🥥🥣 Thai Coconut Milk Chicken Soup (Tom Kha Gai) Super detailed recipe + editor's Hong Kong-style cooking tips

Tom Kha Gai (Thai Coconut Milk Chicken Soup) is a popular soup in Thai restaurants. "Kha" means galangal, and "Gai" means chicken. The coconut milk and galangal combine to create a sweet, smooth, and refreshing flavor. The non-spicy version is perfect for children. With the ingredients becoming increasingly available in Hong Kong supermarkets, I guarantee the soup will be crystal white and fragrant. One sip will make you feel like you're on vacation in Bangkok! 🌾🍗🍋

Ingredients (Serves 3-4)

• 200-300g chicken breast/thigh (cut into thick slices or strips)

• 400ml coconut milk (one can)

• 350-400ml chicken broth/water

• 1 cup mushrooms (sliced)

• 5-8 slices of galangal

• 1-2 stalks of lemongrass (flattened and cut into sections)

• 3-5 lemon leaves (tear them open for a better flavor)

• 1-2 chili peppers or red peppers (crushed, optional)

• 2-3 pieces of fried tofu (cut into small pieces, optional)

• A little coriander (for garnish)

Seasoning

• 1.5-2 tablespoons fish sauce

• 1.5-2 tablespoons lemon/lime juice (add before serving)

• 1 tablespoon brown sugar or palm sugar

Detailed cooking process

1️⃣ Chop galangal, lemongrass, and lime leaves and set aside; slice mushrooms and chicken, and dice fried tofu.
2️⃣ Add coconut milk and chicken broth to a pot, bring to a simmer over medium heat, add galangal, lemongrass, chili peppers and lime leaves, and cook for 10 minutes until fragrant.
3. Add chicken, mushrooms, and fried tofu and simmer over low heat for 8-10 minutes. Drain until the chicken turns white and the mushrooms are cooked.
4️⃣ Turn off the heat and quickly season with fish sauce, brown sugar, and lemon juice. The soup should remain milky white and fragrant.
5️⃣ Sprinkle with coriander and serve. When drinking, avoid galangal, lemongrass, and lime leaves, and only drink the soup.

Editor's Tips

• For a stronger aroma, sauté shallots, lemongrass, and galangal in oil before adding soup and coconut milk.

• Using chicken thighs is more tender and smooth, while chicken breasts don’t have to worry about being fat.

• The flavor of galangal is the soul (please do not substitute ordinary ginger, the taste will be completely different).

• Lemon juice must be added last, and you can add an extra spoonful to make it more appetizing.

• Please add fish sauce as you test it, adjusting the sweetness, sourness and saltiness to your liking.

• It is not spicy and you don’t need to add chili peppers. It is suitable for the whole family.

The coconut milk chicken soup is creamy and smooth, with the refreshing aroma of galangal and lime leaves. One sip instantly transports you to Thailand! It's perfect for warming your stomach in winter and relieving summer greasy sensations. It's a delight to make with a pot of bibimbap or vegetarian dishes. We recommend pairing it with Thai fried rice—guaranteed to keep the whole family coming back for more! 🥥🍗🍄🍋