Make flavorful Tom Kha Gai at home with tender chicken, coconut milk, lemongrass, and lime. A quick, cozy Thai soup perfect for weeknights.
Growing up we would frequently go out for Thai food both locally or while traveling. Without fail, my mom would always order Tom Kha Gai, a Thai Chicken Coconut Soup. We love eating and cooking Asian inspired food in our house. Well balanced, vegetable forward, and full of bright flavors, authentic Asian food is often quite healthy and nutritious; like Garlic Bok Choy or Vietnamese Shrimp Salad.
Sweet, spicy, salty and sour, Tom Kha Gai is everything I look for in a perfect bowl of soup. For added meatiness and umami flavor, sliced mushrooms are added to the broth along with shredded chicken.
What is Tom Kha Gai?
Tom Kha Gai is a classic Thai coconut chicken soup known for its perfect balance of creamy, tangy, and aromatic flavors. “Tom” means “to boil,” “Kha” refers to galangal (a fragrant Thai root similar to ginger), and “Gai” means “chicken.” Traditionally made with coconut milk, lemongrass, kaffir lime leaves, galangal, Thai chilies, and tender pieces of chicken, this comforting soup is both soothing and boldly flavorful. It’s lighter than curry yet richer than broth-based soups, making it a beloved dish in Thai cuisine and a staple at Thai restaurants around the world.
Ingredients
- Chicken: I love to use leftover shredded chicken or a rotisserie chicken.
- Ginger: If you have galangal you can use that as it’s more traditional, but ginger is more accessible and has a similar flavor profile!
- Fish sauce: Adds wonderful umami flavor.
- Mushrooms: Oyster mushrooms, cremini mushrooms, button mushrooms, or shiitake all work well in this soup.
- Coconut milk: Creamy and mildly coconut flavored.
- Lemongrass: Fragrant and citrusy, with a mild lemon flavor. No lemongrass? Add a few thinly sliced pieces of lemon peel and remove before serving.
How to Make Tom Kha Gai Thai Chicken Coconut soup
Step 1. In a large pot, add the chicken broth and coconut milk.
Step 2. Whisk in the ginger, fish sauce, lime juice, chili paste, and sugar.
Step 3. Add the trimmed lemongrass and bring to a boil, then reduce to a simmer.
Step 4. Add the shredded chicken and mushrooms and simmer for around 20 minutes. Season to taste with salt and pepper.
Serve garnished with fresh cilantro or other herbs, then enjoy your Tom Kha Gai Thai Soup!
More Soup Recipes
- Slow Cooker Chicken Pho-Inspired Soup
- Mushroom Barley Soup
- Asian Noodle Soup with Shrimp and Wontons
- Lemon Chicken Orzo Soup
- Asian Chicken Soup with Cabbage
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Tom Kha Gai Thai Chicken Coconut Soup
Ingredients
Video
Instructions
- Using the back of a chef's knife, gently pound the lemongrass to release the juices and tenderize it a bit. Cut into 1-inch pieces and set aside.
- In a large soup pot, whisk together chicken broth, coconut milk, ginger, fish sauce, lime juice, chile paste, sugar and lemongrass. Bring to a boil then reduce to a simmer.
- Add the chicken and mushrooms and simmer for 20 minutes. Check for seasoning and add salt and pepper to taste. Garnish with cilantro to serve.
Liz’s Notes
Nutrition
Frequently Asked Questions
Tom Kha Gai typically has a mild to moderate heat level depending on how many Thai chilies or chili paste you use. You can keep it mild by reducing or removing the sambal oelek, or make it spicier by adding more.
Tom Kha is a creamy coconut-based soup, while Tom Yum is broth-based and much more sour and spicy. Both use similar aromatics like lemongrass and lime leaves, but Tom Kha is rich and silky while Tom Yum is light and fiery.
Absolutely. Let the soup cool completely, then store it in an airtight container for up to three months. Reheat gently to keep the coconut milk from separating.
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