If you're ready for a culinary adventure right in your kitchen, try Thai Coconut Chicken Soup (Tom Kha Gai). This creamy and flavorful Thai soup combines coconut milk with exotic ingredients like lemongrass, galangal, and kaffir lime leaves. First, the coconut milk provides a rich base, then the lemongrass adds a citrusy note, and finally, the galangal and kaffir lime leaves contribute their unique, aromatic flavors. Once you make this recipe, it will become a regular part of your meal rotation.
![A bowl of Thai Coconut Chicken Soup (Tom Kha Gai) with creamy coconut milk broth, chicken, mushrooms, cilantro, kaffir lime leaves, and chili slices](https://susiecooksthai.com/wp-content/uploads/2024/05/Bowl-of-Tom-Kha-Gha-1.jpg)
Tom Kha Gai, or Thai Coconut Chicken Soup, is a traditional dish from central Thailand. Its name means "boiled galangal," highlighting one of its key ingredients. The soup features a rich blend of coconut milk, galangal, lemongrass, kaffir lime leaves, Thai chilies, chicken, and mushrooms. Renowned for its balance of savory, sour, spicy, and sweet flavors, Tom Kha exemplifies the Thai culinary philosophy of harmonizing diverse tastes with fresh, aromatic ingredients.
Tom Kha pairs well with jasmine rice, Pad Thai, spring rolls, papaya salad (Som Tum), and Thai iced tea. These dishes complement the soup's creamy and tangy flavors, creating a balanced and harmonious Thai meal.
Delightful experience of Thai flavors!
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Sawasdee Kha, (Hello)
Tom Kha Gai is a delicious soup from Thailand that has been a favorite for many years. It is a part of Thai cuisine's rich history, which involves blending aromatic herbs and spices with coconut milk. Initially, Tom Kha was made with galangal (which means "Kha" in Thai) and herbs, but over time, it evolved to include chicken or mushrooms, resulting in the hearty and comforting soup we enjoy today. It's a perfect example of how traditional recipes adapt over time while still retaining their unique flavors that everyone can savor!
Three Reasons Why I love this recipe
![A bowl of Thai Coconut Chicken Soup (Tom Kha Gai) being served at a bustling night market, with vibrant lights and colorful stalls in the background.](https://susiecooksthai.com/wp-content/uploads/2024/05/Bowl-of-Tom-Kha-Gha-4.jpg)
- Flavorful Complexity: The rich blend of lemongrass, galangal, and kaffir lime leaves infuses the soup with a distinctive, aromatic flavor that's both refreshing and comforting. It's a unique taste that stands out from other soups and makes Tom Kha a personal favorite.
- Creamy Texture: The coconut milk base gives Tom Kha a creamy, silky texture that makes every spoonful feel like a treat. It's soothing and indulgent, perfect for when you want something a bit more special than your average soup.
- Tom Kha is so versatile! Whether you're craving chicken or need a vegan option with mushrooms, it's a reliable recipe that suits different dietary preferences and occasions.
This soup is traditionally enjoyed as part of a larger meal but can also serve as a comforting dish on its own. Adjust the levels of spiciness and sourness to suit your taste for a delightful experience of Thai flavors!
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WELCOME TO MY HOUSE! COME MAKE THIS TOM KHA GAI(THAI COCONUT CHICKEN SOUP) WITH ME!
Ingredients
Before cooking the Tom Kha Gai, prepare the ingredients: thinly slice the chicken or mushrooms, crush the lemongrass, slice the galangal, tear the kaffir lime leaves, and crush the Thai chilies. This preparation will result in a flavorful soup.
![Ingredients for Thai Coconut Chicken Soup (Tom Kha Gai) laid out for a recipe, including coconut milk, chicken, mushrooms, lemongrass, galangal, kaffir lime leaves, and chilies](https://susiecooksthai.com/wp-content/uploads/2024/05/ingrediants-Tom-kha-gai.jpg)
- Coconut Milk: Provides the creamy base that is signature to the soup, offering a smooth and rich texture.
- Chicken Broth: Adds depth and enhances the overall savoriness of the dish.
- Chicken Breast: Offers lean protein, making the soup filling and nutritious.
- Lemongrass: Imparts a fresh, lemony flavor that brightens the soup’s profile.
- Galangal: Contributes a sharp, citrusy taste that distinguishes the soup from other Thai dishes.
- Kaffir Lime Leaves: Infuse the soup with a strong, tangy lime aroma, adding complexity to the flavor.
- Fish Sauce: Brings an umami richness that deepens the other flavors in the soup.
- Lime Juice: Adds a zesty kick that balances the creamy coconut milk.
- Sugar: A small amount that helps to round out the sour and savory notes.
- Thai Chilies: Provide a spicy heat that can be adjusted to suit your taste.
- Onions: Offer a subtle sweetness and texture contrast.
- Mushrooms: Absorb flavors well, making them a hearty addition, especially in the vegetarian version.
- Cilantro: - Adds a burst of color and a fresh herbal note to finish the soup.
See the recipe for actual quantities.
Preparing Chicken for Thai Coconut Chicken Soup (Tom Kha Gai)
To make Tom Kha Gai, prepare the chicken or mushrooms by slicing them into thin strips. Smash lemongrass, slice galangal, and lightly smash Thai chilies. These steps are crucial for building the foundational flavors of the soup.
![Preparing chicken for Thai Coconut Chicken Soup (Tom Kha Gai), with sliced chicken pieces, fresh herbs, and spices on a cutting board](https://susiecooksthai.com/wp-content/uploads/2024/05/preping-ingrediants.jpg)
Cooking Thai Coconut Chicken Soup (Tom Kha Gai)
To create a delicious soup, begin by simmering herbs in a combination of chicken broth and coconut milk. First, you will need lemongrass, galangal, kaffir lime leaves, and chilies to achieve fantastic flavor.Then, add chicken or mushrooms, onions, and coconut milk. Let everything simmer for 10-15 minutes until the chicken is cooked or the mushrooms are tender. Enjoy the delightful blend of flavors in this comforting soup!
![Cooking a pot of Thai Coconut Chicken Soup (Tom Kha Gai) with simmering coconut milk, chicken, mushrooms, and fresh herbs](https://susiecooksthai.com/wp-content/uploads/2024/05/Pot-of-soup-step-1.jpg)
Spice it up!
Add fish sauce, sugar, and lime juice for flavor of a delicious Tom Kha soup. Adjust the amounts to your taste. Then, add cherry tomatoes and red bell pepper slices and let them simmer for 2-3 minutes. Finally, remove the galangal, lemongrass, and lime leaves before serving.
![Adding spices to a pot of Thai Coconut Chicken Soup (Tom Kha Gai) with simmering coconut milk, chicken, mushrooms, and fresh herbs.](https://susiecooksthai.com/wp-content/uploads/2024/05/pot-of-soup-step-3.jpg)
Serving Thai Coconut Chicken Soup
To serve your Tom Kha Gai soup, start by pouring the hot and flavorful broth into bowls, ensuring each serving has plenty of chicken, mushrooms, and fresh vegetables. Next, top with cilantro for a pop of color and a hint of herbal flavor. Finally, serve the soup hot to enjoy the comforting aromas of this traditional Thai dish any day of the week!
![A bowl of Thai Coconut Chicken Soup (Tom Kha Gai) with creamy coconut milk, chicken, mushrooms, and fresh herbs](https://susiecooksthai.com/wp-content/uploads/2024/05/Bowl-of-Tom-Kha-Gha-3.jpg)
![](https://susiecooksthai.com/wp-content/uploads/2024/05/Bowl-of-Tom-Kha-Gha-4-1-150x150.jpg)
Tom Kha Gai (Thai coconut chicken soup)
- Total Time: 35min
- Yield: 4servings 1x
Description
Tom Kha Gai is a classic Thai soup that combines the creamy richness of coconut milk with the aromatic zest of lemongrass, galangal, and kaffir lime leaves. This version features either tender slices of chicken or hearty mushrooms, making it adaptable for various dietary preferences. Seasoned with fish sauce and a hint of lime, it offers a perfect balance of savory and tangy flavors, warmed by a subtle heat from Thai chilies. Ideal as a soothing appetizer or a light main course, this soup brings a taste of Thailand to your table with every fragrant spoonful.
Ingredients
- 2 cups coconut milk
- 2 cups chicken broth (use vegetable broth for a vegetarian version)
- 1 pound chicken breast, thinly sliced (or use equivalent amount of mushrooms for a vegan version)
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3 slices galangal, about ¼ inch thick
- 5 kaffir lime leaves, torn into pieces (remove stem)
- 3 tablespoons fish sauce (substitute soy sauce for a vegetarian version)
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 3 Thai chilies, smashed (adjust based on your heat preference)
- ½ cup sliced onions
- 1 cup sliced mushrooms (optional if using chicken)
- ¼ cup cilantro, chopped for garnish
- Optional: cherry tomatoes and/or red bell pepper slices for added color and texture
Instructions
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Prepare the Ingredients:
- Clean and slice the chicken breast into thin strips. If using mushrooms, slice them as well.
- Prepare the lemongrass by removing the outer layer, cutting it into 2-inch pieces, and smashing them to release the flavor.
- Slice the galangal and smash the Thai chilies.
-
Simmer the Herbs:
- In a large pot, bring the chicken broth and 1 cup of coconut milk to a gentle simmer.
- Add the lemongrass, galangal, kaffir lime leaves, and chilies to the pot. Let these simmer for about 5 minutes to release their flavors.
-
Add the Main Ingredients:
- Add the chicken or mushrooms, onion, and remaining coconut milk to the pot. Bring the mixture to a simmer and cook until the chicken is fully cooked or the mushrooms are tender, about 10-15 minutes.
-
Season the Soup:
- Stir in fish sauce, sugar, and lime juice. Adjust the seasoning by adding more fish sauce or lime juice according to your taste.
-
Final Touches:
- If using, add cherry tomatoes and red bell pepper slices, and simmer for another 2-3 minutes just until they are soft.
- Remove the pot from heat. Discard the galangal, lemongrass, and lime leaves before serving.
-
Serve:
- Ladle the soup into bowls and garnish with chopped cilantro. Serve hot.
Notes
For an authentic taste in your Tom Kha soup, take the time to source fresh lemongrass, galangal, and kaffir lime leaves, as these ingredients are crucial to achieving distinctive Thai flavors. Dried or frozen can work as substitutes if fresh options aren't available. Also, adjust the spice level with Thai chilies to suit your preference, and always add the lime juice at the end of cooking for that fresh flavor. Enjoy the process and the delicious results!
- Prep Time: 15min
- Cook Time: 20min
- Category: Soup
- Method: Simmer
- Cuisine: Thai
Nutrition
- Serving Size: 1.5cups
- Calories: 300kcal
- Sugar: 3g
- Sodium: 1100mg
- Fat: 21g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 55mg
FREQUENTLY ASKED QUESTIONS FOR TOM KHA GHAI
Serve Thai Coconut Chicken Soup (Tom Kha Gai) with jasmine rice for a fragrant accompaniment. Additionally, pair it with Pad Thai for a balance of sweet and savory flavors. Next, add spring rolls for texture, followed by papaya salad (Som Tum) for a spicy and tangy contrast. Finally, enjoy Thai iced tea to refresh your palate.
To create a delicious soup, begin by simmering herbs in a combination of chicken broth and coconut milk. First, gather lemongrass, galangal, kaffir lime leaves, and chilies for fantastic flavor.Garnish with fresh cilantro and a squeeze of lime juice just before serving to enhance its fresh, vibrant flavors.
Tom Kha Gai can be considered a healthy option as it contains a variety of essential nutrients provided by its fresh ingredients like lemongrass, galangal, and lime leaves. The chicken or mushrooms provide protein while the coconut milk offers beneficial fats. However, it is relatively high in saturated fat and sodium, so moderation is key, especially for those watching their intake of these nutrients.
To prevent curdling, avoid bringing the coconut milk to a rapid boil. Instead, gently simmer the soup and stir it occasionally. Using full-fat coconut milk can also help, as it is less prone to curdling compared to lighter versions.
PRO TIP
Pro Tip For an incredibly aromatic and flavorful Tom Kha Gai, gently bruise the lemongrass, galangal, and kaffir lime leaves before adding them to your broth. This will help release their essential oils, infusing the soup with even more delicious flavors. Also, strain these ingredients before serving; they're meant to season the soup rather than be eaten directly. This extra step ensures that every spoonful is enjoyable without any fibrous bits. Happy cooking!