Tom Kha Gai (Thai Coconut Chicken Soup)
Tom kha gai is a creamy Thai soup with chicken, mushrooms and coconut milk, scented with lemongrass, galangal and lime. It is rich, fragrant and mildly spicy.
- 35 minTotal time
- 4Servings
- 380kcal / serving
- 26 gProtein
The coconut milk is the star, so keep the heat gentle to protect it. Finish with lime juice off the heat for a bright, sour contrast to the creamy broth.
The science: why this works
- Simmering the aromatics in stock first gives the broth a layered, citrusy base.
- Splitting the coconut milk into two stages gives both a deep body and a fresh creamy finish.
- Gentle heat keeps the coconut milk smooth and prevents it from separating.
- Lime juice added off the heat cuts through the richness and keeps the sour flavor bright.
Coconut milk can crack
Coconut milk is an emulsion of oil and water held together by proteins. A hard boil can break that emulsion, so the oil floats on top in greasy streaks. Gently heating it keeps the soup silky and well blended.
Learn: When coconut milk separates →Sour, salty, sweet balance
Thai cooking balances sour, salty and sweet in each bite. Lime gives sourness, fish sauce gives salt and umami, and a little sugar rounds off the sharp edges. Taste after adding each and adjust until nothing sticks out.
Learn: Balancing sweet, sour, salty, hot →Tom Kha Gai (Thai Coconut Chicken Soup)
35 min · 4 servings · Thai · Soup
Ingredients
Makes 4 servings
- 2cups chicken stock
- 2cans (400 ml each) full-fat coconut milk
- 2stalks lemongrass, bruised and cut into 5 cm pieces
- 6slices galangal (or ginger)
- 5makrut lime leaves, torn
- 450 gchicken thighs, boneless, thinly sliced
- 250 gmushrooms, sliced
- 2Thai chilies, bruised
- 2 tbspfish sauce
- 1 tbspcoconut sugar or brown sugar
- 3 tbsplime juice
- 60 mlcilantro leaves
Method
Tips for the best result
- Slice the chicken thinly so it cooks quickly and stays tender.
- Do not boil the soup once the coconut milk is in.
- Use full-fat coconut milk; light versions make a thin, watery soup.
Mistakes to avoid
- Boiling the coconut milk: it can split and look greasy, so simmer gently.
- Adding lime juice too early: it loses its bright flavor, so add it at the end.
- Using too little fish sauce: the soup tastes bland, so season to taste.
Variations and swaps
- Use shrimp or tofu instead of chicken.
- Add a spoonful of Thai chili paste for more heat.
- Serve over steamed jasmine rice for a heartier meal.
- Swap galangal for fresh ginger, adding a little extra lime for brightness.
- Swap fish sauce for soy sauce plus a squeeze of lime to make it fish-free, though the flavor will change.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat gently on low heat to 165°F (74°C), stirring, and do not boil. Freezing is not recommended.
Tom Kha Gai (Thai Coconut Chicken Soup): questions
What does tom kha gai mean?
Tom kha gai means chicken galangal soup in Thai. Tom is boiled, kha is galangal and gai is chicken.
Is tom kha gai spicy?
It is usually mild to medium. You control the heat by adding more or fewer chilies.
What is the difference between tom kha and tom yum?
Tom kha is creamy and mild with coconut milk, while tom yum is a clear, sour and spicy broth.
Can I use ginger instead of galangal?
Yes. Ginger is a good substitute, though it tastes spicier and less piney than galangal.
