There is nothing like the distinctive favor of rich Thai Coconut Chicken Soup, or Tom Kha Gai. It is recognizable for the white broth, flavored with coconut milk, but the glorious aromas of galangal, lime leaf, and lemongrass are what make this soup special. It has the perfect balance of sweet, sour, and salty flavors, and this version can be as mild or spicy as you like with the addition of chili oil.
Tom kha gai (also tom kha kai or tom ka gai) translates to boiled galangal chicken, referring to the process of cooking, the important flavor of the galangal, and the protein (chicken) in this particular variation. You can't make Tom kha gai without galangal, a rhizome that comes from the ginger family. The flavor is floral, citrusy, and reminiscent of pine. It is worth visiting your local Asian market to get your hands on some!
Lemongrass, makrut lime leaf, and fish sauce also make up important components for the distinctive flavor of Thai chicken coconut soup. If you get your hands on lime leaf and lemongrass, make this instant pot shredded beef for curried beef tacos next!
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Ingredients
I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Galangal - Galangal is a rhizome related to ginger with its own distinctive flavor profile. You will find it in the refrigerated section of your well-stocked Asian market, and fresh is best for flavor. If you find dried galangal, rehydrate about ¼ cup of slices in ½ cup of water like tea. Let this steep for 10 minutes before adding to the recipe. The galangal isn’t eaten in the soup, it is just there for flavor.
- Lemongrass - Lemongrass has a citrusy aroma and looks like a tightly packed stalk of grass. You can find it in larger supermarkets in the chilled produce section. It is a tough and fibrous aromatic, so you don’t eat the lemongrass in your soup.
- Makrut Lime Leaves - Our local Asian market keeps them in the freezer, and they are also referred to as kaffir lime leaves. Ask for help if you can’t locate them! Check out this article on how the name of the lime leaf is changing. Like the galangal and lemongrass, you don’t chew or eat the leaves, just allow them to impart their flavor to the broth.
- Chicken Tenderloins - Chicken tenderloins are sliced against the grain for thin pieces of chicken that poach quickly in hot water.
- Coconut Milk - Purchase a canned or boxed coconut milk where coconut is the first ingredient, not water. This will give you the best flavor and rich texture for the soup.
- Chicken Stock - Use bouillon cubes, powdered or paste bouillon, or canned stock or broth here.
- Mushrooms - Choose mushrooms you love for the soup. Enoki mushrooms, pictured here, keep a nice crunchy texture even after cooking. You can also use straw mushrooms, beech mushrooms, or button (white) mushrooms. Slice or quarter any larger mushrooms so that they are bite-sized.
- Tomato - Plum or roma tomatoes are perfect for the soup.
- Fish Sauce - Fish sauce is made from salted and fermented fish (usually anchovies) that are pressed to release moisture. It’s potent (you can’t tell how delicious it is by the aroma straight from the bottle), and a little goes a long way. Fish sauce adds salty flavor but also deep umami notes.
- Lime Juice - Fresh lime juice brings balancing acidity to the soup.
- Chili Oil - Use a chili oil to drizzle over the finished soup to make it as mild or as spicy as you like!
- Cilantro - Fresh cilantro leaves are pretty as a garnish but also provide a bright herbal flavor to the soup.
Instructions
Cut the tomato into eight wedges. Slice galangal into ¼-inch slices and then cut those slices into half moons. Cut the lemongrass in half lengthwise, and then into 2-inch pieces. Juice the lime to yield two tablespoons.
Slice the tenderloins across the grain, into ½-inch slices.
Bring a 2.5-quart saucepan of water to a boil over high heat.
Add the chicken and stir, poaching for 2 minutes. Strain the chicken or remove it with a slotted spoon. Set the chicken aside.
Rinse out the saucepan, wiping away any of the white foam that sticks to the pot from poaching the chicken.
Add the chicken stock, coconut milk, galangal, makrut lime leaf, and lemongrass to the pot. Heat the aromatics over high heat until the mixture comes to a boil. Reduce the heat to maintain a quick simmer and cook for 10 minutes.
Add the poached chicken, tomatoes, and mushrooms to the pot. Bring the soup back to a simmer again and cook for 5 minutes.
Remove the soup from the heat. Stir in the lime juice, fish sauce and brown sugar. Taste for seasoning and adjust the balance of flavors to your liking.
Ladle the Thai coconut chicken soup into serving bowls, distributing the chicken and vegetables evenly. Add chili oil to your preferred spice level and garnish with cilantro leaves.
Substitutions and Variations
The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!
- Make Vegetarian Tom Kha - Substitute a block of firm tofu that has been drained and cubed for the chicken. If you can find vegan fish sauce, use it! Alternatively, use soy sauce in place of the standard fish sauce. Finally, use vegetable stock or water in place of the chicken stock.
- Use Any Mushrooms - In the photos here, enoki mushrooms were used. The recipe has also been tested with standard button or white mushrooms (thinly sliced), straw mushrooms (canned, drained and rinsed), and beech mushrooms.
- Make a Lighter Version - Instead of swapping regular coconut milk for lite coconut milk, simply add an extra 8 ounces of chicken stock to the soup. You’ll need a larger pot than what is described here to accommodate the extra volume. You can also stretch the Thai chicken coconut soup to 6 servings when you add the additional chicken stock.
Serving Suggestions
Serve this Thai coconut chicken soup with additional chili oil, lime wedges, and cilantro. The soup can be a first course to a meal with rice and a stir fry. We often serve the soup with fried spring rolls (straight from the freezer to the air fryer, for ease) and a sweet chili sauce. Help anyone trying this soup for the first time out! Inform them that the lemongrass, lime leaf, and galangal pieces are too fibrous to eat. They are there for their flavor and aroma!
Storage
Store any leftovers in an airtight container for up to 3 days. A glass container can go straight from the fridge to the microwave for a quick lunch!
Visit Your Local Asian Market
Your local Asian market is a great place to explore and try new ingredients and flavors. You can bring the kids for special beverages, snacks, desserts, and pick up plenty of flavorful items to add to your pantry at the same time. We are lucky to have a great one in Pacific Rim Foods that also has a restaurant with delicious prepared food! And remember, local markets are small businesses that thrive on support from the community.
FAQ
Thai coconut chicken, or tom kha gai, is known for its distinctive galangal flavor. If you make it without galangal or try a substitute like fresh ginger, you aren’t making tom kha!
Yes, a vegetarian version of tom kha is a delicious option. Use firm tofu in place of the poached chicken, vegetable stock in place of the chicken stock, and use a vegetarian friendly version of fish sauce or soy sauce in place of the traditional fish sauce.
Use a quality coconut milk that has coconut as the first ingredient. Avoid any lite versions of coconut milk and don’t mistake a coconut beverage for coconut milk. Similarly, don’t use coconut cream or sweetened cream of coconut. Good brands of canned coconut milk for making Thai coconut chicken soup include Aroy-D, Chaokoh, and Trader Joe’s.
More Thai Flavor
If you love Thai recipes as much as we do, I have great news for you! There are more recipes for you to try here:
Try These Recipes with Fish Sauce
When you find fish sauce at your market, you might wonder what to do with a whole bottle of the big umami flavor. Here are more recipes to try:
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Recipe
Thai Coconut Chicken Soup (Tom Kha Gai)
Ingredients
Soup
- 1 pound chicken tenderloins
- 2-inch piece galangal
- 1 stalk lemongrass
- 4 makrut lime leaves
- 28 oz. coconut milk
- 8 oz. chicken stock (or broth)
- 6 oz. mushrooms (sliced, button mushrooms, straw mushrooms, enoki, or beech mushrooms all work)
- 1 plum tomato
- 3 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoon lime juice (fresh squeezed)
Garnishes
- chili oil (to taste)
- cilantro leaves
Instructions
- Prepare the tomato by cutting it into 8 wedges. Slice the galangal into ¼-inch disks and then cut the disks into half moons. Slice the lemongrass in half lengthwise and then into 2-inch sections. Juice the lime to yield 2 tablespoons.
- Slice the chicken across the grain into ½-inch pieces.
- Bring a 2.5-quart saucepan of water to a boil. Add the sliced chicken to the boiling water and poach it, stirring often, for 2 minutes. Remove the chicken with a slotted spoon or drain the whole pot over a mesh strainer. Set the poached chicken aside.
- Rinse out the saucepan and wipe away any foam from poaching the chicken. Add the coconut milk, stock, galangal, makrut lime leaf, and lemongrass. Bring the mixture to a boil over high heat. Reduce the heat to maintain a quick simmer. Simmer 10 minutes.
- Add the chicken, tomatoes, and mushrooms. Bring the soup back to a simmer again and cook for 5 minutes.
- Remove soup from heat. Add lime juice, fish sauce, and brown sugar. Stir to combine and then taste to adjust flavor to your liking.
- Ladle soup into bowls. Garnish with cilantro and chili oil.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
Cassie Waltman says
This recipe is perfect for making your favorite Thai take-out soup at home!