Tom Ka Gai is a classic Thai coconut chicken soup with rich, fragrant flavors from coconut milk, galangal, and lemongrass. This creamy, hot-and-sour soup is balanced by spicy Thai chili, fresh coriander, and the unique aroma of kaffir lime leaves, making it a beloved staple in Thai cuisine.
Cut off the lower 2 inches from each lemongrass stalk and chop it finely. Bruise the remaining pieces of stalks, by them lengthwise with a pestle. Bring the coconut milk and chicken stock to a boil in a large pan over medium heat. Add the chopped and bruised lemongrass, the galangal, peppercorns, and half the kaffir lime leaves, reduce the heat to low, and simmer gently for 10 minutes.
Strain the soup into a clean pan. Return the soup to low heat, and then stir in the chicken strips, mushrooms, and corn. gently, occasionally stirring, for 5 to 7 minutes, or until the chicken is cooked.
Stir in the lime juice and fish sauce, then add the remaining lime leaves. into warm bowls and serve, garnished with chopped chilies, spring onions and coriander leaves.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
