Tom Kha Gai

1. 1

   Marinate the Chicken

   In a bowl, combine the sliced chicken with cornstarch, 2 teaspoons of oil, and 2 teaspoons of fish sauce. Mix well to coat the chicken evenly. Set aside to marinate while you prepare the other ingredients. This step helps tenderize the chicken and adds flavor.

   5m

   Tips:

   • • Chicken thighs stay more tender than breast meat
   • • Slice chicken thinly for even cooking
2. 2

   Prepare the Aromatics

   Remove the tough outer layers of the lemongrass and score the stalk lengthwise with a knife to release its flavor. Slice the galangal thinly. If using fresh kaffir lime leaves, tear them slightly to release their oils. Halve the Thai chilies if using.

   5m

   Tips:

   • • Scoring lemongrass maximizes flavor release
   • • Fresh galangal is preferred but frozen works perfectly
   • • Don't substitute ginger for galangal - the flavor is completely different
3. 3

   Sauté the Mushrooms

   Heat 1 tablespoon of oil in a medium soup pot over medium-high heat. Add the mushrooms and fry for approximately 5 minutes until they become tender and slightly golden. The mushrooms should release their moisture and develop flavor.

   5m

   Tips:

   • • Torn mushrooms absorb more flavor than sliced
   • • Don't overcrowd the pan - mushrooms need space to brown
4. 4

   Build the Aromatic Broth

   Add the chicken stock, prepared lemongrass, galangal slices, kaffir lime leaves, Thai chilies, red curry paste (if using), and palm sugar to the pot with the mushrooms. Bring the mixture to a boil, then cover, reduce the heat to low, and let it simmer for 6 minutes. This allows the aromatics to infuse the broth with their flavors.

   6m

   Tips:

   • • Let the aromatics simmer to fully develop their flavors
   • • The broth should be fragrant with galangal and lemongrass
5. 5

   Add Coconut Milk

   Stir in the coconut milk and bring the soup back to a gentle simmer over medium-high heat. Be careful not to let it come to a rolling boil, as this can cause the coconut milk to split or separate, affecting the creamy texture of the soup.

   3m

   Tips:

   • • UHT coconut milk in cartons is less likely to split than canned
   • • Stir gently to combine without breaking the emulsion
6. 6

   Cook the Chicken

   Add the marinated chicken to the simmering soup and stir gently. Return the soup to a simmer, then reduce the heat to medium-low, cover, and cook for 8 minutes until the chicken is fully cooked through and tender.

   8m

   Tips:

   • • Don't overcook the chicken or it will become tough
   • • The chicken should be opaque and cooked through
7. 7

   Final Seasoning

   Turn off the heat and stir in the remaining 2 tablespoons of fish sauce and 3 tablespoons of fresh lime juice. Add the chopped cilantro. Taste and adjust seasoning with additional fish sauce or lime juice if needed. The soup should have a perfect balance of salty, sour, sweet, and savory flavors. Add salt only if necessary.

   2m

   Tips:

   • • Add lime juice off heat to preserve its bright flavor
   • • Taste and adjust - balance is key in Thai cooking
   • • The five flavors should be in harmony
8. 8

   Serve

   Ladle the soup into bowls. You can remove the larger pieces of lemongrass and galangal before serving, or leave them in for presentation (they are not meant to be eaten). Serve hot, either on its own as a soup or with jasmine rice on the side for a more substantial meal.

   1m

   Tips:

   • • Warn diners not to eat the lemongrass and galangal pieces
   • • Serve with jasmine rice for a complete meal
   • • Garnish with extra cilantro or Thai chilies if desired

• •Use UHT pasteurized coconut milk in paper cartons (Aroy-D brand) for better taste than canned versions
• •Fresh galangal is ideal, but frozen galangal works perfectly. Dried galangal can be used in a pinch, but avoid substituting with ginger as the flavor profile is completely different
• •Score the lemongrass stalk lengthwise to maximize flavor release into the broth
• •Don't let the soup come to a rolling boil after adding coconut milk to prevent splitting
• •Tom Kha Gai stores well in the refrigerator for up to a week and can be frozen for longer storage
• •When reheating, add fresh lime juice and herbs for the best flavor
• •For meal prep, leave out lime juice and fresh herbs until serving time
• •The soup should have a balance of all five Thai flavors: sour (lime), spicy (chilies), sweet (palm sugar), salty (fish sauce), and savory (umami from chicken and mushrooms)
• •Chicken thighs stay more moist and tender than breast meat in soups
• •Torn mushrooms absorb more flavor than neatly sliced ones

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  pad-thai
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  green-curry
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  mango-sticky-rice
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  som-tam
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  larb

Tom Kha Gai is one of Thailand's most internationally recognized soups, originating from Central Thailand. The name literally translates to 'boiled galangal chicken' (tom = boil, kha = galangal, gai = chicken), highlighting the importance of galangal in this dish. While the exact origins are debated, the soup likely evolved from traditional Thai medicinal broths that used galangal for its healing properties. Galangal, a rhizome in the ginger family, has been used in Southeast Asian cooking and medicine for centuries. The addition of coconut milk, which is abundant in Thailand, creates the soup's signature creamy texture. Tom Kha Gai gained international popularity in the late 20th century as Thai cuisine spread worldwide, becoming a staple in Thai restaurants globally. It represents the Thai culinary philosophy of balancing five fundamental flavors: sour, spicy, sweet, salty, and savory.

An authentic Tom Kha Gai must include galangal - it's the defining ingredient that gives the soup its name and distinctive flavor. Galangal provides a unique citrusy, slightly peppery taste that cannot be replicated with ginger. Fresh or frozen galangal is essential; while dried galangal can work in a pinch, ginger is not an acceptable substitute as it creates a completely different flavor profile. Traditional recipes use fresh lemongrass, kaffir lime leaves (makrut lime leaves), and Thai chilies for heat. The soup should have a creamy but not overly thick consistency from coconut milk, and the aromatics (lemongrass, galangal, lime leaves) are typically left in the soup for presentation but not eaten. The balance of flavors is crucial - authentic Tom Kha Gai should be simultaneously sour from lime juice, slightly sweet from palm sugar, salty from fish sauce, and have a gentle heat from chilies, all while maintaining a rich umami base from the chicken stock and mushrooms. UHT coconut milk is preferred in Thailand over canned versions for better flavor and texture. The soup should be fragrant, with the aroma of galangal and lemongrass being immediately noticeable.