📍 Where this dish comes from: Floating markets (Damnoen Saduak, Amphawa) · Floating markets
Discover the history of this region →
Discover the history of this region →
Tom Kha Gai is one of Thailand’s greatest culinary achievements: a soup that is simultaneously complex and harmonious, rich yet fresh, warming yet cooling. The galangal — not ginger, never substitute — gives the broth a floral, medicinal depth that is entirely its own. Combined with lemongrass, kaffir lime, and coconut milk, then brightened at the last moment with a hit of fresh lime juice, it becomes something far greater than the sum of its parts.
What You’ll Need
Servings: 4 servings
Calories: 510kcal
Ingredients
- 600 ml full-fat coconut milk
- 400 ml chicken bone broth
- 500 g chicken thighs sliced
- 200 g oyster or straw mushrooms
- 6 slices fresh galangal
- 3 stalks lemongrass bruised
- 6 kaffir lime leaves torn
- 5 bird's eye chilies lightly crushed
- 3 tbsp fish sauce
- 3 tbsp lime juice
- Coriander to serve
Instructions
- Combine coconut milk, broth, galangal, lemongrass, and kaffir lime in a pot.
- Bring to a gentle simmer over medium heat. Do not boil vigorously.
- Add chicken and mushrooms. Simmer 12–15 minutes until chicken is cooked.
- Add chilies. Simmer 2 more minutes.
- Remove from heat. Season with fish sauce and lime juice.
- Taste — it should be creamy, sour, salty, and aromatic.
- Serve with coriander. The galangal and lemongrass are not eaten.
Nutrition
Serving: 1serving | Calories: 510kcal | Protein: 35g | Fat: 38g | Fiber: 1g
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Health Benefits
- Coconut milk provides MCTs that support ketosis and offer rapid energy without spiking blood sugar.
- Galangal contains bioactive compounds such as galangin, studied for their antioxidant properties.
- Lemongrass is traditionally used to support healthy cholesterol levels.

