This Tom Kha Gai recipe delivers the authentic, soul-warming flavors of Thailand right to your kitchen. In less than 30 minutes, you can create a creamy, aromatic, and perfectly balanced Thai coconut chicken soup that tastes like it came from your favorite restaurant. It’s the perfect combination of spicy, sour, salty, and sweet.
We’ve crafted this recipe to be both authentic and approachable for the enthusiastic home cook. Get ready to master one of Thailand’s most beloved dishes.
What is Tom Kha Gai?
Tom Kha Gai is a classic Thai soup renowned for its rich and aromatic flavor profile. The name translates directly to “chicken galangal soup.” It features a creamy coconut milk base infused with quintessential Thai herbs: fiery galangal, fragrant lemongrass, and bright kaffir lime leaves. Unlike its cousin, Tom Yum, Tom Kha Gai is milder and creamier, though it still carries a pleasant, warming heat.
This soup is a beautiful harmony of flavors. The richness of the coconut milk is cut by the sourness of lime juice, complemented by the savory depth of fish sauce, and finished with a touch of sweetness. It’s a sophisticated yet comforting dish you’ll want to make again and again.
Why You’ll Love This Tom Kha Gai Recipe
- Incredibly Flavorful: This recipe balances the four key elements of Thai cuisine—spicy, sour, salty, and sweet—for an unforgettable taste experience.
- Quick & Easy: From start to finish, this soup is ready in under 30 minutes, making it a perfect weeknight dinner. For another quick chicken dinner, try our creamy coconut milk chicken.
- Authentic Results: We use traditional ingredients and techniques to ensure your soup tastes just like the real deal.
- Customizable Heat: You control the spice level. Add as many or as few Thai chilis as you like to suit your preference.
The Key to Authentic Flavor: Essential Ingredients
The magic of Tom Kha Gai lies in a few unique, aromatic ingredients. You can typically find them at Asian markets, larger grocery stores, or online. Do not skip them if you want an authentic flavor!
Galangal
Galangal is a rhizome that looks similar to ginger but has a completely different flavor. It’s sharp, peppery, and pine-like. It is the “Kha” in Tom Kha Gai, so it’s not recommended to substitute it. If you absolutely must, ginger can be used, but the soup’s flavor will be different.
Lemongrass
Lemongrass adds a bright, citrusy aroma. To prepare it, trim the top and bottom ends, remove the tough outer layers, and smash the stalk with the side of a knife to release its essential oils before adding it to the pot.
Kaffir Lime Leaves
These leaves impart a unique, vibrant citrus fragrance that is impossible to replicate. Simply tear them before adding them to the soup to help release their flavor. If you can’t find them, a bit of lime zest is the next best thing, but the flavor won’t be as complex.
Step-by-Step Instructions for Making Tom Kha Gai
Making this Thai coconut soup is surprisingly simple. We’ll start by infusing the coconut milk with our aromatics, then poach the chicken until tender, and finish by balancing the flavors perfectly. Follow these steps for a foolproof result.
Tips for the Perfect Bowl of Thai Coconut Soup
- Don’t Boil the Coconut Milk: Keep the soup at a gentle simmer. Boiling coconut milk can cause it to separate and become oily.
- Use Full-Fat Coconut Milk: For the creamiest, richest soup, don’t use “light” coconut milk. The full-fat version provides the best texture and flavor.
- Season at the End: Add the fish sauce and lime juice after you turn off the heat. This preserves their fresh, bright flavors.
- Don’t Eat the Aromatics: The galangal, lemongrass, and lime leaves are just for flavor. It’s traditional to leave them in the bowl but eat around them.
Recipe Variations & Substitutions
While the classic recipe is fantastic, you can easily adapt it to your liking. If you enjoy this, you might also like our chicken fried rice recipe.
- Make it vegetarian/vegan: Swap the chicken for firm tofu or extra mushrooms. Use a vegan fish sauce or soy sauce instead of regular fish sauce.
- Add shrimp: For Tom Kha Goong, add peeled and deveined shrimp during the last few minutes of cooking.
- More Veggies: Feel free to add other vegetables like bell peppers, baby corn, or broccoli.
What to Serve with Tom Kha Gai
Tom Kha Gai is a complete meal on its own, but it also pairs beautifully with a side of steamed jasmine rice. The rice is perfect for soaking up every last drop of the delicious, creamy broth. Looking for another adventurous chicken dish? Our Peri-Peri Chicken is a must-try.
Storing and Reheating Instructions
You can store leftover Tom Kha Gai in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, being careful not to let it boil. The flavors often meld and become even more delicious the next day!
Frequently Asked Questions
While you can substitute ginger in a pinch, it’s not recommended for an authentic flavor. Galangal has a unique peppery and pine-like taste that is central to the dish. Ginger will result in a different, though still tasty, soup.
First, trim off the very bottom of the root and the tough top end. Peel away the dry, outer layers until you reach the more tender, pale part of the stalk. Then, use the flat side of a chef’s knife to firmly smash the stalk. This helps release its aromatic oils. Finally, cut it into 2-3 inch pieces to make it easy to remove later.
It can be, but it’s easily controlled. The heat comes from Thai bird’s eye chilis. Our recipe allows you to add as many or as few as you like, so you can make it as mild or as spicy as you prefer.
Tom Kha Gai is delicious on its own as a main course, but it’s most traditionally served with a side of steamed jasmine rice. The rice is perfect for soaking up the flavorful broth.
The main difference is the use of coconut milk. Tom Kha Gai is a coconut milk-based soup, making it rich, creamy, and generally milder. Tom Yum has a clear, spicy, and sour broth and does not typically contain coconut milk.
The Ultimate Tom Kha Gai Recipe
Tom Kha Gai (Authentic Thai Coconut Chicken Soup)
Ingredients
Equipment
Method
- Skim the thick cream from the top of one can of coconut milk and add it to a large pot or Dutch oven over medium heat. Add the lemongrass, galangal, kaffir lime leaves, and Thai chilis. Cook, stirring frequently, for about 2-3 minutes until fragrant.
- Pour in the remaining coconut milk from both cans and the chicken broth. Bring the mixture to a gentle simmer, but do not boil.
- Add the sliced chicken to the simmering broth. Cook for 5-7 minutes, or until the chicken is cooked through.
- Stir in the sliced mushrooms and cook for another 2-3 minutes until they are tender.
- Remove the pot from the heat. Stir in the fish sauce, fresh lime juice, and coconut sugar (if using). Taste and adjust seasoning as needed. You may want more fish sauce for saltiness or more lime juice for sourness.
- Ladle the soup into bowls, making sure to get a good mix of chicken and mushrooms. Garnish with fresh cilantro, a drizzle of chili oil, and a lime wedge on the side. Remind guests not to eat the lemongrass, galangal, and lime leaves.
Notes
Ingredient Tip: The galangal, lemongrass, and kaffir lime leaves are for infusion only and are typically not eaten. You can remove them before serving if you prefer.
Share Your Creation!
We hope you love this authentic Tom Kha Gai recipe as much as we do! If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share a photo of your masterpiece on Pinterest and tag us!
