tom kha gai
This is a rich, fragrant coconut curry soup that tastes like it came from a Thai kitchen; lemongrass, galangal, lime leaves, and chilies simmered into the broth until it’s sharp and aromatic, then finished with coconut cream for that silky heat. Chicken, potato, eggplant, and mushrooms make it feel like a full meal, and the lime juice at the end snaps everything back into balance so it’s spicy, savory, sweet, and bright all at once.
What is Galangal root?
Galangal is a knobby, ginger like root used heavily in Thai, Indonesian, and Malaysian cooking, but it tastes sharper and more “citrus-pine” than ginger - peppery, slightly floral, and almost medicinal in the best way, which is why it’s a key ingredient in soups like tom kha and many curry pastes. Historically galangal has been used for centuries across Southeast Asia not just as food, but as a traditional digestive and warming remedy, and it also shows up in older trade routes through India and China as spices and medicinal plants moved across the region. Health wise it’s not a miracle cure, but it is legitimately functional; it contains antioxidant and anti-inflammatory compounds (including polyphenols and flavonoids), has been studied for potential antimicrobial effects, and is traditionally used to support digestion and easy nausea and bloating - similar to ginger, but with its own chemical profile. In real life cooking portions, think of galangal as a small-but-powerful ingredient; it adds huge flavor with minimal calories, and it brings that clean, spicy depth that makes coconut based soups taste bright instead of heavy.
How to make Tom Kha Gai?
In a large Dutch oven sauté the sliced shallots, galangal, and lemongrass in coconut oil for 4 minutes over medium heat. Mix in 1 tsp curry powder, Thai chili halves, and lime leaves. Sauté for about a minute until aromatic, then add chicken broth and bring to boil. Let the soup simmer over medium heat uncovered for 30 minutes. Meanwhile, marinate chicken in 1 tsp fish sauce and 1/2 tsp curry powder. Remove all solids from the chicken broth with a slotted spoon. Then add chicken, coconut cream, brown sugar, 2 tsp fish sauce, potato and eggplant. Bring to simmer and cook over medium heat for 20 minutes. Stir in the mushrooms, cover, and continue cook for 7 minutes. Turn off the heat and stir in lime juice. Season to taste with salt. Serve with fresh cilantro, lime wedges, chili oil, and sliced Thai chilies!