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Tom Kha Gai

Of Thai origin, tom kha gai, or tom kha kai (ต้มข่า ไก่), is a hot and sour soup with chicken and coconut milk that’s popular in Laos.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 863 kcal
Course: Main Course , Soup
Cuisine: Thai , Laos

Ingredients

  • 1 lb chicken breast , sliced
  • 6 cups coconut milk
  • ¾ cup water
  • 1 (1 inch / 3 cm) piece galangal
  • 4 stems lemongrass
  • 2 spring onions , cut into strips
  • 2 tomatoes , peeled, seeded and cut into thick wedges
  • 6 kaffir lime leaves
  • 7 oz Thai oyster mushrooms
  • 5 Thai chilies (or more to taste)
  • ½ teaspoon salt
  • 4 tablespoons lime juice
  • 1 tablespoon phak chi lao (dill), chopped
  • 1 bunch fresh cilantro , chopped
  • 3½ oz bean sprouts

Instructions

    Cup of Yum
  1. Cut the galangal into very thin slices.
  2. Remove the outer skin layer and hard parts of the lemongrass stems, then cut them on the diagonal into about ¾ inch (1,5 cm) pieces.
  3. In a pot, pour half the coconut milk and water.
  4. Place the pot on a medium heat and immediately add the galangal and lemongrass.
  5. Just before the coconut milk boils, add the chicken breast pieces, then add the remaining coconut milk.
  6. Lower the heat to medium-low and let simmer.
  7. Meanwhile, prepare the Thai chillies by stemming them, cutting them diagonally, and adding them to the pot.
  8. Stir the soup quickly, then add the oyster mushrooms.
  9. Coconut milk should not be boiled, but simply kept over a low heat.
  10. Stir occasionally with a wooden spoon, making sure to move it in one direction, to prevent the coconut milk from moving too much and starting to curdle. The coconut milk should be stirred gently.
  11. Add the onions and tomatoes to the pot.
  12. Take the kaffir lime leaves, roughly break them by hand and add them to the soup. Also add phak chi lao (dill).
  13. Add the salt.
  14. Mix the tom kha gai gently, for about 10 minutes, making sure it is not boiling, and if it does, immediately lower the heat.
  15. Turn off the heat and add the bean sprouts and fresh cilantro and stir gently.
  16. Add the 4 tablespoons of lime juice and, once again, stir it gently.
  17. Test the seasoning and make sure the soup is quite salty and sour. Add, if necessary, a little salt or lime juice to achieve the desired flavor.
  18. Serve with a bowl of steamed rice.