This Tom Kha Gai recipe brings the creamy, tangy comfort of Thailand’s most beloved coconut soup right into your own kitchen.
Galangal, lemongrass, and kaffir lime leaves simmer together with tender chicken and rich coconut milk to build a broth that’s fragrant, a little sour, and completely addictive.
I first tasted this soup at a small Thai spot near my old apartment, and I spent months tweaking my own version until it tasted just as good.
It’s simpler to make than most people expect, even if you’ve never cooked with galangal before.
If you love the flavors of Thai soups, you’ll also want to bookmark my Thai Chicken Soup Recipe, which uses a similar aromatic base but leaves out the coconut milk for something a bit lighter.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Tom Kha Gai Recipe
This soup manages to be both light and rich at the same time, thanks to the balance of coconut milk, lime juice, and fish sauce.
It comes together in under an hour, uses one pot, and reheats beautifully for lunch the next day.
Here’s what makes it worth adding to your regular rotation.
- Ready in about 40 minutes from start to finish
- Naturally gluten free and easy to make dairy free
- Bright, aromatic flavor without needing a long ingredient hunt
- Easy to adjust the heat level to your own taste
- Works with chicken, shrimp, or tofu depending on what you have on hand
Another favorite: Tom Yum Soup Recipe
Ingredients
Most of these ingredients are available at a well-stocked grocery store, though a couple of the aromatics are easiest to find at an Asian market or online.
Don’t skip the galangal if you can help it. It’s the ingredient that gives this soup its name and its signature citrusy bite.
- 4 cups low-sodium chicken broth
- 2 stalks fresh lemongrass, trimmed and smashed
- 1 (2-inch) piece fresh galangal, thinly sliced
- 5 to 6 kaffir lime leaves, torn
- 1 small shallot, thinly sliced
- 1 pound boneless, skinless chicken breast or thigh, thinly sliced
- 8 ounces cremini or straw mushrooms, halved
- 1 (13.5 ounce) can full-fat coconut milk
- 3 tablespoons fish sauce
- 1 tablespoon palm sugar (or light brown sugar)
- 3 tablespoons fresh lime juice
- 2 to 3 Thai bird’s eye chilies, smashed (optional)
- 1/4 cup fresh cilantro leaves, roughly chopped
- 2 green onions, thinly sliced
This same Coconut Curry Chicken Recipe uses that same full-fat coconut milk to build a similarly rich base.
Kitchen Equipment Needed
You don’t need anything fancy to make this soup, just a few basics that make the process go smoothly.
A good strainer is especially helpful if you plan to remove the tough aromatics before serving.
- Large stockpot or Dutch oven
- Sharp chef’s knife and cutting board
- Fine-mesh strainer or slotted spoon
- Citrus juicer
- Ladle
- Measuring cups and spoons
Another favorite: Yellow Curry Chicken With Coconut Milk
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make Thai soups at home, based on years of trial and error in my own kitchen.
1. Aroy-D Coconut Milk
This boxed coconut milk has a cleaner, richer flavor than most canned versions I’ve tried, with less of that tinny aftertaste.
It also tends to be less sweet, which lets the galangal and lime really come through in the finished broth.
2. Three Crabs Fish Sauce
Fish sauce quality varies a lot, and this brand has become my go-to for its deep, savory flavor without being overly fishy or harsh.
A little goes a long way, and it makes a noticeable difference in the final balance of the soup.
3. Frozen Galangal, Lemongrass, and Kaffir Lime Leaf Combo Pack
If your local grocery store doesn’t carry fresh Thai aromatics, a frozen combo pack solves that problem completely.
I keep one in my freezer at all times since it means I can make this soup on a whim without a special trip to the store.
4. Granite Mortar and Pestle
This isn’t strictly required for tom kha gai, but it’s incredibly useful for smashing lemongrass and chilies to release their oils before they hit the pot.
It’s also handy if you ever want to branch into making your own curry pastes from scratch.
I picked up a lot of these habits while working on my Thai Red Curry Chicken Recipe, which relies on a lot of the same pantry staples.
Step-by-Step Instructions: How to Make Tom Kha Gai
1. Prep the Aromatics
- Trim the tough bottom inch off each lemongrass stalk and discard it.
- Peel away any dry outer layers, then cut the stalks into 2-inch pieces and smash each piece with the flat side of your knife to release the fragrance.
- Peel the galangal and slice it thinly against the grain, since it’s tougher than fresh ginger and slices better this way.
- Tear the kaffir lime leaves in half to help release their oils, and thinly slice the shallot.
- Set all the prepped aromatics aside together in a small bowl.
2. Build the Fragrant Broth
- Pour the chicken broth into a large stockpot or Dutch oven and set it over medium-high heat.
- Add the smashed lemongrass, sliced galangal, torn kaffir lime leaves, and sliced shallot to the pot.
- Bring the broth to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for 8 to 10 minutes.
- This slow simmer is what pulls the citrusy, earthy flavor out of the galangal and lime leaves, so don’t rush this step.
3. Cook the Chicken and Mushrooms
- Add the thinly sliced chicken to the simmering broth in a single layer so it cooks evenly.
- Let it cook for 3 to 4 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- Add the halved mushrooms to the pot and continue simmering for another 4 to 5 minutes, until the chicken is fully cooked through and the mushrooms have softened.
4. Stir in the Coconut Milk
- Reduce the heat to low, since boiling coconut milk hard can cause it to separate and lose some of its richness.
- Pour in the full-fat coconut milk and stir gently to combine it with the broth.
- Let the soup come back up to a gentle simmer, but do not let it reach a rolling boil from this point forward.
5. Season the Soup
- Stir in the fish sauce and palm sugar, letting the soup simmer for 2 to 3 minutes so the flavors meld together.
- Add the smashed Thai bird’s eye chilies now if you’d like some heat, adjusting the amount based on your spice tolerance.
- Taste the broth and adjust with a little more fish sauce for saltiness or a touch more sugar if it tastes too sour.
6. Finish with Lime Juice and Garnish
- Turn off the heat completely before adding the fresh lime juice, since heat can make citrus juice taste bitter and dull.
- Stir in the lime juice a little at a time, tasting as you go until the broth hits that classic salty, sour, savory balance.
- Use a fine-mesh strainer or slotted spoon to fish out the lemongrass, galangal slices, and kaffir lime leaves if you don’t want to bite into them, or simply leave them in and set them aside as you eat.
- Ladle the soup into bowls and top each one with chopped cilantro and sliced green onions before serving.
Read Also: Thai Green Curry Chicken Recipe
Tips for The Best Tom Kha Gai
A few small details make a big difference between an average pot of tom kha gai and a genuinely great one.
Most of these come down to timing and ingredient quality rather than anything complicated.
- Slice the galangal as thin as possible so it releases more flavor into the broth
- Never let the soup reach a hard boil once the coconut milk goes in
- Add lime juice off the heat to keep its flavor bright instead of bitter
- Taste and adjust the fish sauce, sugar, and lime balance at the very end
- Use fresh galangal and kaffir lime leaves whenever possible, since dried versions have a much milder flavor
These same principles come in handy with my Crockpot Thai Chicken Curry Recipe, where balancing the sauce at the end matters just as much.
Serving Suggestions
Tom kha gai works well as a light main course or as a starter before a bigger Thai spread.
A bowl of steamed jasmine rice on the side turns it into a full, satisfying meal.
- Steamed jasmine rice for soaking up the extra broth
- Fresh spring rolls as a light appetizer
- A simple cucumber salad to cool things down if you added extra chilies
- Crispy fried shallots sprinkled on top for crunch
- A side of stir-fried greens for a heartier dinner
Another favorite: Pho
Variations of Tom Kha Gai
Once you’ve made the base recipe a few times, it’s easy to switch things up depending on what you’re craving or what’s in your fridge.
None of these changes require much extra effort.
- Swap the chicken for shrimp or firm tofu for a different protein
- Make it vegetarian by using vegetable broth and soy sauce instead of fish sauce
- Add a spoonful of red curry paste for a deeper, spicier broth
- Toss in thinly sliced red bell pepper for extra color and crunch
- Use straw mushrooms instead of cremini for a more traditional texture
I used a similar protein swap when developing my Burmese Chicken Curry Recipe, which also works nicely with shrimp or tofu.
Storage and Reheating
This soup actually tastes even better the next day, once the flavors have had time to settle.
Just be gentle with it when reheating so the coconut milk doesn’t break.
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stovetop over low heat, stirring occasionally
- Avoid microwaving on high power, which can cause the coconut milk to separate
- Add a splash of fresh broth if the soup has thickened too much in the fridge
- Freezing is not recommended, since coconut milk based soups tend to separate after thawing
Read Also: Wonton Soup Recipe
Nutritional Facts
These numbers are an estimate for one serving of this recipe, which makes about 4 servings total.
- Calories: 340
- Protein: 26 grams
- Fat: 24 grams
- Carbohydrates: 9 grams
- Fiber: 2 grams
- Sugar: 4 grams
- Sodium: 850 milligrams
Compared to a clearer broth like my Miso Soup Recipe, this one runs richer thanks to the coconut milk.
Health Benefits of Key Ingredients
Beyond tasting incredible, several ingredients in this soup bring some genuine nutritional upside to the table.
It’s a good reminder that comfort food and nourishing food aren’t always mutually exclusive.
- Galangal contains compounds that have long been used in traditional medicine to support digestion
- Lemongrass is a natural source of antioxidants and has a mild calming aroma
- Chicken breast provides lean protein that helps keep the meal filling
- Mushrooms add fiber, B vitamins, and minerals like selenium
- Fresh lime juice is a good source of vitamin C
Another favorite: Asian Beef Noodle Soup Recipe
FAQs About Tom Kha Gai
1. Can I substitute ginger for galangal?
Ginger and galangal look similar but taste quite different, so ginger isn’t a true substitute.
If you truly can’t find galangal anywhere, you can use ginger in a pinch, but the flavor will be noticeably milder and less citrusy.
2. Is tom kha gai supposed to be spicy?
Traditionally, tom kha gai is a mild and creamy soup rather than a fiery one.
You can add smashed Thai chilies or a spoonful of chili paste if you want more heat.
3. What’s the difference between tom kha gai and tom yum?
Tom kha gai is rich and creamy thanks to coconut milk, while tom yum is a clear, brothy soup that’s typically spicier and more sour.
Both are delicious, but they have very different textures and flavor profiles.
4. Do I eat the lemongrass and galangal in the soup?
Most people don’t eat the lemongrass stalks, galangal slices, or kaffir lime leaves directly, since they’re tough and fibrous.
They’re simmered in the broth for flavor and then either strained out or pushed to the side of the bowl.
5. Can I make this soup vegetarian or vegan?
Yes, you can swap the chicken for tofu and extra mushrooms, then use vegetable broth and soy sauce in place of fish sauce.
The result is still creamy and aromatic, just without the chicken and fish sauce.
I used a similar swap when writing my Chicken Noodle Soup Recipe, which also has an easy vegetarian version.
Tom Kha Gai
Ingredients
- 4 cups low-sodium chicken broth 960ml
- 2 stalks fresh lemongrass trimmed and smashed
- 1 2-inch piece fresh galangal thinly sliced
- 5 kaffir lime leaves to 6, torn
- 1 small shallot thinly sliced
- 1 pound boneless, skinless chicken breast or thigh 454g, thinly sliced
- 8 ounces cremini or straw mushrooms 227g, halved
- 1 13.5 ounce can full-fat coconut milk 400ml
- 3 tablespoons fish sauce
- 1 tablespoon palm sugar or light brown sugar
- 3 tablespoons fresh lime juice
- 2 Thai bird’s eye chilies to 3, smashed (optional)
- 1/4 cup fresh cilantro leaves roughly chopped, for garnish
- 2 green onions thinly sliced, for garnish
- steamed jasmine rice for serving (optional)
Equipment
- Large stockpot or Dutch oven For simmering the broth and soup
- Sharp chef’s knife
- Cutting board
- Fine mesh strainer or slotted spoon For removing aromatics before serving
- Citrus juicer
- Ladle
- Measuring cups and spoons
- Granite Mortar and Pestle Optional, for smashing lemongrass and chilies
Method
- Prep the lemongrass by trimming the tough bottom inch, peeling dry outer layers, cutting into 2-inch pieces, and smashing with the flat side of a knife. Peel and thinly slice the galangal against the grain. Tear the kaffir lime leaves in half and thinly slice the shallot.
- Pour the chicken broth into a large stockpot over medium-high heat. Add the prepared lemongrass, galangal, kaffir lime leaves, and shallot. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 8 to 10 minutes.
- Add the sliced chicken to the simmering broth in a single layer and cook for 3 to 4 minutes, stirring occasionally, until no longer pink. Add the halved mushrooms and continue simmering for another 4 to 5 minutes, until chicken is cooked through and mushrooms have softened.
- Reduce the heat to low and gently stir in the full-fat coconut milk. Let the soup come back to a gentle simmer, but do not let it reach a rolling boil.
- Stir in the fish sauce and palm sugar, simmering for 2 to 3 minutes to meld flavors. Add smashed Thai chilies if desired. Taste and adjust seasoning with more fish sauce or sugar as needed.
- Turn off the heat completely and stir in the fresh lime juice a little at a time, tasting until the broth reaches the perfect salty, sour, savory balance. Strain out lemongrass, galangal, and lime leaves if desired. Ladle into bowls and garnish with cilantro and green onions.
Nutrition
Notes
- Slice the galangal as thin as possible to release more flavor into the broth.
- Never let the soup reach a hard boil once the coconut milk goes in, as it can cause separation.
- Always add lime juice off the heat to keep its flavor bright instead of bitter.
- Fresh galangal and kaffir lime leaves are preferred, but frozen options work well and are more accessible.
- If you can’t find galangal, fresh ginger can be used in a pinch, but the flavor will be milder and less citrusy.
- For a vegetarian version, use vegetable broth and soy sauce or tamari instead of fish sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, stirring occasionally to prevent the coconut milk from separating.
- Freezing is not recommended, as the coconut milk tends to separate after thawing.
- This soup can be made with shrimp, firm tofu, or extra mushrooms in place of chicken.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Tom Kha Gai recipe has become one of my go-to dinners on cooler evenings when I want something warm, comforting, and a little different from the usual rotation.
Once you’ve made it once, the process becomes second nature, and you’ll probably find yourself keeping galangal and kaffir lime leaves stocked in the freezer just in case.
Give this one a try this week, and let me know in the comments how it turned out for you.
If you make it, I’d love to see it, so feel free to share a photo here with me.
Recommended:
- Chicken Soup Recipe
- Japanese Curry Chicken Recipe
- Indian Curry Chicken Recipe
- Cuban Chicken Soup Recipe
- Roasted Carrot Ginger Soup
