Creamy, fragrant, and packed with bold Thai flavors, Tom Kha Gai is a beloved coconut chicken soup that soothes the soul while thrilling the taste buds. With a base of rich coconut milk infused with lemongrass, galangal, and kaffir lime leaves, this dish balances the delicate harmony of sour, spicy, salty, and sweet. Tender chicken, mushrooms, and fresh herbs round out the experience for a bowl that’s both comforting and deeply exotic.

This dish is more than just a soup—it’s a journey through Thailand’s culinary landscape. Whether served as a starter or a main course, Tom Kha Gai has a unique ability to bring warmth and brightness to any table. If you’re looking to experience Thai food in its most aromatic and satisfying form, this is the recipe to start with.

Why You’ll Love This Tom Kha Gai Soup

Layered Flavors: Every spoonful delivers a fusion of citrus, chili, and creamy coconut in perfect proportion.
Simple Elegance: It looks fancy, but is surprisingly easy to prepare at home.
Naturally Gluten-Free: Ideal for those avoiding wheat without sacrificing taste.
Customizable Heat: Make it mild or fiery to suit your preference.
Aromatic Therapy: The scent alone will lift your mood—it’s like a Thai spa in a bowl.
One-Pot Wonder: Everything simmers in one pot, making cleanup a breeze.

Preparation Phase & Tools to Use (Essential Tools and the Importance of Each Tool)

Before diving into the heart of this aromatic Thai soup, it’s important to gather the right tools and understand why each one plays a vital role in creating the perfect bowl of Tom Kha Gai.

Medium to Large Soup Pot: This is essential for building flavors as it allows even heat distribution for simmering the broth and infusing the herbs without burning the coconut milk.
Sharp Chef’s Knife: Precision is key when slicing lemongrass, galangal, and chicken. A sharp blade helps you cut cleanly and safely.
Cutting Board: Use a separate board for herbs and meats to maintain food safety.
Fine Mesh Strainer or Slotted Spoon: Helpful for removing large aromatics like lemongrass and galangal before serving, ensuring a smooth texture.
Wooden Spoon or Silicone Spatula: Gentle stirring tools that won’t damage the soup’s consistency or the pot’s surface.
Ladle: For serving your soup without disturbing the layered garnishes.
Citrus Squeezer (Optional): To quickly extract lime juice without seeds, keeping your broth pure and bright.

Preparation Tips

Trim and Smash the Lemongrass: Before adding it to the broth, bruise the stalks to release their aromatic oils.
Slice Galangal Thinly: Galangal is tougher than ginger. Thin slices allow it to release its flavor without being overpowering.
Use Full-Fat Coconut Milk: It delivers the creaminess Tom Kha Gai is known for. Low-fat versions may curdle under heat.
Don’t Boil the Coconut Milk: Keep the soup at a gentle simmer to preserve its smooth texture and prevent splitting.
Balance the Flavors Gradually: Add fish sauce, lime juice, and sugar in stages, tasting as you go to find the perfect sweet-sour-salty balance.
Add Chicken Last: Thinly sliced chicken cooks quickly and stays tender if added at the end of the simmering process.
Garnish Fresh: Add cilantro, scallions, and lime just before serving for maximum brightness and aroma.

Ingredients for This Authentic Tom Kha Gai Soup

To recreate the rich, tangy, and creamy complexity of Tom Kha Gai, you’ll need a balance of Thai aromatics, savory components, and finishing touches. Here’s a breakdown of the essential ingredients:

Aromatic Broth Base:

3 cups chicken broth – for the savory, umami-rich foundation.
1 can (13.5 oz) full-fat coconut milk – delivers creamy texture and richness.
2 stalks lemongrass – trimmed, smashed, and cut into 2-inch pieces.
4-6 slices galangal – fresh is preferred; can substitute with ginger if unavailable.
5-6 kaffir lime leaves – torn to release their oils.

Proteins and Vegetables:

1 cup cooked chicken breast or thigh – thinly sliced or shredded.
1 cup mushrooms – straw mushrooms or sliced button mushrooms work well.
1 small red chili (or Thai bird’s eye chili) – halved, seeds removed for less heat.

Seasoning and Balance:

2 tablespoons fish sauce – adds depth and saltiness.
1 tablespoon lime juice – for the bright, citrusy kick.
1 teaspoon palm sugar or brown sugar – to balance acidity and heat.

Garnishes:

Fresh cilantro – chopped, for a herbal finish.
Scallions or green onions – thinly sliced.
Lime wedges – for squeezing just before eating.

Note: These ingredients can be found in most Asian markets. For a vegetarian version, swap the chicken with tofu and use mushroom or vegetable broth, omitting the fish sauce or replacing it with soy sauce.

Step 1: Build the Aromatic Broth

In a medium to large soup pot, combine the chicken broth and coconut milk. Add the smashed lemongrass stalks, galangal slices, and torn kaffir lime leaves. Bring the mixture to a gentle simmer over medium heat—do not boil. Let it simmer uncovered for about 10–15 minutes, allowing the aromatics to fully infuse the liquid.

Step 2: Add Mushrooms and Chili

Stir in the sliced mushrooms and halved chili. Continue simmering for another 5 minutes, until the mushrooms soften and absorb the broth’s flavor. If you prefer less heat, you can remove the chili after a couple of minutes.

Step 3: Introduce the Chicken

Add the thinly sliced or shredded chicken to the soup. If using raw chicken, let it simmer gently until it’s fully cooked—about 5–7 minutes. If using pre-cooked chicken, warm it through for 2–3 minutes. Stir occasionally to ensure even cooking.

Step 4: Season to Taste

Add the fish sauce, lime juice, and palm sugar. Stir well and taste the broth. Adjust the seasoning as needed—add more lime for sourness, fish sauce for saltiness, or sugar for balance.

Step 5: Remove Aromatics

Using a slotted spoon or mesh strainer, remove the lemongrass, galangal, and lime leaves. These are not meant to be eaten and should be discarded after flavoring the broth.

Step 6: Garnish and Serve

Ladle the hot soup into bowls. Top with fresh chopped cilantro and sliced scallions. Serve immediately with a lime wedge on the side for extra zing.

Notes

Authenticity Tip: If you can find fresh galangal, kaffir lime leaves, and Thai chilies, your soup will taste remarkably close to what’s served in Thailand.
Protein Alternatives: While chicken is traditional, shrimp or tofu can be used for variation. Just adjust cooking times accordingly.
Vegan Version: Use mushroom or vegetable broth, replace fish sauce with soy sauce or a vegan fish sauce, and skip the chicken.
Make It a Meal: Add glass noodles or serve with steamed jasmine rice to turn this soup into a more filling entrée.

Watch Out for These Mistakes While Cooking

Boiling the Coconut Milk: High heat can cause the coconut milk to split, resulting in an oily or curdled soup. Always keep it at a gentle simmer.
Overcooking the Chicken: Thinly sliced chicken cooks quickly. Prolonged simmering makes it tough and dry.
Skipping the Strain Step: Leaving in lemongrass, galangal, and lime leaves can lead to an unpleasant eating experience. Always remove them before serving.
Not Tasting as You Go: Tom Kha Gai is all about balance. The flavor profile varies based on the brands of fish sauce or coconut milk used, so taste and adjust.
Using Low-Fat Coconut Milk: It lacks the richness and stability needed for a creamy broth and is more prone to splitting.
Adding Lime Juice Too Early: Heat diminishes the brightness of lime juice. Always add it at the end of cooking or just before serving.
Crowding the Pot: Avoid adding too many ingredients at once, as this lowers the broth temperature and can lead to uneven cooking.
Skipping Fresh Garnishes: Cilantro, scallions, and lime wedges elevate the flavor and presentation. Don’t leave them out!

What to Serve With Tom Kha Gai Soup?

Tom Kha Gai is flavorful and versatile enough to stand alone, but pairing it with the right sides can elevate your meal into a truly memorable Thai-inspired experience. Whether you’re hosting or simply treating yourself, these accompaniments complement the soup’s rich and tangy profile beautifully.

8 Recommendations

Steamed Jasmine Rice
The fluffy, slightly floral grain absorbs the coconut-lime broth, making each bite heartier and more satisfying.
Thai Sticky Rice
A traditional pairing in Northern Thailand—ideal for soaking up the soup and enhancing its sweetness.
Vegetable Spring Rolls
Crisp and light, these contrast well with the creamy soup. Serve with sweet chili or peanut sauce for dipping.
Green Papaya Salad (Som Tum)
Its spicy, tangy crunch is the perfect counterpoint to the soup’s smooth, rich texture.
Chicken Satay Skewers
Grilled, marinated chicken on sticks with a side of peanut sauce adds protein and a smoky element to the meal.
Thai Iced Tea
This creamy and sweet drink refreshes the palate after the soup’s chili-lime kick.
Cucumber Salad with Rice Vinegar Dressing
Cool, tangy, and crisp—this salad cleanses the palate and balances heat with freshness.
Mango Sticky Rice
For dessert, pair the soup with Thailand’s iconic sweet treat. The tropical mango flavor complements the coconut notes in the soup.

Storage Instructions

Tom Kha Gai stores well and even deepens in flavor over time, making it a great make-ahead dish.

Refrigerator: Store the cooled soup in an airtight container for up to 3–4 days. The flavors will continue to meld, enhancing the taste.
Freezer: You can freeze it for up to 2 months, but note that coconut milk may slightly separate upon thawing. Stir gently while reheating to restore its creamy consistency.
Reheating Tips: Warm over low to medium heat on the stovetop. Avoid boiling to preserve the coconut milk’s smooth texture. Stir gently and add a fresh squeeze of lime and a sprinkle of herbs before serving to revive brightness.

Estimated Nutrition (Per Serving, Approx. 1 Cup)

Calories: 280–320 kcal
Protein: 18–22 g
Fat: 22–25 g (mostly from coconut milk)
Carbohydrates: 8–10 g
Sugar: 4–6 g
Fiber: 1–2 g
Sodium: 900–1100 mg (depending on fish sauce and broth)

Note: These values are estimates and can vary based on exact ingredients and portion size. Using light coconut milk or low-sodium broth will reduce fat and salt content.

Frequently Asked Questions

What’s the difference between Tom Kha Gai and Tom Yum?

Tom Yum is a hot and sour Thai soup made without coconut milk, resulting in a clear and tangy broth. Tom Kha Gai includes coconut milk and galangal, making it creamier and more aromatic.

Can I use ginger instead of galangal?

Yes, ginger can be used as a substitute in a pinch. However, galangal has a sharper, more citrusy flavor that is unique and traditional to Tom Kha Gai.

Is Tom Kha Gai spicy?

It can be, depending on how many chilies you use. Traditionally, it’s mildly spicy with the option to adjust heat levels to your preference.

Can I make Tom Kha Gai vegetarian or vegan?

Absolutely. Replace the chicken with tofu, use vegetable broth instead of chicken broth, and swap out fish sauce for a plant-based alternative like soy sauce or vegan fish sauce.

What should I do if my coconut milk curdles?

This often happens due to boiling or high heat. Keep the soup at a gentle simmer and stir gently. If curdling occurs, whisk the soup or blend it slightly to reincorporate the milk.

Can I prep the ingredients ahead of time?

Yes, you can slice all the herbs, mushrooms, and chicken up to 1 day in advance and store them separately in airtight containers in the fridge.

How do I know when the chicken is cooked through?

If using raw chicken, thin slices should turn white and opaque within 5–7 minutes of simmering. Always check that the internal temperature reaches 165°F (74°C).

Is Tom Kha Gai healthy?

Yes, especially when made with lean chicken and served with light sides. It’s rich in protein, contains healthy fats from coconut milk, and is naturally gluten-free.

Conclusion

Authentic Tom Kha Gai Soup is more than just a dish—it’s a sensory experience packed with Thailand’s signature flavors. With its comforting warmth, vibrant aroma, and velvety coconut base, this soup offers the perfect blend of spicy, sour, and savory. Whether you’re craving a quick solo dinner or looking to impress guests, Tom Kha Gai is a simple yet deeply satisfying choice that brings Thai cuisine to your table with minimal fuss.