Tom kha gai, the famous Thai coconut chicken soup, is creamy, tangy and fragrant. Coconut milk is infused with galangal, lemongrass and kaffir lime leaves, then tender chicken and mushrooms are added and the soup is finished with lime juice and fish sauce. It is milder than tom yum but just as aromatic and comforting.
What does the name mean?
Tom means boiled soup, kha means galangal and gai means chicken. Galangal is the star ingredient, giving the soup its unique, peppery and pine-like aroma.
Galangal vs ginger
Galangal looks like ginger but has a sharper, citrusy and slightly piney flavor. It is sold fresh or frozen in Asian stores. Ginger can be used in a pinch, but the flavor will be different and slightly spicier.
The fragrant trio
Lemongrass, galangal and kaffir lime leaves are the classic Thai soup aromatics. Bruise the lemongrass and tear the lime leaves to release their oils. These pieces flavor the broth but are not usually eaten.
Gentle heat for coconut milk
Keep the soup at a gentle simmer. A hard boil can make coconut milk separate and look curdled. If it does, whisk it or blend briefly.
Balancing the flavors
Thai cooking balances salty, sour, sweet and spicy. Fish sauce gives saltiness, lime juice sourness, sugar a touch of sweetness and chiles heat. Adjust each until the soup tastes vibrant.
Add lime at the end
Lime juice turns bitter when boiled. Add it off the heat right before serving.
Chicken options
Thinly sliced chicken thighs stay tender and juicy. Breasts work too; just do not overcook them.
Tom kha vs tom yum
Tom yum is a clear, hot and sour broth; tom kha is creamy with coconut milk and gentler on the heat.
Vegetarian tom kha
Use vegetable broth, tofu and extra mushrooms, and replace fish sauce with soy sauce or a vegan fish sauce.
Serve with rice
In Thailand, tom kha is often served with jasmine rice and shared with other dishes, rather than eaten alone.
Serving ideas
Serve with jasmine rice and a cucumber salad. For more Asian soups, try our mulligatawny soup or wonton soup.
Storage
Keep for 3 days in the fridge. Reheat gently without boiling and add fresh lime.
Coconut milk choices
Full-fat canned coconut milk gives the richest, creamiest soup. Shake the can well before opening, because the cream separates from the liquid. Avoid sweetened coconut cream, which is used for cocktails and desserts.
Mushrooms
Oyster mushrooms and straw mushrooms are traditional in Thailand. Button, cremini or shiitake mushrooms work well too and are easy to find.
Where to find the aromatics
Asian grocery stores sell lemongrass, galangal and lime leaves, often packed together for soup. They freeze very well, so buy extra and keep them in the freezer for the next pot.
Palm sugar
Thai cooks often use palm sugar, which has a gentle caramel taste. Brown sugar is the closest substitute.
Garnish
Top each bowl with cilantro, a few thin chile slices and a lime wedge on the side.
Make it ahead
Infuse the coconut broth with the aromatics up to a day ahead and refrigerate it. When it is time to eat, bring it to a simmer, add the chicken and mushrooms and finish with lime. Dinner is ready in 15 minutes.
Frequently asked questions
Is tom kha gai spicy?
It is mildly spicy. Use fewer chiles for a gentle soup.
Can I use light coconut milk?
Yes, but the soup will be thinner and less creamy.
Do you eat the lemongrass in tom kha?
No. Lemongrass, galangal and lime leaves are for flavor only.
