Tom Khagai

Thai Galangal Chicken Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

Perhaps the most ubiquitous use of this aromatic rhizome is in the popular Thai soup tom kha gai (kha is “galangal” in Thai). This version is quick and easy, with a big return in flavor. Although the ingredients may seem exotic, it’s a simple fix for a weeknight dinner served with a scoop of steamed jasmine rice alongside.


  • 1 lemongrass stalk
  • cups/360 ml. homemade chicken stock or canned low-sodium chicken broth


  1. Trim off the root end from the lemongrass stalk, then cut off and discard the tough green tops. You should have a bulb about 4 in/10 cm. long. Peel away the tough outer leaves, cut