Thai Chicken Herb Broth (Tom Kha Gai without Coconut Milk) Recipe
This is a lighter, broth-based version of the famous Thai soup Tom Kha Gai – without coconut milk, but full of the aroma of lemongrass, galangal and lime. In Thailand, such soups are often eaten as a warming side to rice, a bit like chicken broth on Sundays in many European homes.
This version of Tom Kha Gai without coconut milk is exceptionally light yet very aromatic – it resembles a bold chicken broth seasoned with lemongrass, galangal and kaffir lime leaves. The sourness of lime and gentle heat of chili give the broth freshness, so the soup warms you up without feeling heavy.
Chef's tips
Lightly crush the lemongrass and galangal with the handle of a knife before cooking – they will release much more aroma into the broth. Don’t cook the chicken for too long or over too high a heat, or the meat will become dry and stringy; it’s better to keep the soup at a gentle simmer. Add kaffir lime leaves towards the end and don’t leave them in the soup overnight, as they can give a slightly bitter aftertaste.
How to serve
Serve the soup in a bowl with a small bowl of hot jasmine rice on the side – in Thai style you can scoop up a little soup and a little rice with each spoonful. To drink, hot ginger tea or water with lime slices works well, enhancing the citrus notes of the broth. It’s a great idea for an autumn lunch after a long walk in the rain, when you crave something warming but not heavy.
Ingredients
- boneless, skinless chicken thighs cut into thin strips; you can use breast, but thighs are juicier - 400 g
- chicken or vegetable stock - 1.2 l
- lemongrass lightly crushed and cut into 4–5 cm pieces; can be replaced with lime zest and a little juice - 2 stalks
- galangal root or ginger slices about 3 mm thick - 4 slices
- kaffir lime leaves torn in half; can be replaced with lime zest - 4 pieces
- oyster mushrooms or button mushrooms cut into strips - 150 g
- fish sauce add gradually to taste - 3 tablespoons
- lime juice freshly squeezed - 3 tablespoons
- sugar balances the flavour; can be omitted - 1 teaspoon
- fresh chili pepper halved lengthwise; remove the seeds if you want a milder soup - 2 pieces
- shallot or small onion thinly sliced - 2 pieces
- fresh coriander a handful, chopped, for serving
Preparation
- Pour the stock into a larger pot. Add the lemongrass, slices of galangal or ginger, kaffir lime leaves and shallot.
- Bring the stock to a boil over medium heat, then reduce the heat and simmer for 10 minutes so the herbs release their aroma. The broth should smell intensely of citrus and ginger.
- Add the sliced mushrooms and cook for another 5 minutes, until they soften.
- Add the chicken strips and chili peppers. Simmer gently for 7–10 minutes, until the meat is completely white and tender but not overcooked.
- Remove the larger pieces of lemongrass, galangal and lime leaves from the soup if they bother you – they are not eaten, they only serve to flavour the broth.
- Season the soup with fish sauce, sugar and lime juice. Do this gradually: start with 2 tablespoons of fish sauce and 2 tablespoons of lime juice, taste, then add more according to your preference. The soup should be salty, sour and slightly spicy at the same time.
- Serve hot, sprinkled with fresh coriander. You can serve it on its own or with a small bowl of jasmine rice on the side.
Storage
Store the cooled soup in the fridge and reheat gently so the chicken doesn’t overcook. Add fresh coriander only after reheating.
