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)
Traditional Thai soup with creamy coconut milk, aromatic galangal, lemongrass, and tender chicken. Perfectly balanced sweet, sour, salty, and spicy.
Nutrition per serving
345 Calories
24g Protein
12g Carbs
24g Fat
1g Fiber
Ingredients
Instructions
- . Simmer broth with galangal, lemongrass, lime leaves 10 minutes.
- . Add coconut milk and chicken. Cook 5 minutes until chicken done.
- . Add mushrooms, fish sauce, sugar, chilies. Cook 3 minutes.
- . Remove from heat. Add lime juice. Serve 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.