Tom Kha Gai | Thai Coconut Chicken Soup

Tom Kha Gai | Thai Coconut Chicken Soup

Tom Kha Gai is a fragrant Thai coconut chicken soup made with tender chicken, creamy coconut milk, galangal, lemongrass, kaffir lime leaves, mushrooms, and fresh lime juice. It has a beautiful balance of creamy, sour, salty, slightly sweet, and gently spicy flavours.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

For the Soup

  • 500 g boneless chicken thighs or chicken breast

  • 400 ml full fat coconut milk

  • 500 ml chicken stock or water

  • 150 g mushrooms, sliced

  • 1 stalk lemongrass

  • 40 g fresh galangal, thinly sliced

  • 4–5 kaffir lime leaves

  • 2–4 Thai bird’s eye chillies, lightly crushed

  • 1 small shallot, sliced, optional

  • 2 tablespoons fish sauce

  • 1 teaspoon palm sugar or brown sugar

  • 3 tablespoons fresh lime juice

  • 1 tablespoon Thai roasted chilli paste, optional

  • 1 small tomato, cut into wedges, optional

For Garnishing

  • Fresh coriander leaves

  • Sliced red chilli

  • Extra lime wedges

  • A small drizzle of coconut milk, optional

Instructions

Prepare the Ingredients

  1. Slice the chicken.
    Cut the chicken into thin, bite sized pieces so it cooks quickly and evenly.

  2. Prepare the lemongrass.
    Remove the dry outer layers. Trim the ends, lightly crush the stalk with the side of a knife, and cut it into short pieces.

  3. Prepare the galangal.
    Wash and thinly slice the fresh galangal.

  4. Prepare the kaffir lime leaves.
    Tear the leaves in half to release their fragrance. Remove the tough centre stems when necessary.

  5. Prepare the chillies.
    Lightly crush the Thai chillies for gentle heat. Slice them when you prefer a spicier soup.

Make the Aromatic Broth

  1. Heat the stock.
    Pour the chicken stock or water into a large saucepan and bring it to a gentle simmer.

  2. Add the aromatics.
    Add the lemongrass, galangal, kaffir lime leaves, chillies, and sliced shallot.

  3. Infuse the broth.
    Simmer gently for approximately 5–7 minutes to release the flavours and aromas.

Cook the Chicken

  1. Add the coconut milk.
    Pour in the coconut milk and stir gently.

  2. Keep the heat gentle.
    Bring the soup back to a gentle simmer. Avoid boiling it vigorously, as the coconut milk may separate.

  3. Add the chicken.
    Place the sliced chicken into the soup and stir gently to separate the pieces.

  4. Cook thoroughly.
    Simmer for approximately 8–10 minutes, or until the chicken is fully cooked and tender.

Add the Mushrooms and Seasonings

  1. Add the mushrooms.
    Stir in the sliced mushrooms and tomato wedges, if using.

  2. Cook briefly.
    Simmer for another 3–5 minutes, or until the mushrooms are tender.

  3. Season the soup.
    Add the fish sauce, palm sugar, and Thai roasted chilli paste, if using.

  4. Taste and adjust.
    The soup should taste creamy, fragrant, salty, slightly sweet, and gently spicy.

Finish with Lime Juice

  1. Turn off the heat before adding the fresh lime juice.

  2. Stir in 2 tablespoons of lime juice, taste, and add the remaining tablespoon when more sourness is needed.

  3. Adjust the flavour with extra fish sauce for saltiness, sugar for sweetness, chilli for heat, or lime juice for sourness.

  4. Remove the large pieces of lemongrass, galangal, and kaffir lime leaves before serving, or remind diners that these aromatics are for flavouring and are not usually eaten.

Serving Suggestions

Serve Tom Kha Gai hot as a soup or alongside:

  • Steamed jasmine rice

  • Thai sticky rice

  • Rice noodles

  • Fresh cucumber

  • Stir-fried vegetables

Garnish with fresh coriander, sliced red chilli, lime wedges, or a small drizzle of coconut milk.

Kift’s Tips

  • Chicken thighs stay especially tender and juicy in the soup.

  • Galangal gives Tom Kha Gai its distinctive flavour. Ginger can be used when galangal is unavailable, but the taste will be different.

  • Use full-fat coconut milk for a rich and creamy soup.

  • Do not vigorously boil the coconut milk.

  • Lightly crush the lemongrass and chillies to release their flavour.

  • Add the lime juice only after turning off the heat so it stays fresh and bright.

  • Start with less fish sauce and add more after tasting.

  • Adjust the number of chillies according to your preferred spice level.

  • Straw mushrooms, oyster mushrooms, button mushrooms, or shiitake mushrooms can be used.

  • Add extra chicken stock when you prefer a lighter soup.

  • Add extra coconut milk for a richer and milder flavour.

  • The lemongrass, galangal, and kaffir lime leaves are normally used for flavour and are not eaten.

Storage Instructions

Allow the soup to cool before storing it in an airtight container.

Keep it in the refrigerator for up to 2 days.

Reheat gently in a saucepan over medium low heat without allowing it to boil vigorously.

Add a little fresh lime juice after reheating to brighten the flavour.

Freezing is not recommended because the coconut milk may separate and the mushrooms can become soft after thawing.

Watch the Recipe Video

See how Kift makes this creamy and aromatic Tom Kha Gai step by step:

YouTube:https://youtu.be/Ld_A_Km4wv4

Cook With Kift — Bringing authentic Thai flavours to your kitchen.

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