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Tom Kha Gai

Tom Kha Gai – Thai Chicken Coconut Soup (serves 4)

Ingredients

Tom Kha Gai - Thai chicken coconut milk soup

Ingredients

Aromatics

  • 4 cups (1 liter) chicken broth

  • 1–1.5 cups coconut milk (thick & creamy type preferred)

  • 3–4 stalks lemongrass, cut into 2-inch pieces & smashed

  • 6–8 slices galangal (fresh is best)

  • 5–6 kaffir lime leaves, torn in half

  • 3–5 Thai bird’s eye chilies, cracked (adjust to heat level)

Chicken & Veg

  • 300–350 g chicken breast or thigh, thinly sliced

  • 150 g oyster mushrooms (or straw mushrooms)

  • 1 small onion, sliced (optional)

  • 1 small tomato, cut into wedges (optional but traditional)

Seasoning

  • 2–3 tbsp fish sauce

  • 1–1.5 tbsp lime juice (add last—important!)

  • 1–2 tsp sugar

  • Salt to taste

Garnish

  • Fresh cilantro

  • A drizzle of chili oil (optional)

Instructions

  1. 1. Prepare the broth

    1. In a pot, bring the chicken broth to a gentle boil.

    2. Add lemongrass, galangal, and kaffir lime leaves.

    3. Simmer 5–7 minutes to infuse the flavors.

    2. Add the chicken

    1. Add sliced chicken into the aromatic broth.

    2. Cook on medium heat until chicken is just done (4–6 minutes).

      • Do not over-boil or chicken becomes tough.

    3. Add coconut milk & veg

    1. Pour in the coconut milk and stir gently (don’t let it rapidly boil).

    2. Add mushrooms, onion, and tomato.

    3. Simmer 3–4 minutes until veggies are tender.

    4. Season

    1. Add fish sauce and sugar.

    2. Add cracked chili peppers.

    3. Turn off the heat before adding lime juice.

    4. Stir in lime juice to taste (start with 1 tbsp and adjust).

    5. Serve

    1. Ladle into bowls.

    2. Garnish with fresh cilantro and optional chili oil.

Tips for Perfect Tom Kha Gai

✔ Don’t boil coconut milk hard

A rolling boil can cause separation. Keep heat low–medium.

✔ Adjust sour–salty–sweet last

Add lime juice off heat, or it turns bitter.

✔ Use galangal, not ginger

Galangal gives the signature flavor—ginger changes the dish.

✔ Add chilies whole or cracked

Cracking them releases heat but keeps broth clear.

✔ Chicken thigh stays tender

Breast is fine but can toughen if overcooked.

✔ Make it creamier

Add extra ½ cup thick coconut cream at the end.

✔ Vegetarian option

Use veggie broth + tofu + mushrooms; replace fish sauce with soy sauce.

Notes

Tom Kha Gai