Tom Kha Gai Soup

By Naperville Magazine
January 2026 View more Recipe

By Kelli Ra Anderson

Rich, tangy, and heartwarming, but also herbaceous and light, this traditional Thai chicken soup with its complex flavors is the perfect solution for a chilly winter day—and a refreshing change for those looking to the new year for fresh starts and lighter options.

Luckily, the authentic ingredients are easy to source from local Asian markets, allowing dishes like tom kha gai to be experienced as intended: full of the true flavors for which this dish is famous. Case in point? Galangal is the essential ingredient that gives this dish its name, “kha.” A debate over whether to use its cousin, ginger, as a substitute for galangal’s fruitier and more delicate flavor, is hard fought but thankfully a moot point because galangal is readily available in our area.

INGREDIENTS

4 cups chicken stock, unsalted
3 cups full-fat coconut milk
1 teaspoon salt
2 pounds boneless, skinless chicken thighs
2 stalks lemon grass
1 large shallot, minced
1 teaspoon Sriracha (or more, to taste, although this soup is not meant to be spicy)
½ cup sliced galangal root
5 fresh kaffir lime leaves (twist to bruise and release flavors)
1 to 2 Thai chiles, whole
4 tablespoons fish sauce
2 teaspoons sugar
10 ounces oyster mushrooms (can mix with button mushrooms as well)
4 tablespoons fresh lime juice
Cilantro and lime wedges for garnish

PRO TIP: For a melt-in-the-mouth tender bite and richer flavor, use chicken thighs (dark meat) instead of white breast meat in stewed dishes. Dark meat has a higher fat content and more collagen than white cuts, which are prone to a drier and less flavorful result.

DIRECTIONS

1. Bring stock and salt to a boil and reduce to a simmer in a medium-size pot.

2. Dice chicken into bite-size chunks and simmer (should gently bubble) for 15 minutes; do not boil.

3. While the chicken simmers, cut off the bottom half of the lemon grass and crush with a mallet to release the flavors and tear up the oyster mushrooms into bite size pieces (also slice button mushrooms, if including).

4. Slice galangal into ¼-inch rounds (or use frozen that are presliced).

5. Add all the rest of the ingredients (except cilantro) and simmer for 5 minutes.

6. Taste and correct for seasoning (add more salt or sugar or heat, as needed). Remove all the aromatics (galangal, lemongrass, chiles, lime leaves).

7. Serve soup with generous toppings of cilantro and a wedge of lime. (Perhaps serve with jasmine rice on the side.)

Photos: Kellira Media