Tom Kha Gai Recipe (Thai Coconut Chicken Soup)
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I’m excited to share this authentic tom kha gai recipe, which I created together with my mom for our Thai restaurant. It’s a rich and creamy Thai coconut chicken soup that comes together in under 30 minutes, perfect for a comforting one-pot lunch or dinner.
Tip: This soup can be made with different proteins, so there’s no need to stick to chicken. You can also make it with seafood, mushrooms, or turn it into a vegetarian tofu soup!
What is tom kha gai?
Tom kha gai is a Thai chicken coconut soup made with full-fat coconut milk, galangal, lemongrass, and kaffir lime leaves. Tom means boil, kha means galangal, and gai means chicken. The flavor is creamy, light, and mild, with a sour note and a very aromatic finish.
More about this galangal soup
This recipe uses all the traditional Thai ingredients to create the same flavor you’d get here in Thailand.
The key ingredient is galangal, which you’ll recognize in the name itself (tom kha gai literally means boiled galangal chicken). Galangal is a root similar to ginger, but the flavor is more citrusy and sharp.
Besides galangal, we use lemongrass, kaffir lime leaves, fish sauce, palm sugar, and a little tamarind paste to build the flavor.
It’s not a spicy soup by default, but you can easily add a few dried chilies or a spoonful of Thai chili paste if you like a little heat. Or try my tom yum gai if you’re craving a spicier soup!
You’ll love this chicken tom kha soup for so many reasons. It’s cozy and comforting during Fall and Winter, but it’s also refreshing enough to enjoy during hot afternoons. It’s easy to make, naturally gluten-free, and super customizable (check the variation ideas after the recipe).
If you love Thai food, this one’s a must-try!
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Coconut milk – Use full-fat coconut milk for a rich, creamy broth with authentic texture.
- Water – Used to dilute the coconut milk and balance the broth.
- Chicken – The traditional protein for tom kha chicken; use thinly sliced chicken breasts or thighs so they cook quickly and evenly.
- Tamarind paste – Adds a subtle sweet-sour depth that balances the creamy base.
- Palm sugar – A natural sweetener that gives mellow caramel notes to the soup.
- Fish sauce – Adds saltiness and umami; essential for classic Thai flavor.
- Salt – Helps bring out the other flavors.
- Galangal, lemongrass, kaffir lime leaves – Galangal adds sharp, citrusy depth; lemongrass brings freshness; kaffir lime leaves add floral, citrus aroma.
- Coriander, culantro, green onions – My preferred mix of herbs; feel free to use what you have on hand.
- Mushrooms – Common options include straw, oyster, or enoki mushrooms; all work well in this soup.
- Dried chilies (optional) – Add these for a light kick of heat if you prefer a spicier version.
How to make tom kha chicken soup
Step 1: Prep the aromatics and protein. Slice the lemongrass, galangal, and kaffir lime leaves. Cut the chicken into bite-sized pieces and clean the mushrooms. Set everything aside.
Step 2: Simmer the aromatics. Bring water to a gentle simmer and add the sliced galangal, lemongrass, and kaffir lime leaves. Let them infuse the broth for a minute until fragrant.
Step 3: Add the chicken. Once the broth is aromatic, add the sliced chicken breast. Simmer gently until the chicken is no longer pink.
Step 4: Build the flavor. Add tamarind paste, fish sauce, salt, and palm sugar. Stir well and let it simmer to dissolve the palm sugar.
Step 5: Add the mushrooms. Stir in the mushrooms and simmer until just tender.
Step 6: Add coconut milk. Pour in the coconut milk and gently stir to combine. Keep the heat low and avoid boiling.
Step 7: Finish and serve. Turn off the heat. Add chopped coriander, culantro, green onions, and dried chilies (if using). Serve warm and enjoy! (If desired, you can strain spices like lemongrass and galangal before serving.)
Recipe variations
- Adjust the spiciness – Add more dried chilies, fresh Thai chilies, or chili flakes for heat. Leave them out for a mild, kid-friendly version.
- Protein options – Swap chicken for shrimp, pork, or tofu. Just adjust the cooking time as needed.
- Vegetarian version – Use tofu and substitute fish sauce with vegetarian fish sauce or soy sauce.
- Extra vegetables – Add baby corn, bell peppers, or snap peas.
Frequently asked questions
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Can I make this in advance?
Yes. Store it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, avoiding boiling, as that can cause the coconut milk to separate. Add fresh herbs or a splash of coconut milk before serving to refresh the flavor.
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Is tom kha gai spicy?
No, it’s not traditionally spicy. It’s a mild, creamy Thai soup made with coconut milk, galangal, and herbs. You can add chilies or chili paste if you prefer a bit of heat, but the base recipe is gentle and aromatic.
Authentic Thai soup recipes
If you’re craving something warm, creamy, and full of Thai flavor, this authentic tom kha gai soup is always a good idea. It’s easy to make, comforting any time of year, and one of those dishes that never gets old. Follow me on social media for more: Facebook, Instagram, and Pinterest.
Tom Kha Gai Recipe (Thai Coconut Chicken Soup)
Equipment
- Medium pot or saucepan
- ladle
- Cutting board & sharp knife
- Fine-mesh strainer or slotted spoon to remove galangal, lemongrass, and lime leaves before serving (optional but helpful).
Ingredients
- 300 ml water
- 2 stalks lemongrass, sliced
- 6 slices galangal, sliced
- 3 kaffir lime leaves, stems removed
- 1 large chicken breast, sliced into thin, bite-sized pieces
- 1 tbsp fish sauce
- 1/2 tbsp tamarind paste
- 1/2 tbsp salt
- 1/2 tbsp palm sugar
- 100 g enoki mushrooms, or any type of Asian mushroom
- 200 ml coconut milk
- 4 g coriander, to taste
- 4 g culantro, chopped, to taste
- 4 green onions, roughly chopped, to taste
- 4 dried chilies, optional, to taste
Instructions
- Slice the lemongrass and galangal, remove the stems from kaffir lime leaves, and cut the chicken into bite-sized pieces. Clean and trim the mushrooms. Set everything aside.
- Bring water to a gentle simmer. Add the lemongrass, galangal, and kaffir lime leaves. Let the aromatics infuse the broth until fragrant.
- Add the sliced chicken to the pot and cook until no longer pink.
- Season the soup with tamarind paste, fish sauce, salt, and palm sugar. Stir until everything is well combined and the sugar dissolves.
- Add the mushrooms and simmer until just tender.
- Pour in the coconut milk and stir gently to combine. Keep the heat low and avoid boiling to prevent the coconut milk from splitting.
- Turn off the heat. Add chopped coriander, culantro, green onions, and dried chilies if using. Serve warm.
Video
Notes
- Use the nutrition card in this recipe as a guideline.
- Galangal, lemongrass, and kaffir lime leaves are not to be eaten, you can choose to take them out of the soup before serving or serve as it is.
- Garnish with fresh herbs and chilies to taste.
