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How to Make Authentic Tom Kha Gai with Galangal and Mushrooms

Discover how to create a restaurant-quality Tom Kha Gai in your own kitchen. This Thai coconut soup is infused with aromatic galangal, tender chicken, and meaty mushrooms, all swimming in a silky, flavorful broth that perfectly balances sweet, sour, and spicy notes.

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Recipe Details

Prep Time

15 minutes

Cook Time

25 minutes

Servings

4-6

Difficulty

Intermediate

Simple Summary

Tom Kha Gai is a fragrant Thai coconut soup featuring tender chicken, aromatic galangal, and earthy mushrooms. This comforting dish balances sweet, sour, and spicy flavors in a creamy coconut broth.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4-6
  • Difficulty: Intermediate

Ingredients

  • 4 cups chicken broth
  • 2 (14 oz) cans coconut milk
  • 2 stalks lemongrass, tough outer layers removed, bruised and cut into 4-inch pieces
  • 4 quarter-sized slices galangal
  • 4 kaffir lime leaves, torn
  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 8 oz mushrooms (shiitake or button), sliced
  • 3 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp palm sugar (or brown sugar)
  • 2-3 Thai bird's eye chilies, sliced (adjust to taste)
  • 1/4 cup cilantro leaves, for garnish
  • 2 green onions, thinly sliced, for garnish

Instructions

  1. In a large pot, combine chicken broth and coconut milk. Bring to a gentle simmer over medium heat.

  2. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 10 minutes to infuse the broth with flavor.

  3. Add sliced chicken and mushrooms. Simmer for 5-7 minutes until the chicken is cooked through and mushrooms are tender.

  4. Stir in fish sauce, lime juice, and palm sugar. Taste and adjust seasoning if needed.

  5. Add sliced chilies according to your desired spice level.

  6. Remove lemongrass, galangal, and kaffir lime leaves before serving (or leave them in and instruct diners not to eat them).

  7. Ladle the soup into bowls and garnish with cilantro leaves and sliced green onions.

  8. Serve hot and enjoy your homemade Tom Kha Gai!

Chef's Notes

  • For a vegetarian version, substitute vegetable broth and replace chicken with firm tofu cubes.
  • If you can't find galangal, use ginger as a substitute, though the flavor will be slightly different.
  • To make it milder, remove the seeds from the chilies or reduce the amount.
  • This soup is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
  • For extra authenticity, add a handful of straw mushrooms (available canned) along with the other mushrooms.

Nutritional Info

Per serving (based on 6 servings):

  • Calories: Approximately 350
  • Protein: 20g
  • Fat: 25g (mostly healthy fats from coconut milk)
  • Carbohydrates: 12g
  • Rich in vitamins A and C from the herbs and vegetables
  • Good source of potassium and manganese

Serving Suggestions

  • Serve with steamed jasmine rice on the side to make it a more substantial meal.
  • Pair with a crisp, light beer like Singha or a fruity white wine like Riesling to complement the soup's flavors.
  • For a complete Thai-inspired meal, serve alongside a green papaya salad and mango sticky rice for dessert.
  • Garnish with a lime wedge and offer extra fish sauce and chili flakes at the table for diners to adjust to their taste.