is cooked through and no longer pink in the center. Do not boil hard or the coconut milk may split.
Stir in the sliced shallots, torn oyster mushrooms and halved cherry tomatoes. Simmer for 3–4 minutes, until the mushrooms are tender and the tomatoes have softened slightly.
Season with the fish sauce and palm sugar. Taste and adjust: the soup should be equally salty, sweet and sour. Add the bruised bird's eye chilies if using and simmer for 1 more minute.
Turn off the heat. Stir in the fresh lime juice. Taste again and add more fish sauce, sugar or lime juice as needed to balance.
Ladle into bowls, leaving the large galangal, lemongrass and lime leaves behind if you prefer. Garnish with chopped cilantro and serve hot.
Kitchen notes
Kitchen notes
- The most common mistake is boiling the soup hard after adding coconut milk, which makes it split and look curdled. Keep it at a gentle simmer and stir occasionally.
- Galangal is not interchangeable with ginger: it is piney and peppery, while ginger is sharp and hot. If you truly cannot find galangal, use ginger but expect a different, less authentic flavor.
- Add the lime juice only after turning off the heat. Boiling lime juice turns it bitter and dulls the fresh aroma.
- The chicken is done when it is opaque and firm to the touch, and the juices run clear. Slice it thinly so it cooks quickly and stays tender.
Substitutions
- galangal→fresh ginger (flavor will be different but still pleasant)
- oyster mushrooms→cremini or shiitake mushrooms, sliced
- palm sugar→light brown sugar or coconut sugar
- fish sauce→soy sauce for a vegetarian version (note: dish will no longer be authentic Thai)
- chicken broth→vegetable broth
- chicken thighs→firm tofu, cubed, for a vegetarian version
Storage & reheating
Cool the soup completely, then store in an airtight container in the refrigerator for up to 3 days. The coconut milk may separate and the flavors will deepen; reheat gently on the stovetop over low heat, stirring, until hot but not boiling. Do not microwave on high or the coconut milk may split. Freezing is not recommended because the coconut milk becomes grainy and the vegetables turn mushy.
FAQ
The questions we get asked most
Why did my Tom Kha Gai split or curdle?
The coconut milk split because the soup was boiled too hard or the lime juice was added while the soup was still boiling. Always keep the soup at a gentle simmer and add lime juice only after turning off the heat. If it does split, you can sometimes rescue it by whisking in a tablespoon of warm water or a little cornstarch slurry, but the texture may remain slightly grainy.
Can I use light coconut milk instead of full-fat?
Light coconut milk will make the soup thinner and less creamy, and it is more prone to splitting. If you only have light coconut milk, use it but reduce the chicken broth to 150 ml and simmer very gently. The result will be less rich but still flavorful.
Can I substitute ginger for galangal?
Yes, but the flavor will be noticeably different. Galangal is piney, citrusy and slightly peppery, while ginger is sharper and hotter. Use a 2 cm piece of fresh ginger, sliced, and expect a less authentic but still tasty soup.
How do I know when the chicken is cooked through?
The chicken is done when it is opaque all the way through and firm to the touch, and any juices run clear. Since the pieces are sliced thinly, they should cook in 6-8 minutes at a gentle simmer. If in doubt, cut one piece in half to check.
Can I make Tom Kha Gai ahead of time?
You can prepare the broth base (coconut milk, broth, galangal, lemongrass, lime leaves) up to 2 days ahead and refrigerate it. When ready to serve, bring it to a simmer, add the chicken and vegetables, and finish with fish sauce, sugar and lime juice. This keeps the flavors fresh and prevents the chicken from overcooking.
Is Tom Kha Gai gluten-free?
Yes, this recipe is gluten-free as written, provided your fish sauce and chicken broth do not contain gluten. Check labels: some fish sauces and broths include wheat or barley. If they are gluten-free, the dish is suitable for a gluten-free diet.
Can I freeze Tom Kha Gai?
Freezing is not recommended. The coconut milk tends to separate and become grainy upon thawing, and the vegetables become mushy. If you must freeze, do so before adding the lime juice and herbs, and reheat very gently, but the texture will be compromised.
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