Fragrant, comforting, and delicately spiced, Tom Kha Gai is Thailand’s beloved coconut milk soup — a perfect balance of rich, creamy coconut, tangy lime, and aromatic herbs. This simple version comes together in under 30 minutes and offers plenty of flexibility: substitute shrimp or tofu for the chicken, or use vegetable broth for a vegetarian take. The touch of fish sauce adds depth and umami, but you can easily adjust to taste. Serve steaming hot for a soul-soothing meal that’s both light and deeply satisfying.
INGREDIENTS:
1 can (14 oz.) coconut milk
1 can (14 oz.) chicken broth
6 slices (quarter-size “coins”) fresh ginger root
1 stalk fresh lemongrass, cut into 1-inch pieces and lightly bruised
1 pound boneless, skinless chicken breast or thighs, cut into 1-inch chunks
1 cup sliced mushrooms (white or cremini)
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste (such as nam prik pao)
1/4 cup fresh basil leaves, thinly sliced
1/4 cup fresh cilantro leaves
Optional: Sliced Thai chiles, for garnish
METHOD:
In a medium saucepan, combine the coconut milk, chicken broth, ginger, and lemongrass. Bring to a gentle boil over medium-high heat, then reduce heat and simmer for 5 minutes to allow the flavors to infuse.
Add the chicken pieces and mushrooms to the pot. Stir in the lime juice, fish sauce, sugar, and chili paste. Simmer gently until the chicken is opaque and cooked through, about 5–10 minutes.
Remove from heat and discard the lemongrass pieces and ginger slices. Taste and adjust seasoning — add more lime juice for brightness, fish sauce for saltiness, or chili paste for spice.
Ladle into bowls and garnish each serving with fresh basil and cilantro.
SERVING SUGGESTIONS:
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Serve with jasmine rice or rice noodles for a more filling meal.
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Add shrimp or tofu for variation.
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Garnish with a drizzle of chili oil or extra lime wedges for added heat and tang.
MAKE IT VEGETARIAN:
Swap the chicken broth for vegetable broth and replace chicken with tofu cubes.
For a vegan version, omit the fish sauce and use soy sauce or a splash of tamari for savory depth.
YIELD: 4 servings
