Best Ever Tom Kha Gai Soup Recipe
Craving something cozy, creamy, and full of flavor? This Tom Kha Gai—Thai chicken coconut soup—is tangy, fragrant, and ready in under 30 minutes. It’s the perfect balance of comfort and brightness, thanks to rich coconut milk, fresh herbs, and a splash of lime.
The Difference Between Tom Yum and Tom Kha Gai
Tom Yum and Tom Kha Gai are both beloved Thai soups, but their flavor profiles are quite different. While Tom Yum is bold, spicy, and sour with a clear broth, Tom Kha Gai is creamy and milder thanks to the richness of coconut milk and a delicate balance of herbs.
Fresh chilies (for garnishing) – Thinly slice and add for color and optional heat.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no cost to you. I only recommend products I believe will be helpful to you. If you decide to purchase products through my links, please know that I truly thank you.
Boneless chicken thigh – Slice into bite-sized pieces; simmer gently to keep the meat tender and juicy.
Green cabbage – Chop into bite size and add toward the end for a light crunch and subtle sweetness.
Galangal (sliced) – Simmer in the broth to infuse a citrusy, pine-like aroma; remove before serving.
Kaffir lime (Makrut) leaves – Tear or bruise before adding to the soup to release their floral, citrusy oils.
Lemongrass (bruised and sliced bias) – Crush slightly to release its fragrant oils, then simmer in the broth.
Shallots or onion – Slice and add early to build savory depth and mild sweetness in the broth.
Tamarind paste or tamarind concentrate – Stir in for a gentle tang and complex sourness that complements the lime juice.
Fresh lime juice – Make sure to add it after turning the heat off for a fresh, zesty brightness that lifts the whole soup without turning slightly bitter.
Fish sauce – Season the soup with this salty, umami-rich liquid to bring out authentic Thai flavor.
Water – Acts as the base for simmering the herbs, chicken, and vegetables.
Coconut milk – Adds a creamy, smooth texture and mellow sweetness that defines Tom Kha Gai; dilute as needed for a lighter consistency. A few good brands include Aroy-D, Chaokoh, and Thai kitchen.
Dried chilies (optional) – Toast and float on top of the soup before serving for a smoky, mild heat and decorative touch.
Oil (optional) – Can be used to briefly sauté the dried chilies before adding liquid for extra flavor, fragrant, and chili oil.
Oyster mushrooms – Tear or slice into pieces and simmer until just tender; they soak up the broth beautifully.
Cilantro (for garnishing) – Sprinkle on top just before serving for a fresh, herbal finish.
How to Make Thai Coconut Chicken Soup
Boil the broth : Optionally, start out with toasting dried chilies in oil. Set then aside. Simmer sliced galangal, lemongrass, shallots, Makrut lime leaves, and tamarind concentrate to infuse it with aromatic flavor.
Add chicken : Cut into bite-sized pieces and simmer without stirring for about 10 -1 5 minutes until cooked through.
Add vegetables : Skimming off scum and add chopped cabbage and mushroom and cook until the soup boils again.
Finish the soup : Season with fish sauce, and coconut milk; simmer briefly. Turn the heat off and add fresh lime juice and cilantro.
Relate Recipes
- Tom Yum Gai: Thai hot and sour soup with chicken
- Tom Yum Goong : Thai hot and sour soup with shrimp
- Tom Yum Pla : Thai hot and sour soup with fish
- Tom Yum Soup Noodle
Tom Kha Gai
Equipment
Ingredients
- 1 tbsp vegetable oil (optional for toasting dried chilies creating chili oil)
- 4-5 dried chilies (optional for garnishing)
- 900 mL water
- 5 slices galangal Click on the link for dried galangal.
- 2 lemongrass (Bruised then slice bias)
- 3 shallots (or half onion)
- 5-6 leaves Makrut lime leaves
- 1 ½ tbsp tamarind paste (Or tamarind concentrate. Click on the link for the brand that I use.)
- 1.5 lbs boneless chicken thigh (cut into bite sizes)
- 3 cups oyster mushrooms
- 1/2 cup green cabbage (chop into bite sizes)
- 7 tbsp fish sauce (Click on the link for the brand that I use.)
- 600 mL coconut milk (or use 1 can -400 mL then add 200 mL water to wash the can creating thinner coconut milk.)
- 2-3 fresh chilies (optional for garnishing)
- 1 tbsp cilantro for garnishing
- 2 tbsp fresh lime juice
Instructions
Toast Dried Chilies (Optional Step)
- Add oil to the pot and toast dried chilies in medium heat until a little darker and fragrant. Take the toasted chilies out and set aside.
Broth Preparation
- Bring the water to a boil. Meanwhile, slice the galangal, lemongrass, and shallots, and devein the Makrut lime leaves. If you don’t plan to eat the galangal and lemongrass, slice them into large pieces so they’re easier to remove later.
- Once the water is boiling, add the herbs and tamarind concentrate. Let it continue to boil until fragrant. (About 5 minutes)
Add the chicken
- Cut the chicken thighs into bite-sized pieces (skin-on or skinless, as you prefer). Once the broth is aromatic, reduce to medium heat and add the chicken. Cover or leave uncovered and simmer for 10 – 15 minutes without stirring to avoid developing a strong chicken odor.
Prepare the vegetables and garnishes
- While the chicken is cooking, trim the roots off the mushrooms and tear them into bite-sized pieces if needed. Cut the cabbage into bite-sized chunks. Chop cilantro and slice fresh chilies for garnish. Squeeze fresh lime juice (about 2 tablespoons) and set it aside.
- Once the chicken cooks through (turning white and easy to cut through with a spatula.), feel free to scoop out the herb and scum.
Assemble and season the soup
- Add the mushrooms and cabbage to the soup and season with fish sauce. Bring the soup back to a gentle boil (about 2–3 minutes).
- Stir in the coconut milk and simmer for 1 more minute, then turn off the heat.
- Turn the heat off. Add the lime juice and adjust seasoning to taste. Garnish with fried dried chilies, fresh chilies, and cilantro. Serve hot with steamed rice or enjoy on its own!
Video
@stickyricethaikitchen How to impress your mama in less than 30 minutes! Full recipe in my IG comment. Tom Kha Gai or the Thai Coconut Chicken Soup recipe. #tomkhagai#ต้มข่าไก่#thairecipe#thaicuisine#easyrecipe#mamasday#mothersday#cincodemayo#healthyrecipe #tiktokfood #realfood #fullproofrecipe
♬ Cupid – Twin Ver. (FIFTY FIFTY) (Sped Up Version) – FIFTY FIFTY
