can i make this ahead of time?

Yes! The flavors deepen beautifully after a few hours. Store in the fridge for up to 3 days and reheat gently (don’t boil, or the coconut milk may separate).

can i freeze this soup?

It’s possible, but the coconut milk can slightly change texture when thawed. For best results, freeze the broth only, then add coconut milk and lime juice fresh when reheating.

what's the difference between galangal and ginger?

Galangal is more citrusy and peppery, while ginger is milder and spicier. Ginger is a fine substitute if galangal isn’t available, but the flavor will be slightly different.

where can i buy lemongrass and kaffir lime leaves?

Most Asian grocery stores carry them fresh or frozen, and some large supermarkets stock them in the produce or frozen herb sections.

Tom Kha Gai (Thai Coconut Chicken Soup)

Description

Learn how to make Tom Kha Gai (Thai Coconut Chicken Soup) with this delicious and easy recipe!

Ingredients

Scale

2 stalks fresh lemongrass, tough outer layers removed
2 tablespoons thinly-sliced galangal (or substitute fresh ginger)
6 kaffir lime leaves, torn into large pieces
6 cups good-quality chicken stock
4 green onions, thinly sliced (white and green parts separated)
8 ounces white, shiitake, or oyster mushrooms (or a mix), sliced
2 cups cooked shredded chicken
2 (13.5-ounce) cans coconut milk
2 tablespoons fish sauce
1–3 teaspoons coconut sugar (to taste, or use another favorite sweetener)
1–2 tablespoons Thai chili paste (nam prik pao), optional
2 tablespoons fresh lime juice
fine sea salt, to taste

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Instructions

Infuse the broth. Using the back of a knife, lightly smash the lemongrass on a cutting board, then cut it into 1-inch pieces. Add lemongrass, galangal, kaffir lime leaves, chicken broth, and the white parts of the green onions to a large stockpot. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
Strain. Pour the broth through a fine-mesh strainer and discard the lemongrass, lime leaves, and galangal solids. Return the clear, aromatic broth to the pot.
Build the soup. Add the mushrooms, coconut milk, fish sauce, coconut sugar, and Thai chili paste (if using). Stir to combine. Bring the soup back to a gentle simmer over medium-high heat and cook for 3–5 minutes, until the mushrooms are tender.
Add the chicken and lime. Stir in the shredded chicken and cook for 1–2 minutes, until warmed through. Remove from heat and stir in the fresh lime juice. Taste and adjust — adding more fish sauce (salty), lime juice (sour), sugar (sweet), or chili paste (spicy) as desired.
Serve. Ladle the soup into bowls and garnish generously with cilantro, green onion tops, red chiles, and lime wedges. Serve warm and enjoy!