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 is a variation inspired by Tom Kha Gai, but made without coconut milk, so it’s closer to clear Thai soups like Tom Yum. In flavour it combines Asian sourness and fresh herbs with the familiar form of a Polish-style clear chicken broth.
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.
Why this version works
- Skipping the coconut milk gives a light, clear broth that you can enjoy like classic chicken soup.
- The herbs and spices are cooked briefly, so they release their aroma without turning bitter.
- Chicken cut into thin strips cooks quickly and stays juicy.
- Seasoning at the end lets you perfectly balance sourness, saltiness and heat.
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.
Watch out for
- Don’t let the soup boil vigorously after adding the chicken, or the meat will turn tough.
- Don’t leave the kaffir lime leaves in the soup overnight – they can make it taste bitter.
- Add the lime juice at the end, because long cooking flattens its fresh citrus aroma.
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
- Clean the chicken thighs of any sinews and cut into thin, bite-sized strips. Lightly bruise the lemongrass with the handle of a knife and cut into 3–4 pieces, peel the shallots and cut them in half, and slice the galangal or ginger into thin rounds.
- Pour the stock into a larger pot. Add the lemongrass, slices of galangal or ginger, kaffir lime leaves and shallots. Bring the stock to a boil over medium heat, then reduce the heat so the broth only gently simmers, without a rolling boil.
- Cook for 10 minutes, until the kitchen clearly smells of citrus and ginger and the broth tastes sharper and more aromatic. Skim off any foam from the surface so the soup stays clear.
- Clean the mushrooms and slice them into strips or larger pieces. Add to the broth and cook for 5 minutes, until they soften, darken slightly and stay springy when pressed with a spoon.
- Add the chicken strips and whole or sliced chili peppers to the gently simmering broth. Cook over low heat for 7–10 minutes, until the meat is completely white inside and tender but not starting to shred; the surface of the soup should just barely tremble.
- Remove the larger pieces of lemongrass, the slices of galangal or ginger and the lime leaves from the soup – they are not meant to be eaten. The broth should be clear, with visible pieces of chicken, mushrooms and chilies.
- Season the soup with fish sauce, sugar and lime juice. Start with 2 tablespoons of fish sauce and 2 tablespoons of lime juice, add the sugar, stir and taste; the flavour should be clearly sour, salty and slightly spicy at the same time. If needed, add the rest of the sauce and juice.
- Serve the soup very hot, sprinkled with freshly chopped coriander just before serving. If you’re serving it with jasmine rice, offer the rice separately in a bowl so everyone can add spoonfuls without thickening the whole broth.
Storage
Store the cooled soup in the fridge and reheat gently so the chicken doesn’t overcook. Add fresh coriander only after reheating.
I always make this soup when I feel a cold coming on – I put a pot on the stove and then work at the computer, checking on the broth from time to time. I always cook a larger batch, because the next day it tastes even better as a quick lunch between online meetings.
