Thai Coconut Chicken Galangal Soup (Tom Kha Gai at Home) l Cooking Thai with Nan

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk offers a creamy texture.

galangal

🥗Healthier: ginger

💰Cheaper: ginger

Ginger is more widely available and offers a similar flavor profile.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor while being vegetarian-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a great vegetarian option, while chicken thighs are often less expensive than breasts.

Add 2 and 1/2 cups of coconut milk and 3 and 1/4 cups of water to a pot and heat it up.

Add 6 slices of galangal to the pot.

Cut 1 inch of lemongrass, smash it a little, and add it to the pot.

Add kaffir lime leaves to the pot.

Cut chicken thigh into small pieces and add it to the pot.

Season the soup with 1 tablespoon of fish sauce and 1 tablespoon of sugar.

Cook the chicken in low heat until fully cooked.

Add oyster mushrooms to the pot and cook until done.

Turn off the heat and add lime juice to the soup.

Add chili peppers to the soup as desired.

Garnish with coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens