Thai Chicken Coconut Soup (Tom Ka Gai)

A bright, aromatic Thai coconut soup made with galangal (or ginger), lemongrass, kaffir lime, tender chicken, and lime-fish sauce seasoning.

Prep Time 10

Cook Time 10

Total Time 20

Servings 4 servings

1-1/2 inch galangal or ginger peeled and sliced
1 small bunch fresh cilantro about 8 stems, reserve some cilantro leaves for serving
4 kaffir lime leaves (makrut) torn
1 stem lemongrass halved lengthways
3 tablespoons fish sauce
juice of 2 small limes
1-3/4 cups coconut milk
1/2 pound skinless chicken breast cut into thin strips
1 red chile seeded and sliced
4 cups water for broth

In a saucepan, combine the sliced galangal (or ginger), cilantro stems, torn kaffir lime leaves, halved lemongrass, and 4 cups of water; bring to a boil.
Stir in the fish sauce and lime juice, reduce the heat, and simmer gently for 10 minutes.
Strain out and discard the cilantro stems (roots) and any large aromatics if desired, leaving the infused broth in the pan.
Add the coconut milk and return to a gentle simmer for 2–3 minutes, then taste and adjust: add more coconut milk or water if too sour, or a dash more fish sauce if not salty enough.
Add the thinly sliced chicken to the simmering broth and cook just until the chicken is opaque, milky-looking, and cooked through, about 1–3 minutes depending on thickness.
Stir in the sliced red chile, then ladle the soup into bowls and sprinkle with the reserved cilantro leaves before serving.

Use galangal if available for the most authentic flavor; ginger is an acceptable substitute.
Adjust fish sauce and lime to taste for balance.
Slice the chicken thinly so it cooks quickly and stays tender.