Creamy, aromatic Thai comfort in a bowl
Coconut Chicken Soup (Tom Kha Gai)
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
4 bowls
Difficulty
Medium
Cost
Moderate
$$
Coconut Chicken Soup (Tom Kha Gai)
Creamy, aromatic Thai comfort in a bowl
★4.7(11)
A fragrant Thai soup with tender chicken in a lemongrass-infused coconut broth, balanced with lime and chili. Warming, rich, and utterly addictive.
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Tom Kha Gai is one of Thailand's great gifts to the culinary world — a soup that manages to be creamy, spicy, sour, and sweet all at once. The coconut milk provides a luxurious base while lemongrass, galangal, and makrut lime leaves add an aromatic complexity that is unlike anything in Western cooking.
Do not be intimidated by the ingredient list. Most of the aromatics are simply simmered whole in the broth and removed before serving. Once you have them in your pantry (and they keep for a long time), this soup comes together in about 25 minutes.
Ingredients
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 cans (14 oz each) full-fat coconut milk
- 1 cup chicken broth
- 3 stalks lemongrass, cut into 2-inch pieces and bruised
- 5 slices galangal (or fresh ginger)
- 4 makrut lime leaves, torn
- 8 oz mushrooms, sliced
- 3 tbsp fish sauce
- 2 tbsp lime juice
- Thai bird chilies, to taste
Instructions
- 1
Pour coconut milk and chicken broth into a large pot. Add lemongrass, galangal, and lime leaves. Bring to a gentle simmer over medium heat and cook for 10 minutes to infuse.
- 2
Add sliced chicken and mushrooms to the pot. Simmer for 8-10 minutes until chicken is cooked through.
- 3
Stir in fish sauce and sugar. Taste and adjust the seasoning — it should be a balance of salty, sour, and sweet.
- 4
Remove from heat and add lime juice (adding it off-heat keeps it bright). Add Thai chilies for heat.
- 5
Remove the lemongrass, galangal, and lime leaves if desired, or leave them in for presentation (warn guests not to eat them).
- 6
Ladle into bowls and garnish with fresh cilantro, a drizzle of coconut cream, and extra lime wedges.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
GalangalFresh ginger
Ginger is sharper and spicier but the closest readily available substitute.
Makrut lime leavesLime zest
Use the zest of 1 lime. Not the same fragrance but adds citrus character.
Fish sauceSoy sauce + salt
For a vegetarian/allergen-free option, though the depth of flavor will differ.
Tips & Storage
Pro Tips
Smash the lemongrass with the back of a knife to release the oils before adding to the broth.
Use full-fat coconut milk — light coconut milk will make a thin, watery soup.
If you cannot find galangal, fresh ginger is an acceptable substitute with a slightly different flavor.
Add the lime juice off heat to preserve its brightness — cooking it dulls the acidity.
Storage
Refrigerate for up to 3 days. The coconut fat will solidify on top, which is normal — it melts right back when reheated.
Reheating
Warm gently over medium-low heat. Do not boil aggressively or the coconut milk may separate.
Nutrition Facts
Per serving (about 1.5 cups) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates10g
Fat26g
Fiber1g
Sugar4g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where do I find lemongrass and galangal?
- Asian grocery stores carry them fresh. Many regular supermarkets now stock lemongrass. Frozen options work well too.
- Is Tom Kha Gai supposed to be spicy?
- It can be mild or spicy depending on how many chilies you add. The base soup is creamy and aromatic with just a gentle warmth.
- Can I make this with shrimp?
- Absolutely. Replace chicken with shrimp and add them in the last 4-5 minutes of simmering.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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