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Thai · Soups

Tom Kha Gai

Non-vegEasy

Diet: Non-veg · High-protein

Tom Kha Gai is a Thai dish. Keep coconut milk at a gentle simmer.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Thai
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Tom Kha Gai.
Representative photograph of Tom Kha Gai. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Broth

Chicken

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Infuse · About 10 min

  1. Simmer 600 ml coconut milk, 500 ml chicken stock, 30 g galangal, sliced, 2 lemongrass stalks, bruised, 4 makrut lime leaves gently 10 minutes.

Cook · About 12 min

  1. Add 500 g chicken breast, sliced, 200 g mushrooms, sliced; simmer 10–12 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Finish · About 5 min

  1. Remove tough aromatics. Stir in 30 ml fish sauce, 40 ml lime juice, 10 g sugar, 15 g coriander leaves off the heat and serve.

Tips

  • Keep coconut milk at a gentle simmer.
  • Judge Tom Kha Gai by the texture and doneness signs in its steps. Your pan and heat affect how long Tom Kha Gai takes to cook.

Substitutions

  • Use tofu and vegetable stock with soy sauce for an adaptation.

Storage

  • Get perishable Tom Kha Gai into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Tom Kha Gai within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Tom Kha Gai to 74°C / 165°F, stirring or turning it for even heating. When Tom Kha Gai is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Tom Kha Gai includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Tom Kha Gai becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Tom Kha Gai one day ahead. For Tom Kha Gai, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Tom Kha Gai on the day of serving.

FAQ

What matters most when making Tom Kha Gai?

Keep coconut milk at a gentle simmer.

What can I substitute in Tom Kha Gai?

Use tofu and vegetable stock with soy sauce for an adaptation.

Can I prepare Tom Kha Gai ahead?

Prepare the measured ingredients for Tom Kha Gai one day ahead. For Tom Kha Gai, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Tom Kha Gai on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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