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Serves 4Prep 10 minCook 20 minTotal 30 min

Ingredients

• The aromatics are simmered in the broth to infuse the soup, then removed or left in the pot for presentation. Galangal, lemongrass and lime leaves are traditionally used for flavor rather than eaten.
• Use full-fat coconut milk for the smoothest texture. Add the lime juice only after removing the soup from the heat. This preserves its fresh, clean acidity.

Method

1. Prepare the aromatics. Slice the galangal into thin rounds. Remove the tough outer layers from the lemongrass, cut the tender stalks into pieces and bruise them with the side of a knife. Tear the lime leaves to release their aroma.
2. Infuse the broth. Add the chicken broth, galangal, lemongrass and lime leaves to a medium saucepan. Bring to a gentle simmer over medium heat. Cook for 5 minutes.
3. Cook the chicken. Add the sliced chicken breast to the aromatic broth. Reduce the heat to medium-low and simmer for 5–6 minutes, or until the chicken is just cooked through.
4. Add the mushrooms and coconut milk. Stir in the mushrooms and optional tomato. Pour in the coconut milk. Keep the soup at a gentle simmer for 5 minutes. Do not boil vigorously, as high heat can cause the coconut milk to separate.
5. Season the soup. Add the fish sauce and sugar. Stir carefully and taste. The soup should be savory, creamy and lightly sweet, with the sourness added at the end.
6. Finish with lime and chili. Remove the saucepan from the heat. Stir in the lime juice and sliced or crushed chili. Taste again and adjust with additional fish sauce for saltiness, lime juice for acidity or sugar for balance.
7. Serve. Ladle the soup into four bowls. Garnish with chopped cilantro and additional chili if required. Serve immediately, with jasmine rice if desired. The galangal, lemongrass and lime leaves are aromatic ingredients and should generally be pushed aside rather than eaten.

Thai Coconut Chicken Soup (Tom Kha Gai)

Tom kha gai (noun): a Thai coconut-based chicken soup combining aromatic herbs, savory fish sauce, fresh lime juice and gentle chili heat.

Thai coconut chicken soup is rich without being heavy, fragrant without requiring complicated cooking, and ready in about 30 minutes. The signature flavor comes from the balance of creamy coconut milk, salty fish sauce, sour lime, aromatic galangal, lemongrass and makrut lime leaves.

This authentic-style version uses chicken breast and mushrooms for a practical weeknight meal. Galangal gives the most traditional flavor, but ginger can be used when galangal is unavailable. Serve the soup on its own or with steamed jasmine rice.

JUMP TO RECIPE

Ingredients

The aromatics are simmered in the broth to infuse the soup, then removed or left in the pot for presentation. Galangal, lemongrass and lime leaves are traditionally used for flavor rather than eaten.

Use full-fat coconut milk for the smoothest texture. Add the lime juice only after removing the soup from the heat. This preserves its fresh, clean acidity.

Recipe

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Category: Soup
Cuisine: Thai
Method: Stovetop

Ingredients

• 2 boneless, skinless chicken breasts, about 450 g, thinly sliced
• 400 ml full-fat coconut milk
• 500 ml chicken broth
• 100 g mushrooms, sliced or torn; oyster, button or shiitake mushrooms work well
• 1 thumb-sized piece of fresh galangal, thinly sliced
• 2 stalks lemongrass, trimmed, bruised and cut into short pieces
• 4 makrut lime leaves, torn
• 2 tablespoons fish sauce, plus more to taste
• 3 tablespoons fresh lime juice, plus more to taste
• 1 teaspoon light brown sugar or palm sugar
• 1–2 fresh red Thai chilies, sliced or lightly crushed
• 2 tablespoons chopped fresh cilantro
• Optional: 1 small tomato, cut into wedges
• Optional: steamed jasmine rice, to serve

Method

1. Prepare the aromatics. Slice the galangal into thin rounds. Remove the tough outer layers from the lemongrass, cut the tender stalks into pieces and bruise them with the side of a knife. Tear the lime leaves to release their aroma.

2. Infuse the broth. Add the chicken broth, galangal, lemongrass and lime leaves to a medium saucepan. Bring to a gentle simmer over medium heat. Cook for 5 minutes.

3. Cook the chicken. Add the sliced chicken breast to the aromatic broth. Reduce the heat to medium-low and simmer for 5–6 minutes, or until the chicken is just cooked through.

4. Add the mushrooms and coconut milk. Stir in the mushrooms and optional tomato. Pour in the coconut milk. Keep the soup at a gentle simmer for 5 minutes. Do not boil vigorously, as high heat can cause the coconut milk to separate.

5. Season the soup. Add the fish sauce and sugar. Stir carefully and taste. The soup should be savory, creamy and lightly sweet, with the sourness added at the end.

6. Finish with lime and chili. Remove the saucepan from the heat. Stir in the lime juice and sliced or crushed chili. Taste again and adjust with additional fish sauce for saltiness, lime juice for acidity or sugar for balance.

7. Serve. Ladle the soup into four bowls. Garnish with chopped cilantro and additional chili if required. Serve immediately, with jasmine rice if desired. The galangal, lemongrass and lime leaves are aromatic ingredients and should generally be pushed aside rather than eaten.

Tips

• Use galangal if available. Galangal has a sharper, more pine-like aroma than ginger and is the traditional ingredient in Tom Kha Gai. Ginger is an acceptable substitute but produces a different flavor.
• Add lime juice off the heat. Boiling fresh lime juice can dull its brightness and introduce unwanted bitterness.
• Keep the coconut milk below a rolling boil. A gentle simmer keeps the broth smooth and creamy.
• Slice the chicken thinly. Thin pieces cook quickly and remain tender in the broth.
• Adjust the balance at the end. Thai soups are defined by contrast. Add fish sauce for salt, lime for sourness, sugar for roundness and chili for heat.
• Use fresh aromatics where possible. Bottled lime juice and dried lemongrass will not provide the same aroma as fresh ingredients.
• Control the chili separately. Add only a small amount to the pot, then provide extra sliced chili at the table.

Variations

Ginger Tom Kha Gai

Replace the galangal with an equal amount of thinly sliced fresh ginger. This version is less traditional but remains fragrant and suitable when galangal is unavailable.

Vegetable Tom Kha

Omit the chicken and increase the mushrooms. Add baby corn, sliced bell pepper, spinach or broccoli. Use vegetable broth instead of chicken broth if a fully vegetarian soup is required. Check that the fish sauce is replaced with a vegetarian seasoning sauce.

Prawn Tom Kha

Replace the chicken with peeled raw prawns. Add them during the final 4–5 minutes of cooking, after the mushrooms and coconut milk. Cook until the prawns are opaque and firm.

Milder Coconut Soup

Remove the seeds from the chili or omit it from the pot. Add a small amount of sliced chili to individual bowls for diners who prefer more heat.

Extra-Spicy Tom Kha

Use two or three Thai chilies and lightly crush them before adding them to the soup. Thai bird’s eye chilies vary in heat, so increase the quantity gradually.

FAQ

What does Tom Kha Gai mean?

Tom Kha Gai is commonly translated as “boiled galangal chicken.” Tom refers to a boiled or simmered dish, kha refers to galangal, and gai means chicken.

Is Tom Kha Gai the same as Tom Yum?

No. Both are Thai soups that commonly use lemongrass, lime leaves, chili and lime juice, but Tom Kha Gai contains coconut milk and galangal. Tom Yum is usually a clear, sharper and more intensely sour broth.

Can I use ginger instead of galangal?

Yes. Ginger is the most practical substitute, although its flavor is warmer and less floral. If using ginger, slice it thinly and use approximately the same quantity as galangal.

Can Tom Kha Gai be made ahead?

The soup can be prepared up to 2 days ahead and stored in a covered container in the refrigerator. Reheat it gently over medium-low heat without boiling. Add a small squeeze of fresh lime juice just before serving to refresh the flavor.

How should I store leftovers?

Cool the soup promptly and refrigerate it in an airtight container. Reheat only the portion required. The soup is best consumed within 2 days because the chicken and coconut milk can lose texture over longer storage.

What should I serve with Thai coconut chicken soup?

Serve it with steamed jasmine rice, sticky rice or plain rice noodles. Cucumber salad, steamed vegetables or a simple Thai-style herb salad also provide a fresh contrast to the creamy broth.

Notes

This recipe follows the traditional flavor structure of Tom Kha Gai: coconut milk, chicken, galangal, lemongrass, makrut lime leaves, mushrooms, fish sauce, lime juice and chili. For additional background on the dish, see Hot Thai Kitchen’s Tom Kha Gai guide and the ingredient notes at Eating Thai Food.