Name: Authentic Tom Kha Gai (Thai Coconut Chicken Soup) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 2 cups chicken stock (unsalted, preferably homemade); ½ tsp table salt; 1 lb chicken thigh (boneless skinless, cut into 1-inch pieces); 1 stalk lemongrass (bottom half only, smashed and cut into 2-inch pieces); 12 thin slices galangal; 5 makrut lime leaves (twisted to bruise and torn into big chunks); 1-3 Thai chilies (to taste, smashed until broken or cut into large pieces); 2 Tbsp fish sauce; 1 tsp finely chopped palm sugar (or granulated sugar); 2 ½ Tbsp lime juice; 5.5 oz oyster mushrooms (torn into bite-size pieces); Chopped green onion and/or cilantro (for garnish); Jasmine rice (for serving)

Jump to Recipe· 4.2 from 13 reviews

There is something truly magical about a bowl of soup that comforts your soul while transporting your taste buds to the vibrant streets of Thailand. This Authentic Tom Kha Gai (Thai Coconut Chicken Soup) Recipe nails that tender balance of creamy coconut, fragrant herbs, and a subtle kick of heat. It’s a classic dish bursting with layers of flavor, featuring tender chicken, earthy mushrooms, and the unmistakable aroma of galangal and lemongrass, making it a favorite that’s as nourishing as it is delicious.

Ingredients You’ll Need

The image shows several ingredients arranged neatly on a white marbled surface. At the top left, there is a bunch of fresh green cilantro leaves, next to a clear glass measuring cup filled with white coconut milk. Below it, a clear glass bowl holds a light brown broth. Below the broth, another clear glass bowl contains small pieces of raw pink chicken. To the right of the bowls, there are clusters of light beige oyster mushrooms. Above the mushrooms, dark green kaffir lime leaves are spread out. To the right of the leaves, a small clear bowl holds crushed light yellow garlic or shallots. Next to that, a piece of fresh yellow galangal root lies near two pale green lemongrass stalks. Below, a small dark amber liquid is in a glass container. At the bottom right corner, a halved green lime and a whole green lime are placed beside two small red and orange chili peppers. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on a handful of fresh and pantry staples that come together to create a symphony of flavors. Each ingredient plays a crucial role in the overall taste, texture, and aroma of the soup, keeping it wonderfully authentic yet approachable.

Chicken stock (2 cups): Using unsalted or homemade stock provides a pure and rich base without overpowering saltiness.
Coconut milk (1 ½ cups): Adds a luscious creaminess and balances the heat and acidity perfectly.
Table salt (½ tsp): Enhances all the natural flavors without masking them.
Boneless skinless chicken thighs (1 lb): Their tenderness and flavor make all the difference over leaner chicken breast.
Lemongrass stalk (1 bottom half): Smashing and cutting it releases beautiful citrus notes essential to the soup’s bright character.
Galangal slices (12 thin slices): This cousin of ginger adds a unique peppery and pine-like flavor you won’t want to skip.
Makrut lime leaves (5 leaves): Tearing and bruising them intensifies the fragrant citrus aroma.
Thai chilies (1-3, to taste): Choose your heat level; smashing them breaks apart the spicy oils, lending a gentle kick.
Fish sauce (2 Tbsp): The umami superstar, bringing depth and saltiness in perfect harmony.
Palm sugar (1 tsp finely chopped): Its mild sweetness helps balance all the savory and tangy notes.
Oyster mushrooms (5.5 oz): Their tender yet meaty texture adds earthiness that elevates the soup’s heartiness.
Lime juice (2 ½ Tbsp): The fresh acidity that brightens every spoonful and ties the flavors together beautifully.
Chopped green onion and/or cilantro: These fresh herbs are the perfect finishing touch for color and fresh flavor.
Jasmine rice (optional): Ideal for soaking up the savory broth when serving the soup as a meal.

How to Make Authentic Tom Kha Gai (Thai Coconut Chicken Soup) Recipe

Step 1: Simmer the Chicken

Begin by bringing your chicken stock to a gentle boil. Add the salt and the chicken thigh pieces, then lower the heat to let everything simmer gently for about 15 minutes. This slow simmer ensures the chicken becomes tender and juicy while imbuing the broth with rich flavor — the very heart of this Authentic Tom Kha Gai (Thai Coconut Chicken Soup) Recipe.

Step 2: Infuse with Herbs and Coconut Milk

Once the chicken is tender, it’s time to add all the aromatic elements that make this soup uniquely Thai. Stir in the creamy coconut milk alongside the smashed lemongrass, galangal slices, torn makrut lime leaves, spicy chilies, and oyster mushrooms. Add half the fish sauce and the palm sugar. Simmer everything gently for 5 minutes, allowing the flavors to meld into that iconic fragrant broth we all crave.

Step 3: Adjust Flavor and Add Lime Juice

This is where your palate takes the lead. Taste the soup and add more fish sauce if you prefer it saltier or more savory depth. Then, turn off the heat and gently stir in about 2 tablespoons of lime juice to brighten the soup. Adjust lime juice to your liking. The vibrant, tangy punch is what really brings this Authentic Tom Kha Gai (Thai Coconut Chicken Soup) Recipe to life.

Step 4: Garnish and Serve

Finally, top your soup with chopped green onions and cilantro for freshness and a pop of color. Remove the herb stalks and lime leaves before serving — as they are meant to flavor the broth, not to be eaten directly. Serve hot, optionally paired with warm jasmine rice to soak up all the delicious broth.

How to Serve Authentic Tom Kha Gai (Thai Coconut Chicken Soup) Recipe

A black bowl filled with a creamy white soup base, containing multiple layers of ingredients including light beige sliced mushrooms, darker brown mushroom pieces, thinly sliced white root vegetables, small red chili, green sliced herbs, and a small sprig of fresh green cilantro placed on top. The bowl is resting on a red textured cloth over a white marbled surface, with a small green plant blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple fresh herbs like green onions and cilantro add an irresistible freshness to each spoonful. Sprinkling them just before serving keeps their bright flavor intact and complements the creamy, rich broth perfectly.

Side Dishes

This soup shines as part of a larger Thai meal, especially when paired with fragrant jasmine rice and light vegetable stir-fries or fresh spring rolls. The clean yet complex flavors of the soup balance well with savory or crisp sides.

Creative Ways to Present

For an inviting presentation, serve the soup in individual coconut bowls or place a few kaffir lime leaves decoratively on top. If you’re hosting, consider making smaller appetizer servings in shot glasses to give your guests a tasty preview of your authentic Thai meal.

Make Ahead and Storage

Storing Leftovers

Cool leftover soup to room temperature and store it in an airtight container in the refrigerator for up to 3 days. The flavors often deepen with time, making it a perfect make-ahead meal.

Freezing

While you can freeze the soup, keep in mind that coconut milk’s texture may separate upon thawing. To minimize this, gently reheat and stir well before serving. It’s best to freeze without garnishes or lime juice and add fresh afterward.

Reheating

Reheat over low heat on the stove to gently warm the soup without breaking the delicate coconut milk. Stir frequently and add a splash of chicken stock if it feels too thick. Finish with fresh lime juice and garnishes for the best results.

FAQs

Can I use chicken breast instead of chicken thigh?

Yes, but chicken thighs are preferred for their tenderness and juiciness, which suit this soup’s creamy broth better. If you use breast, simmer it gently to avoid drying out.

Is galangal the same as ginger?

Galangal and ginger are related but have distinct flavors. Galangal has a sharper, piney, and slightly citrusy taste essential for authentic Tom Kha Gai, so try not to substitute it if you want classic flavor.

What if I can’t find makrut lime leaves?

Makrut lime leaves bring a unique aroma, but if unavailable, you can use a small amount of lime zest as an alternative. The soup will still be delicious but slightly less fragrant.

How spicy is this soup?

The heat depends on how many Thai chilies you use and how much you break them up. Start with one and add more if you want a spicier kick. The creamy coconut milk helps mellow the heat beautifully.

Can this soup be made vegetarian?

You can make a vegetarian version by substituting vegetable stock for chicken stock and using soy sauce instead of fish sauce. Use mushrooms and tofu to add texture and keep the soup hearty.

Final Thoughts

Cooking this Authentic Tom Kha Gai (Thai Coconut Chicken Soup) Recipe is like opening a little window into Thai culture and flavor traditions right from your own kitchen. It’s not just a soup; it’s an experience filled with warmth, vibrancy, and pure comfort. I can’t recommend enough giving it a try and sharing it with people you love because every spoonful feels like a cozy hug wrapped in exotic elegance.