Tom Kha Gai Soup – Authentic Thai Coconut Chicken Soup
Tom Kha Gai Soup is a fragrant and comforting Thai classic that combines the richness of coconut milk with the bright, tangy flavors of lemongrass, lime, and galangal. Every spoonful offers a delicate balance of creamy, sour, salty, and spicy notes that awaken the senses. Often enjoyed as an appetizer or a main dish, this soup brings the warmth and depth of Thai cuisine right to your kitchen without requiring a trip to a restaurant.
The beauty of Tom Kha Gai lies in its simplicity and freshness. Tender pieces of chicken swim in a coconut-infused broth, punctuated by aromatic herbs and spices that create layers of flavor. The combination of kaffir lime leaves, lemongrass, and galangal creates an unmistakable aroma that instantly transports you to Thailand. Perfect for cozy evenings, dinner parties, or even a light lunch, this soup is both nourishing and indulgent.
Ingredients Needed
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Chicken breast | 200g, thinly sliced | 220 kcal |
| Coconut milk | 1 cup | 445 kcal |
| Chicken broth | 2 cups | 30 kcal |
| Galangal | 3 slices | 5 kcal |
| Lemongrass | 2 stalks, smashed | 10 kcal |
| Kaffir lime leaves | 3–4 | 5 kcal |
| Thai bird’s eye chili | 1–2, sliced | 5 kcal |
| Mushrooms | 1 cup, sliced | 20 kcal |
| Fish sauce | 2 tbsp | 20 kcal |
| Lime juice | 2 tbsp | 8 kcal |
| Sugar (optional) | 1 tsp | 16 kcal |
| Cilantro | For garnish | 0 kcal |
Step-by-Step Cooking Instructions
1. Prepare Aromatics
- Slice the chicken thinly.
- Smash the lemongrass stalks and slice the galangal.
- Tear the kaffir lime leaves to release flavor.
2. Heat the Broth
- In a medium pot, combine chicken broth, lemongrass, galangal, and kaffir lime leaves.
- Bring to a gentle boil and let simmer for 5–10 minutes to infuse the flavors.
3. Add Coconut Milk and Chicken
- Pour in coconut milk and stir gently.
- Add the sliced chicken and mushrooms. Simmer on medium-low heat until chicken is cooked through (about 5–7 minutes).
4. Season the Soup
- Add fish sauce, lime juice, and sugar (if using) to taste.
- Add sliced Thai chili for heat and adjust according to preference.
5. Serve and Garnish
- Remove the lemongrass, galangal slices, and lime leaves before serving.
- Garnish with fresh cilantro and additional lime wedges if desired.
Tips for Customizing the Recipe
- Protein options: Replace chicken with tofu, shrimp, or mushrooms for a vegetarian version.
- Spice level: Adjust the number of Thai chilies or add chili flakes to suit your heat preference.
- Coconut flavor: Use full-fat coconut milk for a richer soup or light coconut milk for a lighter version.
- Herbs: Add Thai basil for extra aromatic flavor.
- Sourness: Increase lime juice to enhance the tangy flavor of the soup.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 |
| Protein | 20g |
| Fat | 22g |
| Carbohydrates | 8g |
| Fiber | 1g |
| Sugar | 3g |
Serving Suggestions
- Serve hot in individual bowls with steamed jasmine rice on the side.
- Pair with Thai spring rolls or fresh salad for a full meal.
- Add extra lime wedges or fresh cilantro on top for a fragrant finish.
- Ideal for cozy dinners, lunch, or as an elegant appetizer for a Thai-inspired feast.
Tom Kha Gai Soup – Authentic Thai Coconut Chicken Soup
2–3
servings10
minutes20
minutes280
kcalIngredients
IngredienttQuantity
Chicken breastt200g, thinly sliced
Coconut milkt1 cup
Chicken brotht2 cups
Galangalt3 slices
Lemongrasst2 stalks, smashed
Kaffir lime leavest3–4
Thai bird’s eye chilit1–2, sliced
Mushroomst1 cup, sliced
Fish saucet2 tbsp
Lime juicet2 tbsp
Sugar (optional)t1 tsp
CilantrotFor garnish
Directions
- Prepare Aromatics: Slice chicken thinly. Smash lemongrass and slice galangal. Tear kaffir lime leaves to release flavor.
- Heat Broth: Combine chicken broth, lemongrass, galangal, and kaffir lime leaves in a pot. Bring to a gentle boil and simmer 5–10 minutes.
- Add Coconut Milk & Chicken: Pour in coconut milk, stir gently, then add chicken and mushrooms. Simmer 5–7 minutes until chicken is cooked.
- Season Soup: Add fish sauce, lime juice, sugar (if using), and Thai chili. Adjust seasoning to taste.
- Serve & Garnish: Remove lemongrass, galangal, and lime leaves. Garnish with cilantro and serve hot.
Recipe Video
Notes
- Add chicken and coconut milk last to prevent overcooking and curdling.
Soup can be prepared ahead by making the broth and aromatics; add chicken and mushrooms just before serving.
FAQs
1. What is Tom Kha Gai Soup?
Tom Kha Gai is a traditional Thai coconut chicken soup made with coconut milk, chicken, lemongrass, galangal, kaffir lime leaves, and fresh herbs. It is creamy, tangy, and aromatic.
2. Can I make this soup vegetarian?
Yes! Replace chicken with tofu or mushrooms, and use vegetable broth instead of chicken broth. You can also omit fish sauce or use a vegan alternative.
3. How spicy is Tom Kha Gai Soup?
The spice level is adjustable. Traditional recipes include Thai bird’s eye chilies. You can reduce or remove chilies for a milder version.
4. Can I use chicken thighs instead of breast?
Absolutely. Chicken thighs will add more richness and remain tender. Slice them thinly to cook evenly in the soup.
5. How long does the soup last in the fridge?
Store in an airtight container for 2–3 days. Reheat gently to avoid curdling the coconut milk.
Conclusion
Tom Kha Gai Soup perfectly embodies the harmony of Thai flavors—creamy, tangy, spicy, and savory all in one bowl. Its simple ingredients, fresh herbs, and quick preparation make it accessible for home cooks while delivering authentic restaurant-quality taste. Whether enjoyed on a chilly evening or served at a dinner gathering, this soup promises warmth, flavor, and a delightful culinary experience that will leave you craving more.
