Tom Kha Gai (Thai Coconut Chicken Soup)

Thai Comfort Food At Home

There’s nothing like that first spoonful of creamy, tangy, classic Tom Kha Gai. ♡

This beloved Thai coconut chicken soup is rich, aromatic, and perfectly balanced with layers of coconut milk, lemongrass, galangal, lime, and a gentle kick of heat. It’s the kind of soup that feels both comforting and refreshing — cozy enough for a winter night, yet light enough to enjoy year-round.

It also happens to be my husband’s favorite soup, so it makes a regular appearance in our kitchen — especially when we’re craving something bright and light. Once you’ve gathered a few key Thai ingredients, it comes together quickly on the stovetop and always feels like such a special treat.

If you’ve never tried making this restaurant classic at home, it’s time!

Ingredients

If you’re new to cooking Thai food at home, here’s a quick rundown of the essential ingredients that give this soup its signature flavor:

• Lemongrass: Adds a citrusy brightness. Use the tender inner stalks and give them a gentle smash to release their oils before simmering. (If you prefer to save a step and use refrigerated lemongrass paste, you’ll need roughly 2 tablespoons.)
• Galangal: A relative of ginger with a sharper, more citrusy flavor. Look for it at Asian markets or substitute fresh ginger if needed.
• Kaffir lime leaves: Infuse the broth with deep, aromatic lime flavor. If unavailable, use a bit of lime zest and juice as a substitute (although the leaves add so much more depth of flavor if you can find them).
• Coconut milk: Creates the creamy, luscious base of the soup. Choose full-fat for the richest texture.
• Fish sauce: Adds saltiness and umami depth — a key element in Thai cooking.
• Coconut sugar: Balances the savory and tangy notes with a touch of sweetness.
• Thai chili paste (nam prik pao): Optional but adds smoky-sweet heat and complexity.
• Fresh lime juice: Always added at the end to keep the flavor bright and fresh.
• Mushrooms + chicken: Classic additions that make the soup hearty and satisfying.

Tips

Here are a few helpful tips to make sure your Tom Kha Gai turns out perfectly balanced, creamy, and full of flavor every time:

• Smash the lemongrass. Use the back of a knife to bruise the stalks before simmering — this helps release all of its essential oils and citrusy aroma.
• Simmer gently. Keep the heat at a low simmer once the coconut milk is added. Boiling can cause it to curdle or separate.
• Use galangal and kaffir lime leaves if you can find them. They’re the key aromatics that give Tom Kha Gai its authentic citrusy, floral flavor — worth the trip to your local Asian market!
• Balance the flavors. Taste before serving — adjust with fish sauce for saltiness, lime juice for brightness, and sugar for sweetness.
• Add lime juice at the very end. This prevents bitterness and keeps the citrus flavor lively.
• Don’t skip the toppings! Fresh herbs, sliced chiles, and lime wedges add a burst of freshness and really make the soup pop.

Variations

Here are a few delicious ways to customize this soup and make it your own:

• Make it vegetarian: Use vegetable broth, omit the chicken, and add tofu or more mushrooms.
• Add noodles: Stir in cooked rice noodles or glass noodles for a heartier bowl.
• Add veggies: Try red bell peppers, baby corn, bok choy, snap peas, or spinach for extra color and nutrition.
• Make it spicy or milder: Add more Thai red chiles, a spoonful of chili crisp, or extra nam prik pao for heat. Use fewer chiles and extra coconut milk to tone down the spice.
• Try shrimp or tofu instead of chicken: Both soak up the broth beautifully.
• Add extra garnishes: Top with toasted coconut, fried shallots, or a drizzle of chili oil for more texture and flavor.

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Tom Kha Gai (Thai Coconut Chicken Soup)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 16 reviews

• Author: Ali
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 to 6 servings 1x

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Description

Learn how to make Tom Kha Gai (Thai Coconut Chicken Soup) with this delicious and easy recipe!

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Ingredients

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• 2 stalks fresh lemongrass, tough outer layers removed
• 2 tablespoons thinly-sliced galangal (or substitute fresh ginger)
• 6 kaffir lime leaves, torn into large pieces
• 6 cups good-quality chicken stock
• 4 green onions, thinly sliced (white and green parts separated)
• 8 ounces white, shiitake, or oyster mushrooms (or a mix), sliced
• 2 cups cooked shredded chicken
• 2 (13.5-ounce) cans coconut milk
• 2 tablespoons fish sauce
• 1–3 teaspoons coconut sugar (to taste, or use another favorite sweetener)
• 1–2 tablespoons Thai chili paste (nam prik pao), optional
• 2 tablespoons fresh lime juice
• fine sea salt, to taste

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Instructions

1. Infuse the broth. Using the back of a knife, lightly smash the lemongrass on a cutting board, then cut it into 1-inch pieces. Add lemongrass, galangal, kaffir lime leaves, chicken broth, and the white parts of the green onions to a large stockpot. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
2. Strain. Pour the broth through a fine-mesh strainer and discard the lemongrass, lime leaves, and galangal solids. Return the clear, aromatic broth to the pot.
3. Build the soup. Add the mushrooms, coconut milk, fish sauce, coconut sugar, and Thai chili paste (if using). Stir to combine. Bring the soup back to a gentle simmer over medium-high heat and cook for 3–5 minutes, until the mushrooms are tender.
4. Add the chicken and lime. Stir in the shredded chicken and cook for 1–2 minutes, until warmed through. Remove from heat and stir in the fresh lime juice. Taste and adjust — adding more fish sauce (salty), lime juice (sour), sugar (sweet), or chili paste (spicy) as desired.
5. Serve. Ladle the soup into bowls and garnish generously with cilantro, green onion tops, red chiles, and lime wedges. Serve warm and enjoy!

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