Tom Kha Gai

Total Time
10 mins
20 mins

Thai chicken & Galangal Soup

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  1. > bring coconut milk and broth to a boil, add thinly sliced galangal, minced ginger, and thai chiles to soup and simmer on medium for 10 minutes.
  2. Add chicken slices and stir occasionally until chicken is tenderly cooked.
  3. Add straw mushrooms (drained), and thinly sliced, deveined lime leaves (optional: cut a few cross-sections of lemon grass and add to the soup) (optional : cut tomatoes into largish cubes about 1" square, and add to soup).
  4. Add more thai chiles if it is not spicy enough for you -- simmer for 10 more minutes.
  5. When you are ready to serve, turn off the heat, add brown sugar, lime juice, fish sauce, and stir well.
  6. Then top it off with the cut cilantro.
  7. Serve hot by itself or pour over rice.
  8. dash chile sauce over the top to taste.
Most Helpful

5 5

Absolutely wonderful flavor. Highly recommended. Don't be affraid of the hot chili, the coconut milk neutrolizes the hot. The soup actually has a sweet flavor. The broth is thinner than you'd expect, but it doesn't distract from the recipe at all. I found the time estimates a little short, give yourself a little extra time. I found fresh galangal root and lime leaves impossible to find on short notice. The local Asian market doesn't stock them. You really need a Thai or Vietnamise grocer. The Asian grocer recommended substituting Ginger root for the galangal root, and Lemon peels for the lime leaves. Both of these worked out fine, you just have to separate them out before serving.

5 5

Incredible flavor, easy and quick but tastes like an all day affair.

1 5

There seems to be a lot of coconut milk for such a small quanitity of stock. I also think there is too much chicken in this recipe and will use less than 1 lb. It is only 3 cups so the ratio of 1 1/4 lbs of chicken to 3 cups of soup just doesnt jive