Short Description

A creamy, aromatic Thai soup featuring tender chicken and mushrooms in a fragrant coconut broth infused with lemongrass, galangal, kaffir lime leaves, and brightened with lime and cilantro.

Why You’ll Love This Recipe

  • Vibrant flavors: Tangy lime, fragrant lemongrass, and warming galangal create an authentic taste
  • Comforting yet light: Creamy coconut milk with lean protein and mushrooms makes it satisfying but not heavy
  • Quick and easy: Prep and cook in under 30 minutes—ideal for weeknights
  • Customizable heat: Adjust chili to control spiciness

Authentic Tom Kha Gai Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 3 cups chicken broth
  • 1 can (13.5 oz) full‑fat coconut milk
  • 2 stalks lemongrass, trimmed and smashed
  • 4–6 slices galangal (or ginger if unavailable)
  • 5–6 kaffir lime leaves, torn
  • 1 cup cooked chicken breast or thigh, thinly sliced
  • 1 cup mushrooms (straw or button), sliced
  • 1 small red chili or Thai bird’s eye chili, halved
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp palm sugar or brown sugar
  • Fresh cilantro, chopped, for garnish
  • Scallions, thinly sliced, for garnish
  • Lime wedges, for serving

Directions

  1. Infuse the Broth
    In a soup pot, combine chicken broth and coconut milk. Add smashed lemongrass, galangal slices, and torn kaffir lime leaves.
  2. Simmer for Flavor
    Bring to a gentle simmer over medium heat. Cook for 10–15 minutes to allow the aromatics to infuse the broth.
  3. Add Mushrooms and Chili
    Stir in sliced mushrooms and halved chili. Simmer for another 5 minutes until mushrooms soften and chili flavor melds.
  4. Cook the Chicken
    Add the sliced cooked chicken and gently simmer until just heated through—about 2–3 minutes (if raw, simmer 5–7 minutes until fully cooked).
  5. Season and Balance
    Stir in fish sauce, lime juice, and palm sugar. Taste the broth and adjust fish sauce, juice, or sugar to achieve the perfect balance of salty, sour, and sweet.
  6. Remove Aromatics
    Use a slotted spoon to remove and discard pieces of lemongrass, galangal, and kaffir lime leaves.
  7. Serve and Garnish
    Ladle soup into bowls. Garnish with chopped cilantro and scallions. Serve hot with lime wedges for extra brightness.

Servings And Timing

  • Yields 4 servings
  • Prep time: ~10 minutes
  • Cook time: ~15 minutes
  • Total time: ~25 minutes

Variations

  • Vegetarian version: Substitute vegetable broth for chicken and use tofu or extra mushrooms
  • Extra heat: Add an extra bird’s eye chili or a pinch of red chili flakes
  • Seafood twist: Swap chicken for shrimp or fish; adjust cooking time accordingly
  • Nutty richness: Stir in a teaspoon of Thai roasted chili paste or a splash of coconut cream for added depth

Storage/Reheating

  • Refrigerator: Store in an airtight container for up to 2 days
  • Freezing: Not recommended—texture of coconut milk may change
  • Reheating: Warm gently on the stove over low heat, stirring occasionally. Add a splash of broth or coconut milk if the soup thickens

FAQs

How spicy is this soup?
It has a gentle kick from the chili. To increase heat, add more chilies or include seeds; for mild, remove seeds or omit chili entirely.

Can I use ginger instead of galangal?
Yes—ginger is a suitable substitute, though galangal gives a more authentic flavor.

Can I make this soup ahead of time?
Yes—the broth can be prepared a day ahead. Reheat and add chicken and garnishes just before serving.

Is Tom Kha Gai gluten‑free?
Yes—check that your fish sauce and palm sugar are certified gluten‑free.

What mushrooms work best?
Straw mushrooms are traditional, but button or cremini mushrooms are excellent substitutes.

Can I use light coconut milk?
You can, but full‑fat yields a richer and creamier texture.

What can I serve with it?
It pairs beautifully with jasmine rice or Thai sticky rice to complete the meal.

Can I add vegetables?
Yes—baby corn, spinach, or bell peppers work well with only a few minutes additional simmer time.

How do I keep it tangy?
Add a small squeeze of fresh lime juice to each bowl before serving to maintain brightness.

Is it kid‑friendly?
Yes—omit the chili or reduce the amount for a mild, fragrant soup that kids will enjoy.

Conclusion

Authentic Tom Kha Gai Soup is an irresistible blend of creamy coconut broth, tangy lime, fragrant aromatics, and tender chicken—ready in just under 30 minutes. Easy to adapt and always comforting, it’s the perfect way to bring the vivid flavors of Thailand to your kitchen. Enjoy this soul-warming soup any night of the week!

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Authentic Tom Kha Gai Soup

Authentic Tom Kha Gai Soup


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  • Author: Ezabella
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

A creamy, aromatic Thai soup made with chicken, mushrooms, and a fragrant coconut broth infused with lemongrass, galangal, and kaffir lime leaves, finished with lime and cilantro.


Ingredients

3 cups chicken broth

1 can (13.5 oz) full‑fat coconut milk

2 stalks lemongrass, trimmed and smashed

46 slices galangal (or ginger if unavailable)

56 kaffir lime leaves, torn

1 cup cooked chicken breast or thigh, thinly sliced

1 cup mushrooms (straw or button), sliced

1 small red chili or Thai bird’s eye chili, halved

2 tbsp fish sauce

1 tbsp lime juice

1 tsp palm sugar or brown sugar

Fresh cilantro, chopped, for garnish

Scallions, thinly sliced, for garnish

Lime wedges, for serving


Instructions

  1. In a soup pot, combine chicken broth and coconut milk. Add lemongrass, galangal, and kaffir lime leaves.
  2. Bring to a gentle simmer over medium heat and cook for 10–15 minutes to infuse the broth.
  3. Add sliced mushrooms and chili. Simmer for 5 minutes until mushrooms soften.
  4. Add cooked chicken and simmer for 2–3 minutes to heat through.
  5. Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed.
  6. Remove lemongrass, galangal, and lime leaves with a slotted spoon.
  7. Ladle soup into bowls and garnish with cilantro and scallions. Serve with lime wedges.

Notes

  • Use ginger if galangal is unavailable.
  • To make vegetarian, substitute tofu and vegetable broth.
  • Full-fat coconut milk gives the richest flavor and texture.
  • Do not boil vigorously—keep a gentle simmer to preserve flavors.
  • Add fresh lime juice just before serving to keep it tangy.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 bowl
  • Calories: 290
  • Sugar: 4g
  • Sodium: 720mg
  • Fat: 22g
  • Saturated Fat: 17g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 35mg

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