Tom Kha Gai

A fragrant coconut chicken soup with mushrooms, galangal, lemongrass and makrut lime leaves, finished with lime.
Prep: 15 min · Cook: 20 min · 4 servings
Equipment: Medium saucepan

• 600g boneless skinless chicken thighs, cut into thin strips
• 400ml canned coconut milk (about 18% fat)
• 600ml chicken stock
• 300g oyster or chestnut mushrooms, sliced
• 30g fresh or frozen galangal, sliced
• 2 lemongrass stalks (30g trimmed), bruised and cut into large pieces
• 4 makrut lime leaves (2g), torn
• 10g fresh red chilli, lightly crushed
• 25g fish sauce, plus more to taste
• 40g lime juice
• 6g sugar
• 12g coriander leaves

1. 1

   Put the stock, galangal, lemongrass, lime leaves and chilli in a saucepan. Bring to a simmer and infuse gently for 7–8 minutes. Keep the aromatic pieces large enough to remove later.

2. 2

   Stir in the coconut milk and return to a gentle simmer. Add the chicken strips and mushrooms, separating the chicken pieces with a spoon.

3. 3

   Simmer gently for 8–10 minutes, stirring occasionally, until the mushrooms soften and the thickest chicken pieces reach 74°C. Avoid a hard rolling boil.

4. 4

   Lift out the galangal, lemongrass and lime leaves with tongs; they season the broth and are not intended to be eaten. Remove the whole chilli if you prefer a milder soup.

5. 5

   Turn off the heat. Stir in the measured fish sauce, sugar and lime juice, then taste. Add extra seasoning a little at a time if desired; extra amounts change the estimate.

6. 6

   Divide the chicken, mushrooms and broth equally between four bowls and scatter over the coriander. Rice is optional and is excluded from the nutrition shown.

Storage & reheating

Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or below. Keep for up to 3 days. Freeze the main dish for up to 2 months for best quality; thaw overnight in the fridge. Reheat gently in a saucepan, stirring, until the chicken and broth reach 74°C. Coconut milk may separate after freezing; stir to recombine.

Substitutions

Fresh or frozen galangal gives this soup its defining aroma; ginger produces a different flavour. Chicken breast can replace thighs but may need less cooking. Fish sauce contains fish; curry pastes are not needed.

Estimated nutrition per serving

446 kcal · 35g protein · 12.6g carbs · 28.6g fat · 1.3g fibre.

Calculated from measured ingredients using generic composition estimates. Brands and portion sizes change the result. Optional additions and substitutions are excluded.

Storage guidance: USDA leftover guidance