Tom kha gai, or Thai coconut chicken soup, is an ultra-comforting Thai soup infused with lemongrass, galangal, and makrut lime leaves. It’s creamy, citrusy, aromatic, not too spicy, and incredibly savory.

Tom kha soup is my favorite Thai soup recipe to make for dinner when the weather begins to drop in the fall. This easy and delicious Thai tom kha soup takes only 30 minutes to make and packs a lot of bold, mouthwatering flavors.

Ingredients

You can find all the ingredients for this tom kha gai recipe at your local Thai or Asian grocery store. Full measurements and links to all the ingredients I used are listed in the recipe card below.

• Chicken Thighs: use boneless, skinless chicken thighs cut into bite sized pieces or any other cut of chicken.
• Chicken Stock: is the base of the soup. Use a homemade chicken stock or a low sodium chicken stock.
• Galangal: adds a peppery, earthy and woody flavor that adds a deep aromatic flavor. It looks like ginger but has a much different flavor profile.
• Lemongrass: adds a citrusy, bright and fragrant ginger and lemon zest flavor.
• Makrut Lime Leaves: also known as kaffir lime leaves, add a bright, floral, citrusy flavor to the tom kha gai soup. Lime leaves are popular in Thai cuisine and are also used in my Thai red curry with chicken.
• Thai Chili: is an incredibly spicy chili pepper. A little goes a long way, adjust for your desired heat level.
• Oyster Mushrooms: typically this recipe calls for straw mushrooms, but oyster mushrooms are a more easily accessible alternative.
• Palm Sugar: is the main sweetener that adds a caramel-like flavor.
• Coconut Milk: adds a creamy, sweet flavor and texture to the soup.
• Fish Sauce: to season the chicken and add salty umami flavors into the soup.
• Lime Juice: adds some acidity and brightens up the tom kha soup.
• Green onion and cilantro: for garnish.

Substitutions and Additions

Substitutions

• Protein: beef, pork, shrimp, fish, or tofu.
• Stock: beef or vegetable stock.
• Mushrooms: shiitake mushrooms, or button mushrooms or a mix of all three.
• Sugar: granulated sugar, brown sugar or honey.

Additions

• Red Curry Paste: adds more aromatics and spices to the soup.
• Tomatoes: add extra acidity and tangy flavors.
• Vegetables: spinach, bok choy, carrots or zucchini for added textures and flavors.
• Heat: sambal oelek or prik nam pla (Thai dipping sauce) for added flavors and heat.

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

Here are the step-by-step instructions for how to make this tom kha gai recipe.

1. Marinate the chicken with the fish sauce for 10 minutes.

2. Bring the chicken stock to a boil, then add the chicken. Lower the heat and gently simmer for 10 minutes.

3. Then add coconut milk, galangal, lemongrass, lime leaves, Thai chilis, mushrooms and palm sugar. Bring to a gentle simmer, then cover and simmer for 5-6 minutes.

4. Add the fish sauce and lime juice and simmer for 2-3 minutes.

5. Garnish the tom kha gai with green onion and cilantro, and serve with steamed rice.

Storage Instructions

You can store any leftover tom kha gai (Thai coconut galangal soup) in an airtight container or jars in the refrigerator for up to 3 days.

Reheat: Heat the Thai coconut soup on the stove over medium heat until warm.

FAQ

Is tom kha gai spicy?

Mildly. This tom kha gai soup recipe only uses two Thai chili peppers, and you can deseed them to make them even less spicy. Alternatively, you can use more Thai chilies if you prefer a really spicy soup.

Can I make tom kha soup vegan?

Yes! You can easily make this tom kha recipe vegan by using vegetable broth instead of chicken stock, using more mushrooms or tofu instead of chicken, and substituting salt or soy sauce for fish sauce.

How do I adjust the flavors?

If the soup is too sour, add more palm sugar. If it is too salty, add more lime juice, palm sugar, or coconut milk. And if it is too spicy, add more coconut milk and palm sugar.

Tom Kha (Thai Coconut Chicken Soup) Recipe