Tom Kha Gai Recipe (Thai Coconut Chicken Soup)

Tom Kha Gai (Thai Coconut Chicken Soup Recipe)

Are you in the mood for one of my favorite Thai food dishes, my friends? This Thai Coconut Chicken Soup is absolutely perfection.

It's called Tom Kha Gai, and I think it may become one of your new favorites. This is a quick and easy dish that is loaded with flavor, perfect for spicy food lovers of all levels.

The name "Tom Kha Gai" literally translates from Thai to "Boiled Galangal Chicken", which means "Chicken Galangal Soup".

This is a delicious weeknight meal you can put together in very little time, perfect for busy people who love big flavor.

Let's talk about how to make Tom Kha Gai, shall we?

Tom Kha Gai Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Coconut Oil. For cooking the flavor base. You can also use vegetable oil.
• Shallots.
• Fresh Garlic.
• Thai Bird's Eye Chilies. These chilies bring the fiery heat to the dish. You can use other Thai chilies or local chilies available to you, like serrano or cayenne.
• Lemongrass. For a bright, citrusy note without the acidity.
• Fresh Galangal. Galangal is essential for this dish for earthy, spicy, piney accents. You can use galangal paste as a sub. Fresh is best. You can also use ginger, though it's not an exact match in flavor.
• Makrut Lime Leaves. Aka "kaffir lime leaves". For subtle floral flavors. Use lime zest as a substitute.
• Chicken Broth. Or chicken stock.
• Chicken. Use boneless, skinless chicken thighs. You can use chicken breast.
• Mushrooms. Use oyster, shiitake, or straw mushrooms.
• Coconut Milk. For creaminess and delicious flavor. Full fat coconut milk is best.
• Fish Sauce.
• Light Brown Sugar. Or use palm sugar.
• Fresh Lime Juice.
• For Garnish. Fresh chopped cilantro, chopped green onion, optional sliced chilies for extra heat

How to Make Tom Kha Gai - the Recipe Method

Heat the coconut oil in a large pot over medium heat and cook the shallot and garlic a couple minutes, then add the Thai chilies, lemongrass, galangal, and lime leaves. Cook for a couple minutes to develop the flavor.

Pour in chicken broth and bring to a boil. Reduce heat and simmer 10 to 20 minutes to infuse the stock.

Add the chicken and mushrooms and simmer 10 minutes to cook them through.

Stir in coconut milk and simmer for 5 minutes to meld the flavors.

Stir in fish sauce, palm (or light brown) sugar, and salt to taste (if needed). Taste and adjust with more fish sauce and sugar.

Remove from heat and stir in lime juice.

Boom! Done! Your tom kha gai is ready to serve. Serve the soup into bowls and garnish with fresh chopped cilantro, green onion, and optional sliced chilies. Serve with steamed Jasmine rice, if desired.

Storage & Leftovers

This recipe will last up to 3-4 days in the refrigerator in a sealed container. Reheat it gently in a pot on the stove top over medium-low heat to enjoy again.

I do not recommend freezing tom kha gai soup, as it can affect the texture of the soup.

That's it, my friends. I hope you enjoy this tom kha gai soup recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Try Some of My Other Popular Recipes

• Tom Yum Soup. This classic Thai soup brings the right amount of vibrant warmth.
• Pad See Ew Recipe (Stir Fried Thai Noodles). Wide Thai noodles stir fried in a delicious sauce, everything to love.
• Massaman Curry. Spicy Thai curry with a fusion of Thai, Indian and Malay ingredients for flavor you're going to love.
• Pad Thai. Restaurant quality Pad Thai at home with chewy rice noodles, shrimp, scrambled eggs and vegetables in a flavorful sauce, my favorite!
• See all of my Thai Recipes.