Tom Kha Gai (Thai Coconut Galangal Chicken Soup)

A fragrant, silky Thai soup that balances creamy coconut milk with the citrusy warmth of galangal, lemongrass, and kaffir lime leaves. Tender chicken and earthy mushrooms float in a broth that is simultaneously rich, sour, salty, and gently spiced — comfort food with a bright, exotic soul.

Ingredients

• 500 g boneless, skinless chicken thighs
• 800 ml full-fat coconut milk
• 400 ml chicken stock
• 40 g galangal, fresh or frozen
• 3 pcs lemongrass stalks
• 8 pcs kaffir lime leaves
• 4 pcs Thai bird's eye chillies
• 200 g oyster mushrooms
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice
• 1 tbsp palm sugar (or light brown sugar)
• 3 pcs shallots
• 1 bunch fresh coriander (cilantro)
• 3 pcs spring onions (scallions)
• 1 tbsp neutral oil (such as sunflower)
• to taste salt

Instructions

1. Prepare all aromatics: peel and slice the galangal into thin coins, bruise and cut the lemongrass into 5 cm batons, lightly tear the kaffir lime leaves to release their oils, bruise the bird's eye chillies with the flat of a knife, and halve the shallots. Separate coriander leaves from stems; roughly chop the stems.
2. Place a large saucepan or wok over medium heat and add the oil. Add the shallots cut-side down and cook for 2–3 minutes until lightly golden. Add the galangal, lemongrass, kaffir lime leaves, bruised chillies, and coriander stems. Stir and toast the aromatics for about 1–2 minutes until very fragrant.
3. Pour in the chicken stock and bring to a gentle boil. Reduce the heat to medium-low and simmer for 10 minutes to allow the aromatics to fully infuse the broth.
4. Add the coconut milk and stir to combine. Bring back to a gentle simmer — do not boil vigorously or the coconut milk may split.
5. Add the chicken pieces to the simmering soup. Cook for 8–10 minutes, stirring occasionally, until the chicken is fully cooked through with no pink remaining.
6. Add the oyster mushrooms and simmer for a further 3–4 minutes until just tender.
7. Season the soup with fish sauce, palm sugar, and lime juice. Stir well and taste — the broth should balance salty, sour, and mildly sweet. Adjust seasoning with extra fish sauce (salt), lime juice (sour), or sugar (sweet) as needed. Add a pinch of salt only if necessary.
8. Ladle the soup into deep bowls. Garnish with fresh coriander leaves and sliced spring onions. Remind guests that the galangal, lemongrass, and kaffir lime leaves are aromatic garnishes and are not meant to be eaten. Serve immediately with steamed jasmine rice on the side if desired.