Rich and creamy, Tom Kha Gai is one of my favorite Thai soups to make when I crave something comforting yet light. The combination of coconut milk, lemongrass, galangal, and lime leaves creates an aromatic broth that’s both savory and citrusy. I love how this soup balances sweet, sour, salty, and mildly spicy flavors, making every spoonful deeply satisfying.
Why You’ll Love This Recipe
I love this recipe because it’s quick, flavorful, and easy to make in just 30 minutes. The creamy coconut base feels indulgent, while the lemongrass and lime leaves keep it bright and refreshing. It’s a perfect meal for chilly evenings or whenever I want a taste of Thailand at home. Plus, it’s customizable—I can make it mild, spicy, vegan, or packed with extra vegetables depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
chicken thigh, boneless and skinless, cut into 1-inch pieces
fish sauce
chicken stock, low sodium
galangal or ginger, sliced
lemongrass stalk, outer layer removed and cut into 2-inch pieces
makrut lime leaves, torn into large pieces
Thai chilis, thinly sliced
oyster mushrooms, sliced
palm sugar, finely chopped
coconut milk
lime juice
green onion, diced (for garnish)
cilantro, diced (for garnish)
steamed jasmine rice, for serving
Directions
I start by marinating the chicken with fish sauce and let it sit for about 10 minutes.
In a pot, I bring the chicken stock to a boil, add the marinated chicken, and let it gently simmer for about 10 minutes until tender.
I then add the coconut milk, galangal, lemongrass, lime leaves, Thai chilis, mushrooms, and palm sugar. I bring it to a gentle simmer and cover it for 5–6 minutes.
Next, I stir in the remaining fish sauce and lime juice, taste to adjust the seasoning, and simmer for another 2–3 minutes.
Finally, I ladle the soup into bowls, top it with fresh cilantro and green onions, and serve it with steamed jasmine rice.
Servings and Timing
This recipe makes 4 servings. It takes about 5 minutes to prepare and 25 minutes to cook, for a total of 30 minutes from start to finish.
Variations
Protein swaps: I sometimes use shrimp, tofu, or thinly sliced beef instead of chicken.
Vegan version: I replace chicken stock with vegetable broth and use soy sauce instead of fish sauce.
Add vegetables: When I want extra texture, I add spinach, zucchini, or carrots.
Boost the spice: For a spicier version, I stir in a spoonful of Thai red curry paste or sambal oelek.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stove over medium heat, stirring occasionally to prevent the coconut milk from separating. I avoid boiling it to keep the texture creamy and smooth.
FAQs
Is Tom Kha Gai spicy?
It’s mildly spicy, but I can easily adjust the heat by adding more or fewer Thai chilis—or removing the seeds for a milder flavor.
Can I make Tom Kha Gai vegan?
Yes, I can substitute the chicken with tofu or extra mushrooms and use vegetable broth and soy sauce instead of fish sauce.
What if I can’t find galangal?
When I can’t find galangal, I use fresh ginger. It has a different flavor but still gives the soup that warm, aromatic base.
Can I freeze Tom Kha Gai?
I don’t recommend freezing it because coconut milk can separate when thawed, but I sometimes freeze the broth base without the coconut milk and add it fresh when reheating.
How do I balance the flavors?
If the soup tastes too sour, I add a little more palm sugar. If it’s too salty, I mix in more lime juice or coconut milk. For extra tang, I add a splash more lime juice before serving.
Conclusion
Tom Kha Gai is one of those soups that feels both exotic and comforting. I love how it comes together so quickly yet tastes like it’s been simmering for hours. The combination of creamy coconut milk, aromatic herbs, and tender chicken makes it a perfect dish to warm up any day of the week. When I make it, I always end up with an empty bowl—and that’s the best sign of a great meal.
Tom Kha Gai is a traditional Thai coconut chicken soup that’s rich, creamy, and aromatic with the perfect balance of sweet, sour, salty, and spicy flavors. Made with coconut milk, lemongrass, galangal, lime leaves, and tender chicken, it’s comforting yet refreshingly light—ideal for any day of the week.
Ingredients
400 g chicken thigh, boneless and skinless, cut into 1-inch pieces
2 tbsp fish sauce (divided)
3 cups low-sodium chicken stock
4–5 slices galangal (or fresh ginger)
1 lemongrass stalk, outer layer removed and cut into 2-inch pieces
4 makrut lime leaves, torn into large pieces
2 Thai chilis, thinly sliced (adjust to taste)
1 cup oyster mushrooms, sliced
1 tsp palm sugar (or brown sugar)
1 can (400 ml) coconut milk
2 tbsp fresh lime juice (or to taste)
2 green onions, diced (for garnish)
2 tbsp chopped cilantro (for garnish)
Steamed jasmine rice, for serving
Instructions
Marinate chicken pieces with 1 tablespoon of fish sauce and set aside for 10 minutes.
In a pot, bring chicken stock to a boil, then add marinated chicken. Simmer gently for about 10 minutes until cooked through.
Add coconut milk, galangal, lemongrass, lime leaves, Thai chilis, mushrooms, and palm sugar. Stir and bring to a gentle simmer for 5–6 minutes, covered.
Stir in the remaining 1 tablespoon fish sauce and lime juice. Taste and adjust seasoning as desired—balancing salty, sour, and sweet flavors.
Ladle the soup into bowls and top with fresh cilantro and green onions. Serve hot with steamed jasmine rice.
Notes
Adjust spice level by adding or reducing Thai chilis.
If galangal is unavailable, substitute with ginger for a similar warmth.
For vegan or vegetarian version, replace chicken with tofu and use vegetable broth and soy sauce instead of fish sauce.
Avoid boiling the soup after adding coconut milk to prevent curdling.
Serve with jasmine rice or rice noodles for a heartier meal.
