Tom Kha Gai (Coconut Galangal Chicken Soup)

Tom Kha Gai originates from the northern regions of Thailand and Laos, where galangal root grows abundantly and coconut milk tempers the bold aromatics of lemongrass and kaffir lime. This silky, fragrant soup balances the four pillars of Thai flavor — sour, salty, spicy, and rich — in a broth that is both deeply comforting and vibrantly alive.

Ingredients

500g boneless, skinless chicken thighs, sliced into 1-inch pieces

400ml full-fat coconut milk (one 400ml can)

400ml low-sodium chicken stock

70g fresh galangal, peeled and sliced into 1/4-inch coins

2 stalks fresh lemongrass, tough outer layers removed, cut into 2-inch pieces and bruised

8 fresh kaffir lime leaves, torn in half

3 Thai bird's eye chilies, lightly bruised (adjust to taste)

200g oyster mushrooms, torn into bite-sized pieces

3 tablespoons fish sauce (such as Tiparos or Megachef brand)

2 tablespoons fresh lime juice (approximately 2 limes)

1 teaspoon palm sugar (or light brown sugar)

4 small shallots, peeled and halved

3 cloves garlic, lightly crushed

2 tablespoons fresh cilantro leaves, for garnish

1 tablespoon thinly sliced fresh red chili, for garnish

1 tablespoon vegetable oil

Instructions

Place a medium saucepan over medium heat and add the vegetable oil. Once shimmering, add the shallots and garlic and cook for 2 minutes, stirring occasionally, until lightly golden and fragrant.

Pour in the chicken stock and bring it to a gentle simmer over medium-high heat. Add the galangal coins, bruised lemongrass pieces, torn kaffir lime leaves, and bruised bird's eye chilies to the stock.

Reduce the heat to medium-low and simmer the aromatics in the stock for 8 minutes to fully infuse the broth. Do not discard the aromatics — they remain in the soup for presentation and continued flavor, but are not eaten.

Pour in the coconut milk and stir gently to combine with the stock. Raise the heat to medium and bring the broth back to a low simmer, being careful not to boil vigorously as this can cause the coconut milk to separate.

Add the sliced chicken thighs and oyster mushrooms to the simmering broth. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.

Season the soup with fish sauce, lime juice, and palm sugar. Stir well and taste the broth — it should be salty, sour, slightly spicy, and subtly sweet. Adjust fish sauce for saltiness, lime juice for sourness, or sugar for sweetness as needed.

Ladle the soup into four bowls, ensuring each bowl receives a portion of chicken, mushrooms, and aromatic pieces. Garnish each bowl with fresh cilantro leaves and thin slices of red chili. Serve immediately with steamed jasmine rice on the side.