Tom Kha Gai is a Thai coconut chicken soup that balances sweet coconut milk, sour lime, salty fish sauce, and aromatic galangal and lemongrass. The chicken is poached first to build a light, flavorful stock before infusing it with creamy coconut and authentic Thai aromatics.
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Place chicken legs in a large pot and cover with water. Poach over medium-low heat for 45-50 minutes.
Remove the poached chicken from the pot and set aside on a tray to cool. The remaining liquid is your chicken stock.
To the chicken stock, add coconut milk, sliced galangal, torn lime leaves, smashed Thai red chilis, and smashed lemongrass.
Add the sliced mushrooms, palm sugar, and fish sauce to the pot.
Stir to combine and bring to a simmer over medium-high heat. Cook for about 8 minutes.
While the soup simmers, pick the meat from the cooled chicken legs, shredding it by hand.
Take the soup off the heat and stir in the fresh lime juice.
Taste and add more fish sauce if needed. Stir in the shredded chicken.
Ladle the soup into bowls and garnish with fresh cilantro before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat without boiling. Freezes well for up to 2 months.
Yes, but chicken legs provide more flavor to the broth. If using breast, reduce cooking time to 15-20 minutes to prevent drying out.
Substitute with lime zest or fresh lime juice (add 1-2 tbsp at the end). The flavor profile will shift slightly but remain balanced.
Remove seeds from Thai chilis for less spice, or omit them entirely. Add more chilis if you prefer higher heat.
Yes. Store in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat; don't boil to preserve coconut texture.
Freeze for up to 2 months in freezer-safe containers. The coconut milk may separate slightly upon thawing; stir well to recombine.
