Thai Chicken Soup With Coconut Milk (Tom Ka Gai)

Thai Chicken Soup With Coconut Milk (Tom Ka Gai)

Tom Ka Gai can be served as an appetizer or as the star player; add noodles if you plan to serve it as an entree.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
  3. Step 3

    Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
  4. Step 4

    Add the chicken and mushrooms.
  5. Step 5

    Then add the prepared lemongrass–including the upper stalk pieces–the makrut lime leaves, and fresh chilies.
  6. Step 6

    Boil 5 to 8 minutes or until the chicken is cooked. Reduce heat down to medium.
  7. Step 7

    Add the galangal or ginger, 1/2 can of the coconut milk, the fish sauce, and extra vegetables (if using). Stir well and simmer gently for 1 to 2 minutes. Reduce heat to low.
  8. Step 8

    Add the lime juice and stir. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with saltiness, adding more fish sauce if the soup is not salty or flavorful enough, 1 tablespoon at a time. If it's too sour, add the brown sugar. If the soup is too spicy or if you'd like it creamier, add more coconut milk. If it's not spicy enough, add more chilies.
  9. Step 9

    Ladle the soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onions over each bowl.