TOM KA GAI

(Thai chicken coconut soup) YIELD: 4 to 6 servings | PREP TIME: 20 minutes | STOVETOP: 30 minutes • 6 cups (1440 ml) Chicken Broth • 1 stalk lemongrass, white part only, bruised with the dull side of a knife and chopped • 1 bunch fresh cilantro, stems and leaves separated • 2 serrano or Thai chiles or 1 jalapeño pepper, halved and seeded • 1 (2-inch) piece fresh ginger, sliced into ¼-inch-thick rounds • 3 fresh kaffir lime leaves or zest of ½ lime • 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces • 1 pound (454 g) shiitake, maitake, or oyster mushrooms (or a combination), stemmed and sliced • 2 (14-ounce) cans full-fat coconut milk • 2 tablespoons (30 ml) fish sauce • 1 tablespoon (15 ml) coconut sugar • 2 tablespoons (30 ml) chopped fresh cilantro leaves (from above) • Chili paste, for serving (optional) 1. In a large pot, combine the broth, lemongrass, cilantro stems, chiles, ginger, and lime leaves and bring to a simmer over medium-high heat. Cover, reduce the heat to low, and simmer for 20 minutes. Strain the broth through a fine-mesh strainer and discard the aromatics. 2. Add the chicken to the broth and cook for 5 minutes, or until just cooked through. 3. Add the mushrooms, coconut milk, fish sauce, and coconut sugar and cook for another 4 to 5 minutes, until the mushrooms are soft. Stir in the cilantro leaves. 4. Serve the soup with chili paste on the side for guests to add to their bowls, if desired. Lower-Carb Modification: Omit the coconut sugar. Chef’s Tip: To make straining easier, bundle the aromatics in cheesecloth or a mesh tea bag. AIP Modification: Omit the serrano chiles and chili paste.  

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Tom ka gai, the beloved Thai chicken coconut soup, simmers chicken broth with lemongrass, ginger, and kaffir lime leaves before coconut milk turns it lush and creamy. Tender chicken thighs and silky mushrooms finish the pot, balanced by fish sauce and a touch of coconut sugar. Chili paste on the side lets every guest dial in their own heat.

Pro Tips for Success

• Bruise the lemongrass with the back of a knife before chopping — it releases far more flavor into the broth during the 20-minute simmer.
• Bundle the aromatics in cheesecloth or a mesh tea bag as the recipe suggests, and straining the broth becomes effortless instead of a hunt for lime leaves.
• Add the coconut milk after the broth is strained and keep the soup below a hard boil; coconut milk can split under aggressive heat.
• The chicken thighs are cut small and cooked just 5 minutes — they stay silky instead of turning rubbery the way breast would.

Frequently Asked Questions

What is the difference between tom ka gai and tom yum?

Tom ka gai is the creamy coconut milk version, richer and gentler, while tom yum is the clear, hot-and-sour broth. This recipe is the coconut classic.

Which mushrooms work best in this soup?

Shiitake, maitake, or oyster mushrooms — or a mix. Their meaty texture stands up to the coconut broth and absorbs the aromatics.

Is this soup AIP-friendly?

With a small change yes: omit the serrano chiles and skip the chili paste at serving as the recipe notes direct.

Can I make tom ka gai ahead of time?

Yes, it keeps 3 days in the fridge and reheats gently. Add the fresh cilantro leaves only when serving so they stay bright.