If there’s one Thai comfort food I can slurp happily, no matter the weather, it’s Tom Kha Gai Soup. Creamy coconut meets zesty lime, spiked with fragrant lemongrass and just the right touch of heat—the flavors dance together in a bowl that soothes and excites all at once. Whether you’re new to Thai cuisine Main Course.
Ingredients You’ll Need
The beauty of Tom Kha Gai Soup begins with a handful of humble, yet deeply flavorful, ingredients. Each one plays a starring role, building up the bright, creamy, and aromatic layers that make this dish so special—so let’s get to know them before you start.
- Coconut oil: Infuses the base with rich flavor and sets the perfect stage for sautéing aromatics.
- Onion (sliced): Adds natural sweetness and depth to the soup.
- Garlic (minced): It’s the backbone of so many savory dishes, including this one—don’t skip it!
- Galangal or ginger (sliced): Galangal gives authentic citrusy sharpness, but ginger is a great, easy stand-in if you can’t find it.
- Lemongrass (smashed and cut): Brings signature brightness and a hint of lemon aroma that lifts every bite.
- Chicken broth: Creates a comforting, savory base that ties all the flavors together.
- Full-fat coconut milk: Delivers the creamy, luscious texture that defines Tom Kha Gai Soup.
- Fish sauce: Adds those essential salty-savory Thai notes; don’t be shy if you love umami!
- Lime juice: Makes everything pop with a fresh, tangy finish.
- Brown sugar: Balances the salt, spice, and acidity—just a touch makes a big difference.
- Thai bird’s eye chilies (optional): For those who crave a kick; add to taste and take care, they’re fiery!
- Chicken thighs or breast (thinly sliced): Tender, juicy chicken brings heartiness to your soup.
- Mushrooms (sliced): Their earthy bite soaks up the broth and brings beautiful color.
- Kaffir lime leaves (optional): Offer extra citrus aroma and authenticity, but don’t worry if you can’t find them.
- Fresh cilantro (for garnish): Sprinkled on top, it brings that garden-fresh vibe.
- Lime wedges (for serving): Add right before serving or squeeze tableside for brightness.
How to Make Tom Kha Gai Soup
Step 1: Sauté the Aromatics
Begin by heating your coconut oil in a large pot over medium heat. Toss in the sliced onion, minced garlic, galangal (or ginger), and lemongrass. Sauté for just about two minutes. The kitchen will fill with a breath-stealing fragrance, and this quick step is where Tom Kha Gai Soup gets its irresistible, vibrant flavor foundation.
Step 2: Build the Broth
Next, pour in the chicken broth and bring everything to a gentle boil. Once bubbling, lower the heat and let it simmer for around ten minutes. This infuses all those beautiful flavors from your aromatics deep into the broth, creating the rich base that sets this soup apart.
Step 3: Add Coconut Milk & Seasonings
Time for that signature Thai creaminess! Stir in the coconut milk, fish sauce, lime juice, brown sugar, and, if you dare, those sliced Thai chilies. Stir well so everything melds and the broth turns beautifully creamy and fragrant.
Step 4: Cook the Chicken
Add your thinly sliced chicken to the pot. Let it gently cook for five to seven minutes—just until the chicken turns opaque and is cooked through. This gentle poaching means every bite will be tender and juicy, soaking up all the coconutty broth flavors.
Step 5: Finish with Mushrooms & Kaffir Lime Leaves
Add your mushrooms and kaffir lime leaves (if using), letting the soup simmer another five minutes. Taste and tweak the seasoning—maybe an extra splash of lime or fish sauce. Before serving, pluck out the lemongrass and galangal slices, ensuring only silky soup and savory bites make it into your bowl.
How to Serve Tom Kha Gai Soup
Garnishes
Ladle the hot Tom Kha Gai Soup into bowls and finish with a generous handful of fresh cilantro. Place lime wedges on the side for each person to adjust the acid to their liking. A sprinkle of extra chilies on top is great for spice lovers.
Side Dishes
Enjoy this soup with a side of steamed jasmine rice—perfect for soaking up every last drop. For a light meal, pair with a simple Thai cucumber salad. Or serve alongside crispy spring rolls for a proper Thai feast.
Creative Ways to Present
Serve Tom Kha Gai Soup in a hollowed-out young coconut for an irresistibly fun twist, or ladle into small cups as a cheerful appetizer at your next party. For family dinners, bring the soup to the table in the pot and let everyone garnish their own bowls.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tom Kha Gai Soup in an airtight container in the refrigerator for up to three days. The flavors tend to deepen overnight, making your soup even more delicious the next day!
Freezing
You can freeze the soup for up to two months, but it’s best to do so without the mushrooms and fresh cilantro. When reheating, add a splash of fresh coconut milk to restore its creamy luscious texture.
Reheating
Gently reheat leftovers on the stovetop over medium heat, stirring often to prevent the coconut milk from separating. Avoid boiling, which can change the soup’s smooth consistency. Top with a squeeze of lime and a fresh sprinkle of cilantro before serving.
FAQs
Can I make Tom Kha Gai Soup vegetarian?
Absolutely! Swap the chicken for firm tofu, use vegetable broth instead of chicken, and replace the fish sauce with soy sauce or your favorite vegan fish sauce alternative. The soup stays creamy and aromatic without missing a beat.
What if I can’t find galangal or kaffir lime leaves?
No galangal? Use ginger for a similar zing. If kaffir lime leaves are tricky to find, just add a little more fresh lime juice at the end—it won’t be “exactly” the same but will still be delicious.
Is Tom Kha Gai Soup very spicy?
It’s your call! The recipe is naturally mild, but adding Thai bird’s eye chilies lets you crank up the heat as much as you like. Taste as you go and feel free to skip the chilies for a gentle version.
Can I use chicken breast instead of thighs?
Definitely—chicken breast stays tender when thinly sliced and simmered gently in the broth. If you prefer a juicier result, go with thighs; either way, it’s wonderful.
How should I adjust the thickness or sourness?
For a thinner soup, add a little extra broth. If you want more tang, simply squeeze in more lime at the end. Tom Kha Gai Soup is meant to be tailored to your taste!
Final Thoughts
There’s something magical about making Tom Kha Gai Soup at home and watching the flavors come alive, spoon by spoon. I hope you give this recipe a try—the aromas alone are enough to tempt everyone to the table! Let it become a new favorite for you, just as it is for me.
Print
Tom Kha Gai Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
A comforting and aromatic Thai soup, Tom Kha Gai, is a creamy coconut milk-based soup flavored with lemongrass, galangal, and lime. This recipe features tender chicken, mushrooms, and a medley of Thai herbs and spices.
Ingredients
Main Soup:
- 1 tablespoon coconut oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1-inch piece of galangal or ginger, sliced
- 2 stalks lemongrass, smashed and cut into 2-inch pieces
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1–2 Thai bird’s eye chilies, sliced (optional)
- 1/2 pound boneless skinless chicken thighs or breast, thinly sliced
- 1 cup mushrooms, sliced
- 3 kaffir lime leaves (optional)
- fresh cilantro, for garnish
- lime wedges, for serving
Instructions
- Prepare Aromatic Base: Heat coconut oil in a pot, sauté onion, garlic, galangal/ginger, and lemongrass.
- Simmer Broth: Pour in chicken broth, bring to a boil, then simmer to infuse flavors.
- Add Coconut Milk and Seasoning: Stir in coconut milk, fish sauce, lime juice, brown sugar, and chilies.
- Cook Chicken and Mushrooms: Add chicken, cook until done, then add mushrooms and kaffir lime leaves.
- Adjust Seasoning: Taste and adjust with more lime juice or fish sauce. Remove lemongrass and galangal before serving.
- Serve: Ladle into bowls, garnish with cilantro, and serve with lime wedges.
Notes
- If galangal or kaffir lime leaves are unavailable, substitute with ginger and extra lime juice.
- For a vegetarian version, use tofu and vegetable broth, and swap fish sauce with soy sauce or a vegan alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 55mg
