Chicken in Coconut Milk Soup - Gai Tom Kha

Tom Kha Gai is Thailand’s other famous soup, and some would argue it edges out tom yum. Coconut milk simmers with galangal, bruised lemongrass, and chicken stock for 20 minutes, building a fragrant, creamy base before the chicken ever goes in.

Straining out the aromatics after that initial simmer is a must. Galangal and lemongrass are too fibrous to eat, but they’ve already done their job, leaving behind a perfumed broth that’s floral and slightly peppery.

The chicken cooks in just 2 minutes since it’s cut into small pieces. Fish sauce brings the salt and umami, kaffir lime leaves add a citrusy, almost bergamot-like note, and fresh serrano chiles deliver heat you can dial up or down.

Lime juice goes in off the heat at the very end. Adding it to boiling liquid dulls the brightness and turns the soup flat.

Pro Tips

• Bruise the lemongrass stalks by smashing them with the flat side of a knife. This cracks the fibers and releases more essential oils into the broth.
• Fresh galangal is worth seeking out at Asian grocery stores. Dried galangal works in a pinch but delivers about half the flavor.
• Don’t substitute regular ginger for galangal. They look similar but taste completely different. Galangal is sharper, more piney, and less sweet.
• Serve immediately. The coconut milk can separate and look oily if the soup sits too long on heat.

Variations

• Shrimp version: Replace chicken with shrimp that cook even faster, about 1 minute in the hot broth.
• Mushroom tom kha: Add sliced oyster mushrooms or straw mushrooms with the chicken for extra texture and earthy depth.