Everyday Kitchen

Thai · Soups

Tom Kha Gai

Draft recipe — not kitchen-tested
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. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

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

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Tom Kha Gai one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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