Tom kha gai
Tom kha gai, from above
Non vegCentral Thailand

Tom kha gai

Coconut soup that whispers galangal. The gentle one in the Thai family, until the chilli arrives.

30 minTime
28 gProtein each
mediumSpice
Named after a root1 chapter · 1 min read

Make it your way

Grandma's wayGalangal led, coconut rich.
The original
429kcalsame
28 gproteinsame
3 gfibresame
30minutessame

Tom kha gai.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Chicken, bonelessboneless thigh, sliced thin
Thick coconut milk¾ cup
Thin coconut milk1½ cups
Galangal10 thin slices
Lemongrass2 stalks, bruised
Kaffir lime leaves (makrut lime leaves)6 leaves, torn
Button mushroomoyster or button, sliced
Shallots3, halved
Green chilli3 bird's eye chillies, smashed
Fish sauce2 tbsp
Lemon juice2 tbsp lime juice
Jaggery1 tsp palm sugar
Coriander leaves (cilantro)a handful

Method

4 steps
  1. 1Bring the thin coconut milk to a simmer with galangal, lemongrass, lime leaves and shallots. Cook 5 minutes.
  2. 2Add chicken and mushrooms and simmer gently until the chicken is cooked through with no pink remaining.
  3. 3Pour in the thick coconut milk and warm through without boiling hard.
  4. 4Off the heat add chillies, fish sauce, palm sugar and lime juice. Taste, adjust, add coriander.
Serve it like this

Serve in small bowls with a lime leaf and a red chilli on top. The aromatics are for flavour, so eat around them.

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Make it a meal

What goes with Tom kha gai: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Thai red curry50 min
With a main Pad kra pao20 min
To drink Cha manao12 min
Something sweet Mango sticky rice45 min
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