Tom Kha Gai is a spicy Thai chicken soup infused with creamy coconut, fiery Thai chilies, fragrant lemongrass, lime leaves and more, with lots mushrooms.
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.
What You'll Love About this Dish
- Some recipes call for infusing the chicken broth with raw ingredients, but I add another layer by sautéing them first to deepen the flavor of the overall dish.
- I'll show you how to adjust the heat levels, either up or down, to suit your personal preference.
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.
Recipe Tips & Notes
- Fresh galangal is essential for a more authentic tom kha gai soup, as kha literally translates to "galangal". However, you can make it with ginger, which is a common substitute. It won't be a perfect match, but it will still deliver great flavor.
- You'll get better flavor results from chicken thighs, though you can use chicken breast for a slightly leaner version.
- Feel free to adjust the liquid ratios in this dish. Use more coconut milk for a creamier soup, and more stock for a thinner consistency.
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
- My Tom Yum Soup Recipe is a classic Thai hot and sour soup that 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.
- Make this restaurant quality Pad Thai recipe at home with chewy rice noodles, shrimp, scrambled eggs and vegetables in a flavorful sauce, my favorite!
- See all of my Thai Recipes.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Tom Kha Gai Recipe (Thai Coconut Chicken Soup)
Ingredients
- 1 tablespoon coconut oil or vegetable oil
- 2 shallots sliced
- 3 cloves garlic minced
- 3-4 Thai bird's eye chilies smashed (or to taste)
- 2 stalks lemongrass trimmed, outer layers removed, and cut into 2-inch pieces
- 3- inch piece fresh galangal thinly sliced
- 5 makrut lime leaves torn
- 2 cups chicken broth use 3-4 cups for thinner soup consistency
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces
- 6 ounces oyster, shiitake, or straw mushrooms sliced
- 2 13.5-ounce cans full-fat coconut milk
- 2 tablespoons fish sauce or to taste
- 2 teaspoons palm sugar or light brown sugar
- Salt to taste
- Juice of 2 limes about 2 tablespoons
- For garnish. Fresh chopped cilantro, chopped green onion, optional sliced chilies for extra heat
Instructions
- Heat the coconut oil in a large pot over medium heat. Add shallot and garlic. Cook for 1-2 minutes, stirring, until softened and fragrant.
- Add the Thai chilies, lemongrass, galangal, and lime leaves. Cook 2 minutes to develop the flavor.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer 10 minutes to infuse the stock.
- Add the chicken and mushrooms. Simmer 10 minutes, or until the chicken and mushrooms are cooked through and tender.
- Stir in coconut milk. Simmer 5 minutes to meld the flavors, but do not let boil.
- Stir in fish sauce, palm (or light brown) sugar, and salt to taste (if needed). Taste and adjust with more fish sauce for saltiness and sugar for sweetness, to your personal taste.
- Remove from heat and stir in lime juice.
- Serve into bowls and garnish with fresh chopped cilantro, green onion, and optional sliced chilies.
Notes
- Serve with steamed Jasmine rice, if desired.
- For a milder soup, reduce the number of Thai chilies or remove the seeds. For an extra kick, add more chilies or a dash of chili oil or chili crisp before serving. I like to add 1-2 tablespoons spicy sambal oelek while simmering for extra heat.
- If fresh galangal is unavailable, you can use galangal paste as a substitute.
- Use 3-4 cups chicken broth for a thinner, soupier soup.
Nutrition Information
christa stilwell says
Hi Mike,
I made this using the dried lemongrass, lime leaves, galangal, and Thai chilies. None of it rehydrated, even after adding 15 minutes onto the cook time. Upside:soup is absolutely delicious! Downside: I had to painstakingly dig through entire pot of soup, spoonful by spoonful, to remove all the dried ingredients. Guess I'll have to go back to the drawing board to get fresh ingredients, or maybe rehydrate in separate bowl using boiling water beforehand.
Thanks, Christa
Mike Hultquist says
Glad you enjoyed the flavor, Christa. One idea with dried ingredients is to use a cheese cloth or tea infuser that you can leave in the simmering soup. That way, you can remove the whole bundle before serving, and the bits won't float in the soup. I hope this helps!
christa stilwell says
Hi Mike,
I'm unable to find the lime leaves, galangal, Thai chilies, or lemongrass in my area but I found a packet of dried ingredients for 2-4 servings of soup. Would you suggest re-hydrating them separately then adding into soup, or just add dried in and cook soup for longer?
Thanks again, Christa
Mike Hultquist says
Christa, I would just add it all and simmer. Let me know how it turns out. Enjoy!
Elsa says
Excellent! Delicious and easy to prepare! My husband loved it!
Mike Hultquist says
Yay!! Glad you both enjoyed it, Elsa!
Anne Thomas says
Hi,
Great recipe. Thanks! Would like to make, but wondering if you know of anywhere local to buy the fresh galangal and lime leaves.
Mike Hultquist says
Thanks, Anne. I buy them at a local Asian market. They can be hard to find. You can buy dried galangal online, which works OK. You can sub in lime zest for lime leaves.
Jenny Durling says
This sounds fabulous. How much paste would replace fresh Galengal? Can I replace the lemon grass with lemon grass paste too?
Mike Hultquist says
Thanks, Jenny. 1 teaspoon is plenty for galangal. Same for lemongrass. You can adjust with more to taste if desired. Enjoy!