Thai Tom Kha Gai soup with coconut milk

Tom Kha Gai is one of Thailand's most beloved soups. The creamy coconut milk is infused with aromatic galangal, lemongrass, and kaffir lime leaves, creating a soup that's simultaneously rich, tangy, and fragrant.

Unlike many Asian soups, this one is meant to be creamy and substantial. The balance of flavors - sweet, sour, salty, and spicy - is the hallmark of great Thai cooking and makes this soup absolutely addictive.

Essential Thai Aromatics

  • Galangal - Not ginger! More citrusy, piney flavor
  • Lemongrass - Lemony, floral aroma
  • Kaffir lime leaves - Intense citrus perfume
  • Fish sauce - Provides umami and saltiness

Balancing the Flavors

  • Sour: Lime juice (add at the end)
  • Sweet: Palm sugar or brown sugar
  • Salty: Fish sauce
  • Spicy: Thai bird's eye chilies

Serving Suggestions

  • Over jasmine rice
  • Fresh cilantro essential
  • Lime wedges on the side
  • Extra chilies for heat lovers

Thai Chicken Coconut Soup (Tom Kha Gai)

Creamy coconut soup with galangal, lemongrass, and tender chicken.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4

Nutrition per serving

345Calories
24gProtein
12gCarbs
24gFat
1gFiber
4gSugar

Ingredients

Instructions

  1. Infuse the broth. In a large pot, combine chicken broth, galangal, lemongrass, and kaffir lime leaves. Bring to a simmer and cook 10 minutes to infuse flavors.
  2. Add coconut milk and chicken. Pour in coconut milk and bring back to a simmer. Add sliced chicken and cook 5 minutes until chicken is cooked through.
  3. Add remaining ingredients. Add mushrooms, fish sauce, sugar, and crushed chilies. Simmer 3 minutes until mushrooms are tender.
  4. Finish. Remove from heat. Stir in lime juice (adding it off heat preserves the fresh flavor). Taste and adjust seasoning.
  5. Serve. Ladle into bowls, leaving the galangal and lemongrass behind (they're not meant to be eaten). Garnish with cilantro.

Recipe Notes

  • No galangal? Fresh ginger works in a pinch, but the flavor will be different.
  • Shrimp version: Use shrimp instead of chicken (Tom Kha Goong).
  • More vegetables: Add baby corn, bamboo shoots, or bell peppers.
  • Storage: Refrigerate 3 days. Coconut may separate - just stir when reheating.

More Chicken Soup Recipes

Chicken Soup with Homemade Noodles Chicken Soup with Pasta Chicken Soup with Mushrooms