Tom Kha Gai Thai Chicken Soup
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This Thai chicken soup recipe, tom kha gai, combines chicken and mushrooms in a coconut broth infused with galangal, lemongrass and lime leaves. Lime juice and fish sauce balance the richness, with chilies added to taste.
I first decided to make it after a Thai massage put me in the mood for Thai food. I used bottled lemongrass and galangal, light coconut milk and extra lime juice when I didn’t have lime leaves, and enjoyed the result.
Tom Kha Gai Thai Chicken Soup at a Glance
Prep: 15 minutes
Cook: About 25 minutes
Total: About 40 minutes
Servings: 4
Main ingredients: Chicken, mushrooms, coconut milk and aromatics
Method: Infuse and strain the broth, then cook the chicken
Why You’ll Love It
- Aromatic broth: Galangal, lemongrass and lime leaves flavor the stock.
- Balanced seasoning: Lime juice, fish sauce and a little sugar balance sourness and salt.
- Adjustable heat: Choose how many chilies to add.
- Strained broth: Woody aromatics are removed before the chicken and mushrooms go in.
Tom Kha Gai Thai Chicken Soup Ingredients
The complete ingredients list and quantities are in the recipe card below.
- Chicken thighs: Slice thinly and evenly. Breast works too, but is less forgiving if overcooked.
- Galangal: This has a different flavor from ginger. Fresh or bottled galangal can be used as described in the card.
- Lemongrass: Bruise fresh stalks to release their flavor, then strain out the woody pieces.
- Makrut lime leaves: Also sold as kaffir lime leaves, these add citrus aroma. Remove whole leaves after infusing.
- Coconut milk: Full-fat gives a richer broth; I’ve used light coconut milk too.
- Fish sauce and lime juice: Taste before adding extra. Fish sauce already contributes salt.
- Mushrooms: Slice so they cook quickly with the chicken.
How to Make Tom Kha Gai Thai Chicken Soup
The full instructions with weights and measurements are in the recipe card below.
- Infuse: Simmer the stock with lemongrass, galangal, cilantro stems and lime leaves.
- Strain: Remove the woody aromatics.
- Cook: Add chicken and mushrooms and simmer until the chicken is fully cooked.
- Season: Add coconut milk, lime, fish sauce, sugar and chili, then finish with cilantro.
Equipment
- Saucepan: Use a size that holds the broth and chicken comfortably.
- Heatproof bowl: Catch the stock when straining.
- Chef’s knife: Slice the chicken and aromatics.
- Cutting board: Keep raw chicken separate from herbs used for serving.
- Measuring cups and spoons: Measure the stock, coconut milk and seasonings.
You’ll also need a fine-mesh sieve and food thermometer.
Tips for the Best Tom Kha Gai Thai Chicken Soup
- Slice the chicken evenly: Thin, even slices cook more predictably.
- Strain the aromatics: Lemongrass and whole lime leaves can be tough to chew.
- Check the chicken: The largest pieces should reach 165°F (74°C). Five minutes is only an estimate.
- Heat gently after adding coconut milk: Avoid a hard boil.
- Taste at the end: Adjust lime, fish sauce and chili a little at a time.
Substitutions and Variations
- Chicken breast: Use thin slices and stop cooking when done.
- Shrimp: Add later because shrimp cook faster; check for firm, pearly and opaque meat.
- Tofu: Use tofu with vegetable stock and a suitable fish-sauce alternative for a meat-free adaptation.
- Gluten-free: Check the stock, fish sauce and bottled aromatics.
- Dairy-free: Coconut milk is used instead of dairy milk; check all packaged ingredients.
Serving Suggestions
Serve in bowls for lunch or dinner, with rice separately if you want it. Crisp popiah offer a different texture as an accompaniment.
How to Store Tom Kha Gai Thai Chicken Soup
- Refrigerate: Refrigerate promptly in covered containers; eat within 3 to 4 days.
- Freeze: Freeze for up to 2 months for best quality. Coconut milk may separate a little.
- Reheat: Thaw in the refrigerator and reheat gently, stirring, until the chicken and soup reach 165°F (74°C).
Tom Kha Gai Thai Chicken Soup FAQs
You can make a different soup with ginger, but it won’t have galangal’s distinctive flavor. Use fresh or bottled galangal if you can.
Strain out the woody pieces and whole leaves used to infuse the broth. Any extra garnish should be very finely sliced and tender; omit fibrous pieces.
Yes. I’ve used it successfully. The broth will be less rich than with full-fat coconut milk.
Both are chicken and coconut soups. This card simmers the aromatics for 15 minutes; the other method uses a shorter simmer followed by a standing infusion, with slightly different seasoning quantities.
Authentic Thai Chicken Soup Recipe
Ingredients
- 2 fresh lemongrass sticks, in 2-inch (5cm) pieces (or 2 teaspoons bottled chopped lemongrass)
- 3 cups chicken stock (about 710ml)
- 1 to 2 fresh Thai red chilies (seeded and thinly sliced, to taste)
- 20 g fresh galangal (20g, peeled and thickly sliced, or 2 teaspoons bottled chopped galangal)
- 2 teaspoons cilantro (fresh coriander) roots and stems
- 4 makrut lime leaves
- 1 pound boneless skinless chicken thigh (450g, thinly sliced)
- 7 oz (200g) sliced mushrooms
- 2 tablespoons lime juice
- 1 cup coconut milk (240ml)
- 1 teaspoon grated palm sugar or brown sugar
- 2 tablespoons fish sauce
- 2 shredded fresh makrut lime leaves
- 1 fresh lemongrass stalk (only the tender inner core, sliced paper-thin; omit if fibrous)
- ¼ cup cilantro leaves (loosely packed, or to taste)
Method
- If you’re using fresh lemongrass, cut it into 2-inch (5cm) pieces and bash them with a kitchen knife to help release the flavor.
- Put the stock in a pan with the lemongrass, galangal, cilantro roots and stems, and whole lime leaves.
- Bring to a boil then turn the heat down and simmer for 15 minutes.
- Strain the stock into a bowl.
- Rinse out the pot then return the strained stock into there.
- Add the chicken and mushrooms.
- Simmer gently until the largest chicken pieces reach 165°F (74°C), about 5 minutes or longer depending on thickness.
- Now you can stir in the lime juice, coconut milk, sugar, chilies and fish sauce.
- Heat the soup through until it is almost boiling but not quite.
- Remove from the heat and add cilantro. If using extra lime leaf or lemongrass, use only very finely sliced tender pieces; omit any fibrous garnish. Serve hot.
Notes
More Recipes to Try
- Tom kha gai with a standing infusion offers the other method.
- Chicken tortilla soup has a different seasoning and tomato broth.
- Chicken wonton soup adds filled dumplings and cabbage.
A fragrant broth and carefully balanced lime and fish sauce are what I enjoy about tom kha gai. Adjust the heat to your taste and add the cilantro just before serving.
