Authentic Tom Kha Gai Soup

Why You’ll Love This Recipe

• A perfect balance of savory, tangy, spicy, and creamy flavors.

• Uses authentic Thai ingredients for a truly traditional taste.

• Quick and easy to make in under 45 minutes.

• Can be served on its own or alongside jasmine rice for a complete meal.

• Easily adaptable to your spice preference.

Ingredients

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

• Chicken stock

• Coconut milk

• Table salt

• Boneless, skinless chicken thighs

• Lemongrass

• Galangal

• Makrut lime leaves

• Thai chilies

• Fish sauce

• Palm sugar or granulated sugar

• Oyster mushrooms

• Lime juice

• Green onion and/or cilantro for garnish

• Jasmine rice, optional for serving

Directions

1. Bring chicken stock to a boil, then add salt and chicken thighs. Simmer gently for about 15 minutes, until the chicken is fork tender.

2. Stir in coconut milk, lemongrass, galangal, makrut lime leaves, chilies, mushrooms, half the fish sauce, and sugar. Simmer for 5 minutes to allow flavors to infuse.

3. Taste and adjust seasoning with more fish sauce if needed. Turn off the heat, stir in lime juice, and taste again, adjusting as necessary.

4. Garnish with chopped green onions and cilantro.

5. Serve hot, with jasmine rice on the side if desired.

Servings and timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

Variations

• Substitute chicken breast for chicken thighs, but cook only briefly to avoid drying out.

• Add other vegetables such as straw mushrooms, baby corn, or bok choy for more texture.

• For a lighter version, reduce coconut milk and increase chicken stock.

• Make it vegetarian by swapping chicken for tofu and using vegetable stock.

• Add a splash of chili oil for extra heat.

Storage/Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat gently on the stovetop over medium-low heat to prevent curdling of the coconut milk.

• Avoid boiling when reheating, as it may separate the soup.

• Not recommended for freezing due to changes in texture from coconut milk.

FAQs

1. What does Tom Kha Gai mean?

It translates to “boiled galangal chicken,” highlighting galangal as a key ingredient.

2. Can I use ginger instead of galangal?

While ginger can be substituted in a pinch, the flavor will be different since galangal has a sharper, more citrusy taste.

3. Do I need to eat the lemongrass, galangal, and lime leaves?

No, these aromatics are meant for infusion only and should be removed before serving or avoided while eating.

4. How spicy is this soup?

The spice level depends on how many Thai chilies you use. You can make it mild or fiery depending on your preference.

5. Can I make Tom Kha Gai ahead of time?

Yes, but for the best flavor, add the lime juice just before serving to keep the soup fresh and tangy.

6. Is this soup gluten-free?

Yes, as long as you use a gluten-free fish sauce.

7. What can I serve with Tom Kha Gai?

It’s often served with jasmine rice or as part of a Thai meal with other dishes like curries and stir-fries.

8. Can I make this vegetarian?

Yes, substitute chicken with tofu or vegetables and use vegetable broth instead of chicken stock.

9. Why did my coconut milk separate?

Coconut milk can split if boiled too hard. Keep the heat gentle when cooking and reheating.

10. Can I freeze Tom Kha Gai?

Freezing is not recommended, as the texture of coconut milk and mushrooms can change when thawed.

Conclusion

Authentic Tom Kha Gai is a comforting Thai soup that beautifully combines coconut milk’s richness with the brightness of lime and the fragrance of fresh herbs. It’s quick to prepare, deeply satisfying, and can be tailored to suit any spice preference. Whether enjoyed on its own or alongside a full Thai meal, this soup is sure to become a favorite at your table.