Tom Kha Gai | Thai Coconut Chicken Soup | Kitchenstagram
Tom Kha Gai, comforting Thai Coconut Chicken soup is infused with the vibrant flavours of lemongrass, galangal and makrut lime leaves, creating a dish that’s both fragrant and flavourful. It’s versatile too- perfect as a light lunch or a starter, or paired with a bowl of boiled rice for a satisfying dinner. For the ultimate experience, take a spoonful of rice, dunk it into the soup and savor the bliss.
This Tom Kha Gai recipe is a perfect balance of rich, creamy coconut milk, tangy lime, salty fish sauce and just a hint of sweetness. It’s hearty yet light, making it an ideal comfort food. The tender chicken and earthy mushrooms provide substance, while the fresh cilantro adds a bright, herbaceous note that ties all the flavours together.
One reason tom Kha Gai has become a staple on Thai restaurant menus worldwide is its universal appeal. The creaminess of the coconut milk, combined with the tangy, salty and slightly sweet profile, makes it irresistible. At its best, this soup captures the delicate harmony of flavours that Thai cuisine is renowned for.
However achieving perfection requires attention to detail. The galangal- essential to the soup’s name and flavour- is non-negotiable. Without it, the dish loses its signature earthy aroma. When done right, Tom Kha Gai is a soul-warming bowl of comfort, its flavours bright yet soothing, its texture creamy yet balanced.
What is Tom Kha Gai?
Tom Kha Gai, sometimes spelled tom Ka Gai, is a beloved Thai soup known for its creamy and aromatic flavours. In Thai, tom means “Soup” or “Boiled”, Kha refers to “Galangal”, a relative of ginger and turmeric and Gai means chicken. The dish’s defining flavours come from galangal and coconut milk, creating a balance of creamy, tangy and spicy notes.
While traditionally made with chicken, Tom Kha can be adapted with other proteins. Essential ingredients include coconut milk, Kaffir lime leaves, lemongrass, Thai chilies, lemon juice and galangal, which together create the soup’s signature spicy, sour and aromatic profile.
This gluten-free dish is perfect for gatherings, as its mild spice and universally appealing flavours are crowd-pleasers. Creamy coconut milk serves as the ideal base, complementing the herbs and spices. For an authentic experience, try to use all the traditional ingredients- they are essential to achieving the classic taste of this iconic soup.
Why you’ll love this recipe?
This Thai Tom Kha Gai coconut chicken soup is a standout for its irresistible balance of flavours- creamy, sweet, salty, spicy and bright.
A secret ingredient elevates its savouriness, making each spoonful unforgettable.
Despite its gourmet taste, this soup is surprisingly easy to prepare and doesn’t require exotic or hard-to-find ingredients.
Everything you need can typically be found at a standard grocery store.
Ingredients in Tom Kha Gai Soup:
Tom Kha Gai, a traditional Thai coconut soup, is bursting with unique flavours derived from its carefully selected ingredients. Below is a detailed overview of the notable components of this dish, along with tips for sourcing them.
Chicken: Boneless, skinless chicken thighs are ideal for their juicy texture, but chicken breast works as well. Slice the meat thinly for quick and even and even cooking in the broth.
Mushrooms: I have used oyster mushrooms for the soup. But you shiitake, cremini, button mushrooms also work well. Choose your favourite to customize the soup to your liking.
Chicken Broth: Use unsalted chicken broth or stock for the base of the soup. Homemade broth is preferred for its richness and flavour.
Coconut milk: Coconut milk is extracted from the grated meat of mature coconuts and provides the soup with its signature creamy texture. Opt for canned, full-fat coconut milk for a richer flavour and to prevent splitting during cooking. Look for it in the Asian food aisle of your grocery store.
Galangal: Galangal is the cornerstone of Tom Kha Gai. It adds depth to the broth.
Lemongrass: This fragrant herb adds a citrusy aroma to the soup. Lemongrass is usually sold as long stalks in the fresh produce section of Asian markets.
Kaffir Lime Leaves: Kaffir lime leaves infuse the soup with a bold, citrusy aroma. Typically available at Asian markets, they are added to the broth like bay leaves and removed before serving. Substituting lime zest is an option if these leaves are unavailable.
Fish sauce: Fish sauce contributes a savory umami flavour to the dish without making it taste “fishy.” made from fermented fish or krill, it’s a staple in Thai cuisine and can be found in Asian markets or the international section of your local store or online.
Palm Sugar: Palm sugar adds a gentle sweetness to balance the soup’s flavours. Look for it at Asian markets or online. Coconut sugar is the best substitute, with brown sugar as a backup option.
Fresh Cilantro: Garnish with cilantro for freshness.
Storage tips:
Refrigeration: Store leftover Thai coconut soup in an airtight container in the refrigerator for up to three days.
Reheating: Reheat gently on the stove or in the microwave, stirring occasionally to maintain its creamy texture.
Freezing: Freezing Thai coconut soup isn’t recommended because coconut milk tends to separate upon thawing, affecting the soup’s texture and consistency. It’s best enjoyed fresh or refrigerator for short-term storage.
Ingredients:
400 gm Chicken thigh, bite sized pieces
1-2 nos. Lemongrass
2 nos. Onion, chopped
200 gm Oyster Mushroom
5-6 nos. Red Chili, sliced
2 inch Galangal, chopped
400 ml Chicken Broth
3 tbsp Fish Sauce
5-6 nos. Kaffir Lime leaves, (roughly torn into big chunks & center stems removed)
400 ml Coconut Milk
1-2 tbsp Palm Sugar
1/4 cup Cilantro
Juice of 1 Lime
Preparation:
- Step 1: To prepare lemongrass, use knife handle or back of your knife to bash the lemongrass and remove the tough outer layers of lemongrass and slice thinly, keep aside. Then chop the onions finely and keep aside.
- Step 2: Then slice the mushrooms and keep aside. Thinly slice the red chilies and keep aside.
- Step 3: In a heavy-bottom pot, add chopped onion, sliced galangal and chopped lemongrass and dry roast them for 3-4 minutes.
- Step 4: Then add chicken broth, 1 tbsp fish sauce, kaffir lime leaves and sliced chicken thigh. Cover and cook for 20 minutes on medium heat.
- Step 5: Then add coconut milk, chopped red chili, sliced oyster mushroom, fish sauce, palm sugar and chopped cilantro, cook for 1-2 minutes or until the mushrooms are cooked through.
- Step 6: Turn off the heat and add lime juice, then taste and add more as needed.
- Step 7: Transfer the soup in a bowl, top with fresh cilantro and drizzle with a little chili oil. Serve with steamed rice and enjoy!!
Pro tips:
Lemongrass, galangal and makrut lime leaves are for infusion only- remove them before serving or inform your guests.
For extra touch, finish the dish with a few drops of chili oil and a sprinkle of fresh coriander or cilantro for added flavour and aroma.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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