When it’s soup season and you’re craving something as warm and comforting as slipping into your favorite sweatpants, this delicious Tom Kha Gai always hits the spot. This Thai chicken coconut soup has hearty vegetables and tender chicken swimming in a creamy zesty broth that feeds the soul by the spoonful in 30 minutes!
Tom Kha Gai is incredibly flavorful and a surprisingly simple soup to make! In Thai, ’Tom’ means soup, ‘Kha’ means galangal and ‘gai’ means chicken. So Tom Kha Gai means Chicken galangal soup.
The base of the broth is coconut milk and stock infused with aromatics, such as fish sauce, lime & its leaves, lemongrass, and of course galangal (more on this in a sec!). The combination of ingredients creates a complex flavor combination (salty, tangy, umami, & earthy flavors) without having to spend all day simmering!
Then, the protein and veggies are cooked until tender for a hearty comforting soup!
The best part about hearty soups like this Tom Kha Gai recipe is that it’s a one-pot meal! Relax and enjoy your hot steamy bowl of soup knowing you don’t have a mountain of dishes waiting for you.
Sometimes, washing one pot is enough adulting for the day 😉
🥘 What is Tom Kha Gai made of?
- Galangal: This is a key ingredient that gives the Thai coconut soup its signature flavor! It’s citrusy & looks very similar to ginger BUT it’s not the same! You can find it at local Asian markets (I found mine at my local Ranch 99).
- Kaffir Lime Leaves is another key citrusy ingredient to Tom Kha’s signature flavor! I highly recommend grabbing it from your local Asian market. Lime juice and zest is a common swap, but be warned - the flavor won’t be a perfect swap! You’ll notice a flavor missing from the soup, and girl it’s this.
- Lemongrass: Choose the freshest lemongrass stalks at your local Asian market by choosing stalks with fresh and vibrant green tips. If they’re looking dry and brittle, you know they’ve been out for a while.
- Fish Sauce: You already know my fave brand is Squid brand all my life. It’s what my mama uses, doesn’t have all the mystery ingredients, and usually one of the cheaper options. All around winnnnn.
- Coconut Milk: Today is not the day we’re dieting - grab that full fat coconut milk for extra creamy soup. Yes, it’s worth it and you’re harder to kidnap if you get a little thiccc from the soup. Don’t sweat it.
See recipe card for quantities.
🔪 Instructions
Step 1: Prep lemongrass. If you’ve never prepped lemongrass before, it’s SUPER simple! There’s a tough green outer layer and a tender white inner core that’s fragrant and much more edible. That white stuff is what we’re going for!
First, peel off the tough green outer layers until you get to the white, tender, fragrant center core.
To identify the cut off point of the stalk, bend the entire stalk (like asparagus!) to find where it naturally & easily bends. That’s where you’ll make the first cut. Then, cut the bottom core about 1-2 inches where it’s very firm and inedible.
Lastly, finely slice the white core so it becomes much more tender and releases maximum flavor while cooking.
Step 2: Cook Chicken. Heat a large pot on medium-high heat with a little oil. Add the sliced chicken and cook for 3-5 minutes, or until they’re browned but not all the way cooked through.
We want to just get coloring on the chicken and it’ll finish by simmering in the broth.
Step 3: Cook Aromatics. Add the onions and cook for about a minute, or until they’re soft, then toss in Thai chilies, lemongrass, & sliced galangal. Cook for 1-2 minutes to allow the flavors to infuse in the oil and once it’s fragrant, add the mushrooms.
Pour in the coconut milk and allow it to simmer for about 5 minutes to allow the aromatics to infuse into the coconut milk. Don’t bring coconut milk to a boil, otherwise, you risk it curdling. Reduce the heat if needed.
Add the lime juice, taste, and adjust the flavors if needed. If you want it saltier, add more fish sauce. If you like it zestier, add more lime juice. Turn off heat, ladle into your favorite bowl, and (if you’re feeling fancy) garnish with cilantro and lime wedges. Enjoy!
👩🏽🍳 Key Tips
- Don’t Boil Coconut Milk: Coconut milk is delicate & if it’s boiled, especially on high heat for a long period of time, it will separate and curdle for an unpleasant texture in your Thai chicken coconut soup. Only add it at the end once the chicken is completely cooked.
- Herbs Infuse Flavor But Not to be Eaten: The makrut lime leaves and galangal add a ton of flavor to the broth but aren't meant to be eaten because they're very tough. Either remove them from the soup before serving or let guests know!
💭 Recipe FAQs
Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Reheat covered in the microwave or stovetop on a pot until warm.
Tom Yum and Tom Kha Gai are both popular Thai soups, but the key differences are that Tom Yum has a tomato base broth and Tom Kha has a creamy coconut base broth.
🥗 What do you eat with Tom Kha Gai?
You can enjoy this Tom Kha Soup recipe as is or with Jasmine rice and papaya salad for a more filling meal. If you’re craving Thai takeout at home, serve it with:
- Noodles:
- Chicken Pad Thai is an irresistible favorite with a 2-ingredient tamarind paste so you can easily make it ANYTIME you’re craving it!
- Chicken Pad See Ew are mouthwatering savory with thick charred noodles - good luck trying to save leftovers!
- Protein:
- Thai Basil Chicken for delicious extra protein in under 30 minutes!
- Chicken Satay that’s the perfect appetizer or snack with peanut sauce.
- Panang Curry that’s a classic rich and savory Thai dish that’s always gone faster than it's made!
- Dessert:
- Thai Ice Tea is creamy, refreshing, and surprisingly simple to make at home! Make it in batches to enjoy now andddd later - your future self will thank you.
- Mango Sticky Rice is an iconic dessert and my mango sticky rice has all the tips to enjoying perfectly chewy rice and ripe mangos all year long!
Let's Get Cooking!
Let's Get Cooking!
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Tom Kha Gai (Thai Chicken Coconut Soup)
Ingredients
- 8 ounces chicken thigh boneless skinless thinly sliced
- ½ onion thinly sliced
- 1 - 4 Thai chilis thinly sliced, adjust to your spice level
- 2 stalks lemongrass finely chopped
- 2 oz ¼ cup galangal, sliced
- 8 oz mushrooms thinly sliced
- 2 cups chicken broth low sodium
- 3 ½ tablespoons fish sauce
- 1 tablespoon sugar
- 5 makrut lime leaves ripped into large pieces, or 1 teaspoon lime zest*
- 13.5 oz can coconut milk
- 3 - 4 tablespoons fresh lime juice
Instructions
- Heat a large pot on medium-high heat. Add about a tablespoon of oil then the chicken and cook until it's about 80% done.
- Add in onions and cook until soft. Stir in Thai chilies, lemongrass, galangal and cook for another minute or two, or until fragrant.
- Pour in chicken broth and lime zest, then bring to a boil. Add mushrooms, fish sauce, and sugar. Cook for about 5 - 7 minutes or until the mushrooms are tender and chicken is cooked through.
- Finish by pouring in the coconut milk and lime juice. Taste and adjust the flavors if needed. If you want it saltier, add more fish sauce; tangier, add more lime juice, sweeter, add a pinch more sugar. Turn off heat and enjoy!
Notes
- Lemongrass: Lemongrass is typically sold at Asian markets and should look fresh without any dry edges. To prep the lemongrass, follow the steps in the blog post above,
- Galangal: Galangal adds a distinct earthy flavor to the soup that makes a world of difference! I HIGHLY recommend making the effort to find it at your local Asian market.
- Fish Sauce: Fish sauce adds a depth of flavor along with its saltiness. It may smell pungent for first-time users, but don't let that scare you away! It blends beautifully with the rest of the ingredients.
- Chicken Broth: I highly recommend using low-sodium chicken stock so you have more control over the salt in your soup, especially since the fish sauce is also salty. If you're using regular store-bought chicken broth, add a little less fish sauce so it's not too salty. You can always add more if needed!
- Herbs Infuse Flavor But Not to be Eaten: The makrut lime leaves and galangal add a ton of flavor to the broth but aren't meant to be eaten because they're very tough. Either remove them from the soup before serving or let guests know!
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
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