Thai Coconut Soup (Tom Kha Gai)
The soul of this soup is the balance between the richness of coconut cream and the piercing, floral heat of its aromatics. If you treat your poaching liquid like a tea, the result is bright and clear rather than heavy.
Aromatics must be bruised, not minced.
To release the essential oils without making the soup woody, bash your lemongrass stalks and galangal slices with the flat of a heavy knife before adding them to the pot.
- Heavy-bottomed stockpot or Dutch oven
- Chef's knife
- Fine-mesh sieve
What goes in.
- 1 can (13.5 oz)full-fat coconut milk
- 2 cupschicken stock
- 1 lbboneless chicken thighs, sliced into bite-sized strips
- 3 stalkslemongrass, bruised and cut into 2-inch lengths
- 2 inchesgalangal, sliced into thin coins
- 5 leaveskaffir lime leaves, torn
- 3 tbspfish sauce
- 2 tbspfresh lime juice
- 1 cupoyster mushrooms, torn into strips
- 2Thai bird's eye chilies, smashed
- handfulfresh cilantro leaves
Steeping the aromatics
Simmer the galangal, lemongrass, and lime leaves in the stock for five minutes before adding the coconut milk. This ensures the broth is infused with high-note aromatics before the heavy fat of the milk masks their clarity.
The method.
Infuse the base
Bring the chicken stock, bruised lemongrass, galangal, and lime leaves to a gentle simmer. Maintain this for 5 minutes until the kitchen smells distinctly floral.
Add the richness
Pour in the coconut milk and bring to a very gentle simmer. Do not let it reach a rolling boil, or the milk may separate.
Poach the chicken
Slide the chicken and mushrooms into the liquid. Cook for 6 to 8 minutes; the chicken is done when it is opaque and tender.
Season
Turn off the heat. Stir in the fish sauce and lime juice. Taste immediately. Adjust with more fish sauce if it needs salt, or more lime if it needs brightness.
Serve
Ladle into bowls, ensuring the aromatics remain in the pot or are fished out. Top with fresh cilantro and smashed chilies.
Other turns to take.
Tom Kha Hed
Omit the chicken entirely and double the variety of mushrooms, such as straw mushrooms and shiitakes, for a deep, earthy depth.
Seafood version
Replace chicken with shrimp, adding them in the final 2 minutes of cooking so they remain succulent.
When it doesn't go to plan.
Never boil the soup once the coconut milk is added; keep it at a gentle shimmer.
Galangal is fibrous; warn your guests not to eat the coins, or strain them out before serving.
If you cannot find fresh kaffir lime leaves, look in the freezer section of Asian markets.
The ones that keep coming up.
Can I use ginger instead of galangal?
You can, but the flavor will be sharper and more aggressive. Galangal has a piney, citrusy depth that is unique to this dish.
Why did my coconut milk look grainy?
High-heat boiling will cause the coconut solids to separate from the water. Keep the flame low.
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