Tom Kha Gai is a rich and aromatic Thai coconut chicken soup that combines the creaminess of coconut milk with the refreshing zest of lemongrass, galangal, and kaffir lime leaves. Balanced with heat from chilies and the tangy brightness of lime, this comforting soup is a perfect blend of exotic flavors that will warm your soul.
Why You’ll Love This Recipe
This Authentic Tom Kha Gai Soup brings together the perfect balance of creamy coconut milk, fragrant herbs, and a touch of heat. It’s a soothing yet flavorful dish that captures the essence of Thai cuisine in every spoonful. The combination of lemongrass, galangal, and kaffir lime leaves creates an aromatic base that complements the rich coconut broth. The addition of chicken, mushrooms, and lime adds heartiness and a refreshing zing. Whether you’re enjoying it on a chilly day or craving an exotic taste of Thailand, this soup is guaranteed to be a crowd-pleaser.
Ingredients
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3 cups chicken broth
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1 can (13.5 oz) full-fat coconut milk
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2 stalks lemongrass, trimmed and smashed
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4–6 slices galangal (or ginger if unavailable)
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5–6 kaffir lime leaves, torn
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1 cup cooked chicken breast or thigh, thinly sliced
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1 cup mushrooms (straw or button), sliced
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1 small red chili or Thai bird’s eye chili, halved
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2 tbsp fish sauce
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1 tbsp lime juice
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1 tsp palm sugar or brown sugar
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Fresh cilantro, chopped (for garnish)
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Scallions, thinly sliced (for garnish)
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Lime wedges (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a soup pot, combine chicken broth and coconut milk. Add lemongrass, galangal, and kaffir lime leaves.
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Simmer over medium heat for 10–15 minutes to infuse the flavors.
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Add the mushrooms and chili, and simmer for an additional 5 minutes.
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Stir in the sliced chicken and cook until just done (5–7 minutes for raw chicken, 2–3 minutes for cooked chicken).
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Add fish sauce, lime juice, and palm sugar, stirring well. Taste and adjust the balance of flavors if needed.
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Remove lemongrass, galangal, and lime leaves using a slotted spoon.
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Serve the soup hot, garnished with fresh cilantro, scallions, and lime wedges.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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If you prefer a vegetarian version, substitute the chicken with tofu and vegetable broth for a delicious plant-based option.
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For added depth, you can incorporate a splash of lime zest along with the juice to enhance the citrusy flavor.
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Adjust the heat by adding more or fewer chilies based on your spice tolerance.
Storage/Reheating
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Tom Kha Gai is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
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Reheat the soup gently on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling to preserve the delicate flavors.
FAQs
1. Can I make Tom Kha Gai in advance?
Yes, you can make it ahead of time and store it in the refrigerator. However, the flavors will continue to develop, and it may become even more flavorful the next day.
2. What if I can’t find galangal?
Galangal is a key ingredient in authentic Tom Kha Gai, but if you can’t find it, fresh ginger is a suitable substitute. It will give the soup a similar flavor, though slightly less aromatic.
3. Is Tom Kha Gai soup spicy?
The level of heat depends on how much chili you add. You can adjust the spice level by using fewer chilies or omitting them altogether for a milder version.
4. Can I use canned chicken for this recipe?
Fresh or cooked chicken breast or thigh is ideal, but canned chicken can be used in a pinch. Just be sure to add it at the end of the cooking process to avoid overcooking.
5. Can I make Tom Kha Gai without fish sauce?
Yes, if you are vegetarian or allergic to fish sauce, you can substitute it with soy sauce or tamari for a similar umami flavor.
6. Can I freeze Tom Kha Gai?
While Tom Kha Gai can be frozen, the coconut milk may separate when thawed. To prevent this, store the soup in an airtight container and reheat gently after thawing, stirring to bring the coconut milk back together.
7. Can I use different mushrooms in this recipe?
Yes, you can use any type of mushrooms you prefer, such as shiitake or portobello. Just make sure to slice them thinly for even cooking.
8. Can I add other vegetables to the soup?
Absolutely! You can add vegetables like baby corn, bell peppers, or spinach to make the soup more hearty and nutritious.
9. How can I make the soup creamier?
For a creamier texture, you can add extra coconut milk or blend a portion of the soup and return it to the pot for a thicker consistency.
10. What is the best way to serve Tom Kha Gai?
Serve Tom Kha Gai hot, garnished with fresh cilantro, scallions, and lime wedges. You can also serve it with steamed jasmine rice on the side for a more filling meal.
Conclusion
This Authentic Tom Kha Gai Soup offers an unforgettable blend of rich coconut milk, zesty herbs, and tender chicken, making it the perfect comforting dish to enjoy year-round. Whether you’re a fan of Thai cuisine or looking for something new to try, this soup is sure to warm both your body and soul with its bold flavors and creamy texture.
Print
Authentic Tom Kha Gai Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Tom Kha Gai is a rich and aromatic Thai coconut chicken soup that combines the creaminess of coconut milk with the refreshing zest of lemongrass, galangal, and kaffir lime leaves. Balanced with heat from chilies and the tangy brightness of lime, this comforting soup is a perfect blend of exotic flavors that will warm your soul.
Ingredients
3 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 stalks lemongrass, trimmed and smashed
4–6 slices galangal (or ginger if unavailable)
5–6 kaffir lime leaves, torn
1 cup cooked chicken breast or thigh, thinly sliced
1 cup mushrooms (straw or button), sliced
1 small red chili or Thai bird’s eye chili, halved
2 tbsp fish sauce
1 tbsp lime juice
1 tsp palm sugar or brown sugar
Fresh cilantro, chopped (for garnish)
Scallions, thinly sliced (for garnish)
Lime wedges (for serving)
Instructions
In a soup pot, combine chicken broth and coconut milk. Add lemongrass, galangal, and kaffir lime leaves.
Simmer over medium heat for 10–15 minutes to infuse the flavors.
Add the mushrooms and chili, and simmer for an additional 5 minutes.
Stir in the sliced chicken and cook until just done (5–7 minutes for raw chicken, 2–3 minutes for cooked chicken).
Add fish sauce, lime juice, and palm sugar, stirring well. Taste and adjust the balance of flavors if needed.
Remove lemongrass, galangal, and lime leaves using a slotted spoon.
Serve the soup hot, garnished with fresh cilantro, scallions, and lime wedges.
Notes
If galangal is unavailable, you can substitute with fresh ginger, though the flavor will be slightly different.
Adjust the heat by adding more or fewer chilies, depending on your spice preference.
This soup is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
