If you’re looking for the most comforting and flavorful Thai soup, you’ve found it. Tom Kha Gai—also called Thai Coconut Chicken Soup—is creamy, tangy, lightly spiced, and packed with signature Thai flavors like galangal, lemongrass, and kaffir lime leaves.
The combination of coconut milk, tender chicken, and fragrant herbs makes it a dish that people always fall in love with.
Why You’ll Love This Tom Kha Gai Recipe
- Authentic flavors: Uses the “Tom Yum Trinity”—galangal, lemongrass, and kaffir lime leaves.
- Easy to make: Done in under 30 minutes.
- Customizable: Adjust coconut milk for richness, mushrooms for texture, and spice level to your liking.
- Comforting: Thai people call this our version of chicken noodle soup—it’s light yet nourishing.
Quick Recipe (Ingredients & Steps)
Ingredients
- 4 cups unsalted chicken stock (homemade or store-bought, neutral flavor)
- 500 g boneless, skinless chicken thighs, cut into 1-inch pieces
- Salt (to taste)
- 1 stalk lemongrass (bottom half, smashed, cut into chunks)
- 4–5 slices fresh or frozen galangal (not ginger!)
- 4–5 makrut (kaffir) lime leaves, torn
- 1 Thai chili, sliced (optional, mild heat)
- 200 g oyster mushrooms (or straw mushrooms)
- 1 can (400 ml) coconut milk
- 2–3 Tbsp fish sauce (to taste)
- 1 tsp palm sugar (or white/brown sugar)
- Juice of 1 lime (to taste)
- Fresh cilantro or green onions for garnish
Steps
- Simmer chicken thighs in stock with salt until fork-tender (15 minutes).
- Add galangal, lemongrass, lime leaves, and chili. Infuse 4–5 minutes.
- Stir in coconut milk and mushrooms.
- Season with fish sauce (half now, half at the end) and palm sugar.
- Turn off heat, add lime juice.
- Taste, adjust seasoning, garnish, and serve hot.
Step-by-Step Instructions (with Tips)
I start with unsalted homemade chicken stock and bring it to a simmer. Water works too, but stock adds richness. If using store-bought, choose one without overpowering flavors.
Next, I add chicken thighs cut into 1-inch pieces. They shrink while cooking, so don’t cut them too small. Simmer with a pinch of salt for about 15 minutes until fork-tender. Use thighs, not breast—breast meat will dry out. If you must use breast, marinate it and add at the end.
While the chicken cooks, prep the herbs:
- Galangal: Slice into thin rounds. Don’t substitute ginger—totally different flavor. (Seriously, don’t. This is my rant: ginger ≠ galangal. Using ginger is like putting rosemary on a Margherita pizza instead of basil—it’s just not the same dish.)
- Lemongrass: Use the bottom half, smash it to release aroma, cut into chunks.
- Makrut lime leaves: Tear into big chunks to bruise and release citrusy fragrance.
- Chili: Just one, sliced diagonally, for gentle heat.
When the chicken is tender, add coconut milk. Adjust the ratio depending on how rich or light you want your soup. Then add all the herbs.
⚠️ Important: these herbs are for infusion only, not eating. In Thailand we leave them in as garnish, but they’re not meant to be chewed. Warn your diners, or wrap them in cheesecloth to remove easily.
Add mushrooms next. Oyster mushrooms are my favorite—they soak up broth beautifully. Traditionally straw mushrooms are used, but oyster mushrooms give incredible texture.
Season with fish sauce and a little palm sugar to balance flavors. Let the soup simmer gently for 4–5 minutes.
Finally, turn off the heat and stir in lime juice. We add it last so the flavor stays bright. Taste and adjust seasoning with more fish sauce or lime juice if needed. Garnish with cilantro or green onions.
Recipe Notes & Variations
- Coconut milk ratio: Go lighter for a delicate soup or creamier for indulgence.
- Mushrooms: Oyster mushrooms work best if straw mushrooms aren’t available.
- Sweetener: Palm sugar is traditional, but white or brown sugar also works.
- Appearance: Authentic Tom Kha is white. Some restaurants drizzle chili oil for a red finish. If you want that look, use neutral chili oil without altering flavor.
- Herbs: The “Tom Yum Trinity” (galangal, lemongrass, makrut lime leaves) freezes well, so stock up for future soups.
- Make-ahead: Prep and freeze herbs, but always add lime juice fresh before serving.
Serving Suggestions
Tom Kha Gai is usually served with jasmine rice as part of a Thai meal. I personally like spooning rice directly into the soup to make it a full meal in one bowl. Either way, it’s deeply satisfying, especially when you’re under the weather or craving something cozy.
This Thai Coconut Chicken Soup is everything I love in a bowl—creamy, aromatic, tangy, and comforting. The mushrooms soak up all the flavor, the chicken is tender, and the herbs bring that unmistakable Thai fragrance. It’s our Thai version of chicken noodle soup, and I promise once you try it, you’ll crave it again and again.