Tom Kha Gai Soup Recipe

There’s something magical about Tom Kha Gai—the moment you take your first spoonful of this velvety soup, you’re transported straight to Thailand. The creamy coconut milk, the tangy lime, and the rich layers of ginger and lemongrass come together in the most comforting, yet vibrant way. Trust me, once you try this Tom Kha Gai Soup, it’s going to be your new favorite soup. Perfectly balanced, just the right amount of spice, and so warming—this dish is everything you love about Thai cuisine, all in one bowl!

Why You’ll Love Tom Kha Gai Soup

This soup is an absolute flavor bomb! Here’s why it’ll quickly become a staple in your recipe rotation:

Creamy & Tangy Goodness

The combination of coconut milk and lime juice creates that incredible, creamy yet tangy broth that is so satisfying. Plus, the hints of lemongrass and galangal (or ginger) elevate it to something truly unique.

Bold Flavors

You get that perfect balance of sweet, salty, sour, and spicy. The chilies bring heat, the fish sauce gives depth, and the fresh herbs keep everything bright and aromatic.

Simple Ingredients, Big Flavor

You don’t need a million exotic ingredients for this dish to taste amazing. Many of the flavors come from fresh herbs and pantry staples like coconut milk, fish sauce, and lime. The ingredients are easy to find, and the recipe is a breeze to follow.

Cozy & Comforting

It’s one of those dishes that just feels comforting. Whether you’re sick, cold, or just craving something warm and flavorful, Tom Kha Gai has that healing power. It’s like a hug in a bowl!

Customizable

Love it spicy? Throw in more Thai bird’s eye chilies. Want it milder? Adjust the amount of lime or chili paste. You can easily tweak the recipe to suit your personal taste.

Ingredients

Here’s what you’ll need to create this comforting and fragrant Tom Kha Gai Soup:

Chicken (Gai)

Tender pieces of chicken breast or thighs are the traditional protein used in this soup. They absorb all the delicious broth, making every bite satisfying and flavorful.

Coconut Milk

The creamy base of the soup that brings richness and sweetness. It gives the soup that smooth, velvety texture everyone craves.

Lemongrass

One of the signature ingredients in this soup, lemongrass adds a citrusy, fresh flavor that complements the richness of the coconut milk beautifully.

Galangal (or Ginger)

Galangal is similar to ginger, but with a slightly sharper, more fragrant taste. If you can’t find galangal, ginger is a great substitute.

Lime Leaves

Fresh lime leaves are key to achieving the soup’s signature aromatic, tangy flavor. If you can’t find them, fresh lime zest is a good alternative.

Thai Bird’s Eye Chilies

For a little heat, these tiny, fiery chilies pack a punch! Adjust the amount based on how spicy you like your soup. (Or skip them for a milder version!)

Fish Sauce

A staple in Thai cooking, fish sauce adds umami and saltiness to the soup. It’s the secret ingredient that gives the broth its deep flavor.

Lime Juice

For that perfect zing! Lime juice adds the tanginess that balances the creamy coconut milk and deepens the overall flavor of the soup.

Mushrooms

Fresh mushrooms, like shiitake or button mushrooms, add a lovely earthiness that contrasts the richness of the coconut milk.

Fresh Cilantro

Garnish with fresh cilantro to bring a fresh, herbaceous note to the soup right before serving.

Thai Chili Paste (Optional)

If you want to add a deeper layer of heat and flavor, a spoonful of Thai chili paste can really boost the complexity of the soup.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Making this Tom Kha Gai Soup is easier than you might think! Here’s how you’ll bring all those amazing flavors to life:

Prepare the Broth

In a large pot, combine coconut milk, water (or chicken broth), lemongrass, galangal (or ginger), and lime leaves. Bring it to a simmer over medium heat. Let it cook for about 10 minutes, allowing all those incredible aromatics to infuse the broth.

Add the Chicken

Add the chicken pieces to the pot and cook for 8-10 minutes, or until the chicken is cooked through. You can slice the chicken thinly before adding it to the pot, or leave it whole and shred it after cooking.

Add Mushrooms and Chilies

Stir in the sliced mushrooms and Thai bird’s eye chilies. Simmer for another 5-7 minutes, letting the mushrooms cook down and the chilies infuse the broth with heat.

Season the Soup

Now, it’s time to bring everything together! Stir in the fish sauce and lime juice. Taste and adjust the seasoning. If you want it spicier, add more chilies or chili paste. If you prefer it tangier, squeeze in more lime juice.

Final Touches

Remove the soup from the heat and discard the lemongrass stalks, galangal, and lime leaves. Stir in fresh cilantro for a burst of color and freshness.

Serve & Enjoy

Ladle the soup into bowls and serve it hot. You can garnish with extra cilantro, Thai chili paste, or even a squeeze of lime for an extra burst of brightness.

Nutrition Facts

Servings: 4
Calories per serving: 330
Total Fat: 22g
Saturated Fat: 16g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 720mg
Total Carbohydrates: 12g
Dietary Fiber: 2g
Sugars: 5g
Protein: 25g
Vitamin D: 10%
Calcium: 4%
Iron: 15%
Potassium: 560mg

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Tom Kha Gai Soup

With Jasmine Rice

A bowl of this soup is even more satisfying when served with a side of fragrant jasmine rice. The rice soaks up the flavorful broth and adds a nice, soft texture to each bite.

Topped with Extra Cilantro & Lime

For a pop of freshness, serve with extra cilantro leaves and a wedge of lime on the side. A squeeze of lime right before you dig in enhances the soup’s tangy profile.

As a Starter

Tom Kha Gai is also perfect as a starter for a larger Thai meal. Serve it alongside other Thai dishes like Pad Thai or Green Curry for a complete meal.

As a Standalone Dish

This soup is hearty enough to be enjoyed on its own, especially when you load it up with chicken and mushrooms. If you want a filling meal, serve it as-is with a nice side of bread or a Thai-inspired salad.

Additional Tips

Use Fresh Herbs

For the best flavor, use fresh herbs like cilantro, lime leaves, and lemongrass. These ingredients really make the soup pop!

Spice Level Adjustments

You can adjust the heat level by adding more or less of the Thai bird’s eye chilies. If you like it spicy, keep them whole; if you prefer a milder version, remove the seeds or use fewer chilies.

Galangal Substitution

If you can’t find galangal, ginger works fine as a substitute. While galangal has a distinct, sharp flavor, ginger still gives you that warming, spicy essence.

Make It Vegetarian

To make this soup vegetarian, simply swap out the chicken for tofu or tempeh, and use vegetable broth instead of chicken broth.

Keep It Fresh

This soup is best enjoyed right after making it when the flavors are at their freshest. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

FAQ Section

Q1: Can I make Tom Kha Gai without fish sauce?
A1: Yes! If you prefer a vegetarian version or can’t find fish sauce, you can substitute with soy sauce or tamari for a similar umami flavor.

Q2: Can I make this soup ahead of time?
A2: While it’s best fresh, you can prepare the broth in advance and store it in the fridge. Add the chicken and other ingredients just before serving to preserve the texture.

Q3: What’s the best way to store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Q4: Can I freeze this soup?
A4: While the soup can be frozen, it’s best to freeze only the broth and vegetables, not the coconut milk, as it may separate when thawed. To freeze, cool the soup and store it in a freezer-safe container for up to 3 months.

Q5: How do I make this soup spicier?
A5: Add more bird’s eye chilies, a spoonful of Thai chili paste, or even a dash of chili oil to amp up the heat. Adjust it based on your spice tolerance!

Q6: Can I use a different protein?
A6: Absolutely! You can substitute the chicken with shrimp, tofu, or even beef for a different twist.

Q7: What can I substitute for galangal?
A7: If you can’t find galangal, fresh ginger is a great substitute, though galangal has a more floral, sharp flavor.

Q8: Can I make this soup vegetarian or vegan?
A8: Yes, use tofu or tempeh instead of chicken and opt for vegetable broth and plant-based coconut milk. Just make sure to swap fish sauce for soy sauce or a vegan alternative.

Q9: How do I store the coconut milk leftovers?
A9: Leftover coconut milk can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 1 month.

Q10: What are some good side dishes to serve with Tom Kha Gai?
A10: You can serve it with a simple Thai salad, crispy spring rolls, or jasmine rice. A refreshing mango salad or some fried wontons also pair perfectly!

Conclusion

There’s no better way to embrace the bold, fresh flavors of Thai cuisine than with this Tom Kha Gai Soup. The balance of creamy coconut milk, zesty lime, and aromatic herbs will have you falling in love with every spoonful. Whether you’re craving something spicy and comforting or want to impress guests with a restaurant-worthy dish, this soup delivers on all fronts. So grab your ingredients, get cooking, and enjoy the heavenly flavors of Thailand in your own kitchen!

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