Tom Kha Gai Recipe (Thai Coconut Chicken Soup)

A bowl of creamy tom kha gai garnished with sliced red chili, lime wedge, and fresh cilantro on a blue surface. A spoon is placed in the bowl, and a green napkin is beside it.

5 from 3 votes

Tom Kha Gai Recipe (Thai Coconut Chicken Soup)

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.

Prep Time10

Cook Time20

Course: Main Course, Soup

Cuisine: Thai

Keyword: coconut milk, thai peppers

Servings:

Calories: 615kcal

Author: Mike Hultquist

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.

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