Tom Kha Gai Soup Recipe
If you’re craving the ultimate comfort in a bowl, the Tom Kha Gai Soup Recipe is about to become your new go-to. This vibrant Thai coconut chicken soup is a beautiful harmony of tangy, creamy, and subtly spicy flavors, all swirling together in every spoonful. With its aromatic herbs, tender chicken, and silky coconut milk, this recipe is pure magic—quick enough for a weeknight, yet special enough to impress guests. Whether you’re a Thai food fanatic or just dipping your toes into global flavors, this soup brings restaurant-quality taste right to your kitchen.
Ingredients You’ll Need
Every spoonful of Tom Kha Gai Soup Recipe starts with a handful of simple, fresh ingredients. Each one plays its part—infusing the broth with fragrance, adding creamy richness, or lending a punch of brightness. Don’t worry if you can’t find every specialty item; I’ve got tips to help you make the most of what’s in your pantry!
- Vegetable oil: Just a tablespoon is all you need to sauté the aromatics and coax out their essential flavors.
- Lemongrass (1 stalk, trimmed and smashed): This is the soul of the soup—smash it well to release its citrusy perfume.
- Fresh galangal (3 slices) or ginger: Galangal has a piney zing, but ginger makes a fine substitute if needed.
- Kaffir lime leaves (3, torn): Their unique fragrance adds a true Thai essence; use extra lime juice and a touch of lemon zest if you can’t find them.
- Garlic (2 cloves, minced): For a mild, savory base that melds with the other aromatics.
- Chicken broth (2 cups): Lays the foundation for a savory, well-rounded broth.
- Coconut milk (1 can, 13.5 oz): The heart of this soup, responsible for its creamy, luscious texture.
- Thai bird’s eye chilies (1–2, sliced) or jalapeño: Adjust to taste for just the right amount of heat.
- Boneless, skinless chicken breast or thigh (1/2 pound, thinly sliced): Choose thigh for juiciness, or breast for a leaner bite.
- Mushrooms (1 cup, sliced): Oyster or white button mushrooms soak up all those beautiful flavors.
- Fish sauce (2 tablespoons): The secret to savory, umami depth—don’t skip it!
- Lime juice (1 tablespoon, plus more to taste): Brings the bright, tangy punch that balances the creamy coconut.
- Sugar (1/2 teaspoon): Just a pinch to round out and mellow the flavors.
- Fresh cilantro and lime wedges (for garnish): A sprinkle of herbs and a squeeze of lime wakes up the whole bowl.
How to Make Tom Kha Gai Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the vegetable oil in a medium saucepan over medium heat. Toss in the smashed lemongrass, slices of galangal (or ginger), torn kaffir lime leaves, and minced garlic. Sauté these for about one to two minutes—just until their fragrances bloom and your kitchen smells like a Thai street market. This quick step is what really sets the foundation for the Tom Kha Gai Soup Recipe’s irresistible flavor.
Step 2: Simmer the Broth
Pour in the chicken broth and bring everything to a gentle simmer. Lower the heat and let it all bubble away for five to seven minutes. This is a crucial moment: the herbs infuse the broth with their citrusy, earthy, and floral notes. You’re crafting a deeply aromatic base that will shine through in every bite.
Step 3: Add Coconut Milk and Chilies
Slowly stir in the coconut milk and your preferred chilies—whether you’re brave with Thai bird’s eye or going milder with jalapeño. Let it return to a gentle simmer. The coconut milk turns the soup beautifully creamy and balances out the heat, while the chilies add just the right spark.
Step 4: Cook Chicken and Mushrooms
Slide in the thinly sliced chicken and mushrooms. Let everything cook for eight to ten minutes, or until the chicken is just cooked through and the mushrooms are tender. The chicken soaks up all those amazing flavors, and the mushrooms add a lovely meaty bite to the soup.
Step 5: Season and Adjust
Stir in the fish sauce, lime juice, and sugar. Now’s the time to taste and tweak—add more lime juice for extra tang, or a splash more fish sauce for savory oomph. You’re looking for that perfect balance of salty, sour, and creamy that makes the Tom Kha Gai Soup Recipe so addictive.
Step 6: Finish and Serve
Fish out the lemongrass, galangal, and lime leaves (they’ve done their job!) before ladling the soup into bowls. Top with fresh cilantro and a wedge of lime for a pop of color and flavor. Now, dig in and enjoy!
How to Serve Tom Kha Gai Soup Recipe
Garnishes
Brighten up each bowl with a handful of fresh cilantro and a juicy lime wedge. If you love a little extra heat, sprinkle on a few more sliced chilies. The garnishes don’t just look beautiful—they add bursts of fresh flavor that elevate the Tom Kha Gai Gai Soup Recipe to something truly special.
Side Dishes
Pair your Tom Kha Gai Gai Soup Recipe with a mound of steamed jasmine rice for a classic Thai combination, or serve it alongside a crunchy cucumber salad to cool things off. For a heartier meal, add some Thai spring rolls or a plate of stir-fried greens—the soup’s creamy, tangy broth plays well with so many favorites!
Creative Ways to Present
For a fun twist, serve the soup in small cups or shot glasses as an appetizer at your next dinner party. Or, ladle it over cooked rice noodles for a delicious noodle bowl. You can even set up a “soup bar” with various toppings—like sliced chilies, shredded chicken, and fresh herbs—so everyone can customize their own Tom Kha Gai Soup Recipe creation.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature, then transfer it to an airtight container. It keeps beautifully in the refrigerator for up to three days. The flavors actually deepen overnight, making the next day’s bowl even more delicious!
Freezing
You can freeze Tom Kha Gai Soup Recipe, but just know the texture may change slightly (the coconut milk can separate when thawed). Freeze in individual portions for up to two months, and give it a good stir after reheating to bring everything back together.
Reheating
To reheat, warm the soup gently on the stovetop over low heat, stirring often to prevent the coconut milk from curdling. If it’s too thick, add a splash of chicken broth or water. Adjust seasoning with a little extra lime juice or fish sauce before serving.
FAQs
Can I make Tom Kha Gai Soup Recipe vegetarian?
Absolutely! Swap the chicken for firm tofu, use vegetable broth instead of chicken broth, and replace the fish sauce with soy sauce or a vegan fish sauce alternative. You’ll still get all those wonderful flavors, just in a plant-based version.
What if I can’t find galangal or kaffir lime leaves?
No worries—use fresh ginger in place of galangal, and add extra lime juice with a little lemon zest to mimic the unique citrusy note of kaffir lime leaves. The result is still absolutely delicious and true to the spirit of the Tom Kha Gai Soup Recipe.
How spicy is this soup?
Traditionally, Tom Kha Gai Soup Recipe is only mildly spicy. The heat level is super easy to control: add more or fewer chilies (or use a milder pepper like jalapeño) to suit your taste. You can even skip the chilies entirely if you prefer a milder bowl.
Can I use other proteins instead of chicken?
Definitely! Thinly sliced shrimp, fish, or even pork work beautifully in this recipe. Just adjust the cooking time as needed—seafood in particular cooks much faster than chicken.
What’s the best way to prep lemongrass?
Trim off the tough root end and outer leaves, then use the back of your knife to smash the stalk. This releases its fragrant oils and makes it easy to infuse all that zingy flavor into your Tom Kha Gai Soup Recipe.
Final Thoughts
If you’ve been searching for a soup that’s both easy to make and packed with complex, delicious flavors, this Tom Kha Gai Soup Recipe truly delivers. Don’t hesitate to give it a try—even if you’re new to Thai cooking, you’ll find it’s far simpler than it looks, and the results will have everyone coming back for seconds!
Print
Tom Kha Gai Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Tom Kha Gai is a classic Thai coconut chicken soup, known for its rich, creamy coconut milk base infused with aromatic lemongrass, galangal, and kaffir lime leaves. This comforting and mildly spicy soup balances flavors of tangy lime, savory fish sauce, and fresh herbs, making it a favorite warm dish perfect for any season.
Ingredients
Soup Base
- 1 tablespoon vegetable oil
- 1 stalk lemongrass, trimmed and smashed
- 3 slices fresh galangal (or ginger if unavailable)
- 3 kaffir lime leaves, torn in half
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can (13.5 oz) coconut milk
Proteins and Vegetables
- 1–2 Thai bird’s eye chilies (or 1 jalapeño), sliced
- 1/2 pound boneless, skinless chicken breast or thigh, thinly sliced
- 1 cup mushrooms (such as oyster or white button), sliced
Seasonings and Garnishes
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (plus more to taste)
- 1/2 teaspoon sugar
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Infuse Aromatics: Heat the vegetable oil in a medium saucepan over medium heat. Add the lemongrass, galangal, kaffir lime leaves, and minced garlic. Sauté for 1–2 minutes until fragrant, releasing their aromatic oils into the oil.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat and let it simmer gently for 5–7 minutes to allow the flavors of the aromatics to infuse the broth.
- Incorporate Coconut Milk and Chilies: Stir in the coconut milk and the sliced bird’s eye chilies or jalapeño. Bring the soup back to a gentle simmer, ensuring the coconut milk doesn’t boil vigorously.
- Add Chicken and Mushrooms: Add the thinly sliced chicken and mushrooms to the soup. Cook for 8–10 minutes until the chicken is fully cooked through and the mushrooms have softened.
- Season the Soup: Stir in the fish sauce, lime juice, and sugar. Taste the soup and adjust the seasoning as needed, adding more lime juice or fish sauce to balance the salty, sour, and creamy flavors to your preference.
- Remove Aromatics and Serve: Remove the lemongrass stalk, galangal slices, and kaffir lime leaves before serving. Ladle the soup into bowls and garnish with fresh cilantro and a wedge of lime for added brightness.
Notes
- If fresh galangal, lemongrass, or kaffir lime leaves are not available, substitute galangal with fresh ginger, and use extra lime juice paired with a small amount of lemon zest to mimic kaffir lime flavor.
- The heat level can be adjusted by varying the amount and type of chilies used; start with fewer chilies and add more to taste.
- This soup is traditionally mildly spicy but vibrant with sour and savory notes, making it adaptable to individual preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 730mg
- Fat: 17g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 55mg
