The Tom Kha Gai, or tom kha kai (literally “galangal chicken soup”), is a creamy, spicy, and sweet-sour soup made with chicken cooked in coconut milk, typical of Thai and Laotian cuisine.
The true distinguishing elements of this soup are the aromas: lemongrass, galangal (Kha in Thai), Makrut leaves.
▶ Galangal, whose Thai name is “Kha” (ข่า), is also known as Thai ginger, a rhizome similar to ginger, but it has a pungent smell and a more citrusy taste, while ginger is sweeter with a spicy aftertaste.
▶ Makrut (or kaffir lime) is a type of lime with rough skin, very sour taste, widely used in Southeast Asia.
👉👉 On the blog, you can find the recipe for another famous Thai soup and the version of Tom kha gai made in Thailand during my Thai cooking class in Ao Nang:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Thai
- Seasonality: All seasons
Ingredients
- 1 2/3 cups coconut milk (in can)
- 1.1 lbs chicken breast
- 8 straw mushrooms (large)
- 2 pieces of 2-inch galangal (or ginger)
- 1 Makrut (juice)
- 5 leaves lemongrass
- 3 Thai chilies
- 2 tablespoons fish sauce
- 2 limes (juice)
- to taste cilantro
Steps
Cut the chicken breast into cubes and boil it for a few minutes in the coconut milk.
Add the chicken broth and a crushed galangal, boil for 5 minutes.
Remove the galangal and add the other one (this is how the “tom Kha” paste is formed).
Bring to a boil, then add the sliced mushrooms, fish sauce, makrut, lime juice, lemongrass, and chili.
Serve with fresh cilantro on top and accompanied by steamed jasmine rice.
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If you can’t find straw mushrooms, which are quite rare in the West, you can use champignons instead.
FAQ (Questions and Answers)
What is the difference between Tom yam and Tom Kha?
When you see the word “Tom” on a Thai menu, it refers to a Thai-style soup.
Tom literally means “boiling” and is followed by another word indicating the type of soup.
There are many different types and variants, so it can be hard to know what it is.
However, there are some elements that they share, such as chili and fish sauce. Tamarind is often added to balance the flavor and add a touch of sourness.
Tom Yam is a light broth with a characteristic balance of spicy and sweet, with a hint of sour from tamarind.
Key ingredients used are lemongrass, galangal, kaffir lime, and of course, fish sauce. A generous dose of chili.
Tom Kha, Kha means galangal and this is one of the key ingredients that stands out in this dish. Galangal looks very similar to ginger, but it has a more delicate citrus flavor.
It uses coconut milk, making it a much creamier and thicker soup compared to most others.
