Authentic Tom Kha Gai Recipe – Thai Coconut Chicken Soup
If you love Thai food but prefer something milder than Tom Yum, then Tom Kha Gai (ต้มข่าไก่) — a Thai coconut chicken soup — is the perfect choice.
Creamy, aromatic, and slightly tangy, this soup beautifully balances rich coconut milk with fresh herbs like galangal, lemongrass, and kaffir lime leaves.
The name literally means “boiled galangal chicken soup” — “Tom” = boil, “Kha” = galangal, “Gai” = chicken.
It’s one of Thailand’s most beloved comfort dishes — soothing, fragrant, and full of depth.
🥥 Why You’ll Love This Recipe
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✅ Authentic Bangkok-style flavor – straight from Thai home kitchens.
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✅ Creamy yet refreshing – not too spicy, ideal for all palates.
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✅ Simple ingredients – easily found at Asian grocery stores.
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✅ Ready in 30 minutes – quick and wholesome meal idea.
🧂 Ingredients (Serves 2–3)
| Ingredient | Amount |
|---|---|
| Chicken breast or thighs (sliced thinly) | 200 g |
| Coconut milk | 1 ½ cups |
| Chicken stock or water | 1 cup |
| Galangal (sliced) | 5–6 slices |
| Lemongrass (cut into 2-inch pieces, smashed) | 2 stalks |
| Kaffir lime leaves (torn) | 3–4 leaves |
| Thai bird’s eye chilies (lightly crushed) | 3–5 |
| Straw mushrooms (halved) | 1 cup |
| Fish sauce | 2 tbsp |
| Lime juice | 2–3 tbsp |
| Palm sugar (or brown sugar) | 1 tsp |
| Fresh cilantro (for garnish) | few sprigs |
| Optional: chili oil or chili paste | for extra heat |
🍳 Step-by-Step Instructions
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Simmer the herbs:
In a pot, add chicken stock, lemongrass, galangal, and kaffir lime leaves. Bring to a boil and simmer for 5 minutes until aromatic. -
Add the chicken:
Add sliced chicken and cook until it turns white (about 2–3 minutes). -
Pour in coconut milk:
Gently pour in the coconut milk and stir well. Keep heat low to avoid curdling. -
Add mushrooms and seasoning:
Add straw mushrooms, fish sauce, and sugar. Simmer for another 3 minutes. -
Balance the flavor:
Turn off the heat, then add lime juice to keep the tangy freshness. Adjust saltiness or sourness to taste. -
Serve:
Garnish with cilantro and drizzle a bit of chili oil if desired. Serve hot with jasmine rice or enjoy it on its own.
🌿 Pro Tips for Perfect Tom Kha Gai
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Never boil coconut milk too hard — it can separate. Keep the heat gentle.
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Add lime juice after turning off the heat for the best fresh flavor.
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For a vegetarian version, replace chicken with tofu and use soy sauce instead of fish sauce.
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Add more chilies if you prefer the Tom Kha Gai Nam Khon (spicier) style.
📍 Where to Try Tom Kha Gai in Thailand
When visiting Bangkok or Chiang Mai, you’ll find this soup at nearly every local eatery.
Top recommendations include:
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Bo.lan Restaurant (Bangkok) – refined, authentic Thai recipes using local ingredients.
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Som Tam Nua (Bangkok Siam Square) – home-style tom kha with balanced spice.
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SP Chicken (Chiang Mai) – simple, rustic version served with sticky rice.
🔍 FAQ
Q: What does Tom Kha Gai mean in English?
A: It means “chicken soup with galangal.” “Tom” = boil, “Kha” = galangal, “Gai” = chicken.
Q: Is Tom Kha Gai spicy?
A: It’s mildly spicy — more creamy and aromatic than hot. Perfect for those who find Tom Yum too spicy.
Q: Can I make Tom Kha Gai ahead of time?
A: Yes! Store it in the fridge for up to 2 days. Gently reheat without boiling to keep the coconut milk smooth.
❤️ Final Thoughts
Tom Kha Gai is a heartwarming Thai soup that combines the comfort of coconut milk with the freshness of Thai herbs.
It’s light yet satisfying, creamy yet balanced — a true reflection of Thai culinary harmony.
Whether you’re craving Thai comfort food or learning new Asian recipes, this Tom Kha Gai recipe will bring the warmth of Thailand straight to your kitchen.
