Creamy Thai coconut chicken soup with galangal and lemongrass
Tom Kha Gai
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
About 6 cups
Difficulty
Easy
Cost
Moderate
$$
Tom Kha Gai
Creamy Thai coconut chicken soup with galangal and lemongrass
★4.8(25)
A silky Thai coconut milk soup infused with galangal, lemongrass, lime leaves, and tender chicken. Tangy, aromatic, and deeply comforting with a delicate balance of flavors.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Tom kha gai occupies a special place in Thai cuisine. While its cousin tom yum is bold and brash, tom kha gai is refined and nuanced — a creamy coconut broth perfumed with galangal, lemongrass, and lime leaves, gently soured with lime juice, and sweetened just enough to balance.
The soup is deceptively simple: aromatics are simmered in coconut milk, chicken is poached until tender, and mushrooms add an earthy counterpoint. But the flavors are extraordinary — each spoonful delivers a cascade of creamy, sour, salty, sweet, and herbal notes.
It is comfort food of the highest order, equally perfect as a light meal or an elegant starter.
Ingredients
- 400ml can coconut milk
- 2 cups chicken broth
- 300g chicken breast, thinly sliced
- 200g mushrooms (straw or oyster preferred), sliced
- 3 inches galangal, thinly sliced
- 2 stalks lemongrass, cut into 2-inch pieces and bruised
- 5 kaffir lime leaves, torn
- 3-5 Thai bird chilies, crushed
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- Fresh cilantro leaves
Instructions
- 1
Pour coconut milk and chicken broth into a pot. Add galangal, lemongrass, and kaffir lime leaves. Bring to a gentle simmer over medium heat.
- 2
Simmer for 5 minutes to infuse the aromatics into the coconut milk.
- 3
Add sliced chicken and mushrooms. Cook at a gentle simmer for 8-10 minutes until the chicken is cooked through.
- 4
Add fish sauce and sugar. Stir to dissolve.
- 5
Remove from heat. Add lime juice and crushed chilies. Stir gently.
- 6
Ladle into bowls, distributing chicken and mushrooms evenly. Garnish with cilantro leaves.
- 7
Note: The galangal, lemongrass, and lime leaves are for flavoring only — do not eat them.
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 (different flavor but usable)
Use slightly less ginger as it is more pungent than galangal
ChickenShrimp (tom kha goong) or tofu
Shrimp needs only 3 minutes of cooking; use firm tofu for vegetarian
Straw mushroomsButton mushrooms or oyster mushrooms
Any mushroom works; oyster mushrooms are closest in texture
Tips & Storage
Pro Tips
Do not boil the coconut milk vigorously — it will separate. A gentle simmer is key.
Galangal is not interchangeable with ginger. They are different roots with distinct flavors. Galangal is available at Asian grocery stores.
The balance of sour (lime), salty (fish sauce), and sweet (sugar) is what makes this soup sing. Adjust to your taste.
For a richer soup, use 2 cans of coconut milk and omit the chicken broth.
Storage
Refrigerate for up to 3 days. Remove the large aromatics before storing.
Reheating
Reheat gently over medium-low heat. Do not boil. Add a squeeze of fresh lime juice after reheating to brighten the flavors.
Nutrition Facts
Per serving (1.5 cups) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates10g
Fat18g
Fiber1g
Sugar5g
Sodium840mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between tom kha and tom yum?
- Tom kha is coconut milk-based (creamy), while tom yum is clear broth-based (tangy and spicy). Tom kha is milder and richer; tom yum is bolder and more sour.
- Can I use ginger instead of galangal?
- Ginger will work in a pinch but the flavor will be noticeably different. Galangal has a distinctive piney, citrusy quality that ginger lacks.
- Is this soup spicy?
- It can be adjusted. The chilies are added at the end so you control the heat. Start with 2-3 chilies and add more to taste.
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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