Tom Kha Gai (Thai Coconut Soup) (Edit recipe)

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A famous dish of Thai cuisine, it literally means ‘chicken soup with galangal.’ The galangal looks like ginger, but don’t be fooled—they’re very different. Look for galangal at the asian market—fresh or frozen both work. This soup comes together quickly and is fairly straightforward, but feel free to let loose when serving by adding as many of your favorite toppings as you like. Some of our favorites are Thai chili paste (nam prik pao) and fresh Thai basil leaves.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	363
Fat:	21 g
Carbohydrates:	11 g
Protein:	30 g
Cholesterol:	0 g
Sodium:	510 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

Serves: 4

Ingredients

2 cups Organic Chicken Bone Broth
1 lb Boneless Skinless Chicken Thigh, trimmed and cut into bite sized pieces
1/2 cup White Mushrooms, sliced (button mushrooms)
13 oz Coconut Milk, extra-rich (or coconut cream)
6-inch pieces Galangal Root, cut into 2-inch pieces
1 Lemongrass, smashed and cut into 3-inch pieces
2 Thai Chili, stems removed
1 Tbsp Fish Sauce
1.5 Tbsp Lime Juice, freshly squeezed
1/2 cup Cilantro
1/4 cup Green Onion (Scallion), green part, thinly sliced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the Chicken

In a medium stock pot or dutch oven, add bone broth and bring to a boil. Once boiling, add the chicken pieces. Return to a boil and reduce heat. Simmer, covered, for 15 minutes or until chicken is cooked through.

Make the Soup

Add coconut milk, galangal, lemongrass, and chilis and return to a boil. Once boiling, reduce heat and simmer, uncovered, for 5 minutes.
Add fish sauce and mushrooms and simmer, uncovered, until the mushrooms are just tender, about 5 minutes.

Season and Serve

Remove from heat, taste and season if necessary. Remove the lemongrass and galangal pieces and discard. Then add lime juice and stir to combine. Serve hot, garnished with cilantro, scallions, and more Thai chili peppers.

Notes

If fresh galangal is not available, frozen works just as well. The galangal doesn’t need to be peeled since it won’t be eaten, it’s just for infusing flavor.