This Tom Kha Gai recipe delivers authentic Thai coconut chicken soup with rich coconut milk, fragrant galangal, bright lime, and tender chicken. It balances creamy, sour, savory, and aromatic flavors beautifully.
This authentic Thai coconut soup is ideal for for anyone seeking authentic Thai comfort food with restaurant-quality depth at home.
How to Make Tom Kha Gai Recipe
To make Tom Kha Gai, begin by infusing coconut milk and stock with galangal, lemongrass, and kaffir lime leaves. This creates the soup’s signature aromatic foundation.
Building Authentic Thai Coconut Broth
Properly balancing coconut richness with acidity and savory seasoning is essential. As a result, lime juice and fish sauce must remain carefully proportioned.
Balancing Flavor with Lime and Aromatics
Add chicken gently to preserve tenderness while allowing it to absorb the fragrant broth. Fresh herbs and chili can further enhance complexity.
Tom Kha Gai works beautifully as both a comforting meal and an impressive starter. Its vibrant flavor profile makes it one of Thailand’s most beloved culinary classics.
Tom Kha Gai – Thai Coconut Chicken Soup
Ingredients
For the Soup
- 1 tbsp Coconut Oil
- 5 eq makrut lime leaves
- 2-3 ea Thai chiles halved
- 5-6 slices slices galangal root 1/2 inch thick
- 1-2 ea lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
- 4 cups chicken broth or stock
- 2 Cups full-fat coconut cream from a can; or full-fat unsweetened coconut milk
- 4 ea medium boneless/skinless chicken thighs cut into bite-sized pieces
- 8 oz Shitake mushroom caps sliced
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 tsp Chili Oil for garnish
- 6 ea Thai Basil leaves bruised and torn for garnish
Instructions
- Bring chicken stock to a boil, then add the salt and chicken thigh. Simmer gently for 15 minutes or until chicken is fork tender. Remove and reserve the Chicken pieces.
- Add the lemongrass, galangal, makrut lime leaves, chilies, & mushrooms, and finally the Coconut milk; Simmer for 5 minutes to infuse.
- after removing the aromatics, add 2 tablespoon fish sauce and the fresh squeezed lime juice and simmer, Then add the shitake mushroom caps and chicken back to the broth.
- Turn off the heat and then taste and add more fish sauce or lime as needed.
- garnish with bruised Thai basil and chili oil
Notes
- For a lighter soup, you can add reduce the coconut milk by about ½ cup and increase the chicken stock by the same amount.
- If using chicken breast, cut into ½-inch thick slices and marinate in 1 tablespoon of fish sauce while you’re prepping. Skip step #1 as chicken breast does not need to be simmered and is best cooked only briefly, and omit the salt. Reduce the chicken stock to 1 ½ cups and add it at step #2. Add the chicken breast to the soup at the end along with the mushrooms in step #3 and cook for a couple of minutes just until the chicken is done. Be sure to taste and adjust the salt at the end!
- The lemongrass, galangal and makrut lime leaves are meant for infusion only and not meant to be eaten. Please inform your guests or remove them before serving.
Authentic Tom Kha Gai relies on balancing rich coconut milk with bright acidity, savory fish sauce, and aromatic herbs. Galangal provides its distinctive earthy citrus note, while lemongrass and kaffir lime leaves build layered fragrance. Proper seasoning ensures the broth remains vibrant rather than overly heavy. This soup can be adjusted with chili for heat or additional lime for brightness, making it versatile while preserving its traditional Thai character.
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Tom Kha Gai also works beautifully as both a comforting main course and an elegant starter. Its balance of richness, brightness, and aromatic depth makes it a timeless favorite. Simple garnishes of chili oil and bruised Thai basil leaves add additional depth and flavor.
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