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Chicken and Galangal Coconut Soup
ต้มข่าไก่ ( Tom Kha Gai )

Chicken and Galangal Coconut Soup

ต้มข่าไก่ ( Tom Kha Gai )

Added on May 26, 2014

Currently rated:  
Rated 4.5 Stars from 2626 reader reviews

Yield: 2 servings

Prep time: 5 Minutes

Cooking time: 10 Minutes

Ready in: 15 Minutes

Tom Kha Gai is a delicious Chicken and Galangal Coconut Soup with mushrooms. It's got a distinctly Thai taste from the galangal, lemongrass, and kaffir lime leaves, but it is not at all spicy (hot) like our other popular soups.

For those of you who are cutting down on the fats, you'll be pleased to know that the broth for this soup is mostly water, as I use only about 1/4 cup of coconut milk. All the flavor comes from the herbs, spices, and chicken. Yes, it's not diet food, but it sure tastes great!

Ingredient List:
What's in our Chicken and Galangal Coconut Soup.

• 1 Cup Chicken thigh meat
  (bones and skin removed, cut into bite-sized pieces.)
• 1/4 to 1/2 cup Coconut Milk
• 2 Cups Straw Mushrooms
  (Straw mushrooms, or a mix of different types)
• 3 - 4 Cherry Tomatoes
  (cherry tomatoes, or tomato wedges)
• 1 inch Galangal root
  (Thin slices)
• 1 stalk Lemongrass
  (diagonally cut into 2 inch pieces)
• 6 Kaffir Lime leaves
  (whole leaves)
• 2 or 3 leaves Culantro
  (Culantro, not corriander, cut into 1 inch pieces)
• 1 sprig Coriander / Cilantro Leaves
  (used for a garnish)
• 1 - 2 Tablespoons Lime
  (fresh or bottled lime juice)
• 1 - 2 teaspoons White cane sugar
  (as needed)
• 1 - 2 teaspoons Salt
  (as needed)
• 1 Cup Water

Basic Directions:
How we make our Chicken and Galangal Coconut Soup.

1) Heat coconut milk in a small pot. Add the chicken, stir in well, and bring it to a boil. Reduce heat and simmer for 2 - 3 minutes.

2) Add 1 cup of water, and bring the soup back up to a boil.

3) Add galangal, lemongrass, onion, sugar, and salt. Stir in well and bring back to a boil.

4) Add mushrooms, then bring back to a boil and cook for 2 minutes.

5) Add tomatoes, kaffir lime leaves, culantro, and lime juice. Stir well and boil for 30 seconds, then it's done.

Jump to the detailed step-by-step method.

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Step 1

Remove the skin and bone from about 2 chicken thighs. Cut them into bite sized pieces. Clean and wash straw mushrooms, then cut them in half.

This recipe uses Culantro. If Culantro is not available, you can use coriander.

Cut the Culantro leaves into 1 inch pieces. You need about 10 - 12 pieces.

Cut the galangal into thin slices. Cut the lemongrass into 2 - 3 pieces, then smash them a little with a mallet, pestle, or a heavy knife, just enough to break up the fibers a little.

Measure the rest of the ingredients and assemble them for easy access.

Step 2

Heat the coconut milk in a small pan or pot. Add the chicken, stir in well, and bring it to a boil.

Step 3

Cook the chicken in the coconut milk for about 2 - 3 minutes.

Step 4

Add 1 cup of water, and bring the soup back up to a boil.

Step 5

Add the galangal, lemongrass, onion, sugar, and salt. Stir in well and bring back to a boil.

Step 6

Add the mushroom, then bring back to a boil and cook for 2 minutes.

Step 7

Add the tomatoes, kaffir lime leaves, culantro, and lime juice. Stir well and boil for 30 seconds, then it's done.

Step 8

Serve in a nice bowl that has a contrasting color. Use only enough soup to partially fill the bowl, allowing the ingredients to stick out above the top. Float some chicken pieces, the tomatoes, and a few mushroom so they can be seen and look delicious. Garnish with kaffir lime leaves, culantro leaves, and coriander leaves.

Thai soups are normally shared dishes and each person should be served some steamed white rice on a small plate.

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