Tom Kha Gai is a classic Thai soup known for its silky coconut milk base , fragrant with lemongrass , galangal , and lime leaves . Tender chicken slices and mushrooms simmer gently in the broth, finished with a bright hit of lime and cilantro.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 15 minsCook Time 20 minsTotal Time 35 mins 1 can full-fat coconut milk
3 cups chicken broth (low-sodium)
2 stalks lemongrass, bruised and cut into 3-inch pieces
5 slices fresh galangal (or ginger if unavailable)
4 kaffir lime leaves, torn into pieces
2 Thai bird’s eye chilies, smashed (adjust to taste)
For the Soup
10 oz boneless chicken breast or thigh, thinly sliced
1 cup oyster or button mushrooms, halved
1 small onion or shallot, thinly sliced (optional)
2 tbsp fish sauce
1 tsp palm sugar or brown sugar
Juice of 1–2 limes, to taste
For Garnish
Fresh cilantro, chopped
Sliced red chili or chili oil (optional)
Lime wedges
Infuse the Broth
1
In a medium saucepan, combine coconut milk , chicken broth , lemongrass , galangal , lime leaves , and chilies .
Bring to a gentle simmer (do not boil) over medium heat for 10 minutes , allowing the aromatics to infuse.
Add Chicken & Veggies
2
Strain out or leave in the lemongrass and galangal (traditionally, they’re left in but not eaten).
Add chicken slices and mushrooms to the pot.
Simmer gently for 7–10 minutes , or until the chicken is just cooked and mushrooms are tender.
Season & Finish
3
Stir in fish sauce , sugar , and lime juice . Adjust to taste — balance should be creamy, tangy, salty, and lightly sweet.
Remove from heat.
Garnish & Serve
4
Ladle soup into bowls. Top with fresh cilantro , sliced chili , and a squeeze of lime .
Serve hot, optionally with jasmine rice on the side.
Variations
5
Add cherry tomatoes for extra tang
Swap chicken for tofu or shrimp
Use tamari or soy sauce for a non-traditional but still delicious twist
Pairing Suggestions
6 Drink:
Thai iced tea or lemongrass cooler
Riesling or Gewürztraminer
Sparkling water with lime and mint
Ingredients 1 can full-fat coconut milk
3 cups chicken broth (low-sodium)
2 stalks lemongrass, bruised and cut into 3-inch pieces
5 slices fresh galangal (or ginger if unavailable)
4 kaffir lime leaves, torn into pieces
2 Thai bird’s eye chilies, smashed (adjust to taste)
For the Soup
10 oz boneless chicken breast or thigh, thinly sliced
1 cup oyster or button mushrooms, halved
1 small onion or shallot, thinly sliced (optional)
2 tbsp fish sauce
1 tsp palm sugar or brown sugar
Juice of 1–2 limes, to taste
For Garnish
Fresh cilantro, chopped
Sliced red chili or chili oil (optional)
Lime wedges
Directions Infuse the Broth
1
In a medium saucepan, combine coconut milk , chicken broth , lemongrass , galangal , lime leaves , and chilies .
Bring to a gentle simmer (do not boil) over medium heat for 10 minutes , allowing the aromatics to infuse.
Add Chicken & Veggies
2
Strain out or leave in the lemongrass and galangal (traditionally, they’re left in but not eaten).
Add chicken slices and mushrooms to the pot.
Simmer gently for 7–10 minutes , or until the chicken is just cooked and mushrooms are tender.
Season & Finish
3
Stir in fish sauce , sugar , and lime juice . Adjust to taste — balance should be creamy, tangy, salty, and lightly sweet.
Remove from heat.
Garnish & Serve
4
Ladle soup into bowls. Top with fresh cilantro , sliced chili , and a squeeze of lime .
Serve hot, optionally with jasmine rice on the side.
Variations
5
Add cherry tomatoes for extra tang
Swap chicken for tofu or shrimp
Use tamari or soy sauce for a non-traditional but still delicious twist
Pairing Suggestions
6 Drink:
Thai iced tea or lemongrass cooler
Riesling or Gewürztraminer
Sparkling water with lime and mint
Thai Chicken Coconut Soup (Tom Kha Gai)
