Embarking on culinary adventures is one of the best ways to immerse yourself in a new culture, and during my recent trip to Thailand, I had the privilege of doing just that. At the beautiful Ban Suan Cooking Class in Koh Chang, surrounded by lush greenery and the vibrant aromas of Thai spices, I learned to make Tom Kha Gai, the famous Thai Chicken Coconut Soup.
This dish is a harmonious blend of creamy coconut milk, zesty lime, fragrant herbs, and tender chicken. It’s a perfect balance of savory, sour, sweet, and spicy flavors that epitomize Thai cuisine.
The class was not only about cooking but also understanding the soul of Thai food, from selecting fresh ingredients to balancing the flavors. Today, I’m thrilled to share this special recipe, just as it was taught to me in Koh Chang. With a few simple ingredients and a little patience, you can recreate this iconic dish in your own kitchen and bring a taste of Thailand to your table.
Start by gathering all the ingredients
Slice the lemongrass into 2 cm pieces, slice the onion and thinly slice the galangal. Tear the kaffir lime leaves in half, removing the tough central stem. Chop the chillies into small pieces.
Tear the straw mushrooms into bite-sized pieces. Cut the chicken into 2 cm cubes so they cook evenly.
In a medium-sized pot, bring the water and chicken stock to a boil over medium heat. Add the lemongrass, galangal, kaffir lime leaves, and chillies. Simmer for 2–3 minutes, allowing the aromatics to release their fragrance into the broth.
Place the chicken cubes into the pot and stir gently. Add the fish sauce, sugar, and lime juice directly into the broth with the chicken. Stir well to ensure the seasonings are evenly distributed. Cook for 2–3 minutes, letting the chicken begin to cook through.
Pour in the coconut milk and add the straw mushrooms. Lower the heat and let the soup gently simmer for 4 minutes. Stir occasionally, ensuring the coconut milk stays smooth and creamy.
Taste the soup and adjust the flavors to your liking. You may want to add a little extra lime juice for more tanginess, or sugar if you prefer a touch more sweetness.
Turn off the heat and ladle the soup into serving bowls. Top each bowl with fresh Thai basil leaves for a burst of vibrant flavor.
Enjoy your homemade Tom Kha Gai, savoring the perfect balance of creamy, tangy, and aromatic notes that define this Thai classic.
Tom Kha Gai - Thai Chicken Coconut Soup
Ingredients
- 100 g chicken
- 2 stalks lemongrass
- 4 pieces galangal
- 1 shallot
- 4 kaffir lime leaves
- 4 fresh chillies
- 60 g straw mushrooms
- 120 ml coconut milk
- 240 ml water
- 2 teaspoons chicken stock
- 30 ml fish sauce
- 2 teaspoons sugar
- 1 lime
- salt to taste
- a bunch of thai basil
Instructions
- Prepare all the ingredients. Slice the lemongrass, shallot and galangal. Tear the mushrooms and cut the chicken into cubes
- Boil water and chicken stock. Add lemongrass, shallot, galangal, lime leaves and chillies. Simmer for 2-3 minutes
- Add chicken, fish sauce, sugar and lime juice. Stir gently and cook for 2-3 minutes
- Pour in coconut milk and add mushrooms. Reduce heat and simmer for 4 minutes
- Taste and adjust seasoning if needed
- Serve hot in bowls, garnished with fresh Thai basil
Tips for Success
- Fresh lemongrass, galangal, and kaffir lime leaves are essential for authentic flavor. If you can’t find them locally, look for them in Asian markets or online.
- Keep the heat low once the coconut milk is added to prevent it from curdling. Gentle simmering ensures a smooth and creamy texture.
- Taste as you go! Adjust the lime juice, fish sauce, and sugar to find the perfect balance of sour, salty, and sweet.
- Thai cooking moves quickly once you start, so have all your ingredients prepped and ready before you begin cooking.
- For a milder soup, reduce the number of chillies or use larger ones like red spur chillies, which are less spicy. For more heat, keep the chilli seeds or add a bit of Thai chilli paste.
- Straw mushrooms are traditional, but if unavailable, substitute with oyster mushrooms, button mushrooms, or shiitake for a similar texture.
- Tom Kha Gai is best enjoyed immediately while the flavors are vibrant and the herbs are aromatic. If reheating, do so gently to preserve the texture and flavor.
- While the soup is delightful on its own, serving it with jasmine rice makes for a more filling meal and helps soak up the flavorful broth.
Why You’ll Love This Dish
- Tom Kha Gai combines sweet, salty, tangy, and spicy notes in a way that’s uniquely Thai. Every spoonful is an explosion of flavor.
- The coconut milk adds a luscious creaminess that’s comforting and satisfying, making it perfect for any season.
- Despite its creamy texture, this soup feels light on the stomach while still being hearty enough to be a full meal.
- The fragrance of lemongrass, galangal, and kaffir lime leaves creates an intoxicating aroma that fills your kitchen.
- With a simple list of ingredients and straightforward instructions, this recipe is accessible even to beginner cooks.
- Cooking this soup allows you to experience authentic Thai cuisine and connect with the culture, no matter where you are in the world.
