Tom Kha Gai Authentic Thai Coconut Chicken Soup Recipe!

This is the BEST EVER & the Authentic Tom Kha Gai, Thai coconut soup recipe.

What is Tom Kha Gai?

Tom means “soup” and Kha refers to galangal, an aromatic root vegetable. Galangal may look similar to ginger, but the flavor is completely different. While ginger is more pungent and spicy, galangal has a milder, earthier aroma with a slightly citrusy note.
Gai means chicken, which is why this version of the soup includes chicken. Interestingly, the actual name of the soup is Tom Kha—and the word that follows simply indicates the main protein. For instance, if your Tom Kha includes shrimp (koong), it becomes Tom Kha Koong.

Tom Kha vs. Tom Yum

Tom Kha and Tom Yum are two of Thailand’s most iconic soups—but they’re quite different in taste. Tom Yum is clear, tangy, and spicy, usually made with lemongrass, lime juice, and chili paste. In contrast, Tom Kha is richer and creamier thanks to the addition of coconut milk. It still has the tang; however, it’s mellowed out with sweetness and a silky texture.

TAP HERE FOR MY TOM YUM KOONG RECIPE

If you love Thai soups, dont’s miss my Thai Basil Fried Rice, Drunken Noodles, Thai Grilled Chicken Salad or Pad See Ew Recipes!  Also, check out more Asian at Home Thai Recipes!

Check out more Asian at Home Thai Recipes!

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TAP HERE FOR DRUNKEN NOODLES RECIPE

TAP HERE FOR TAHI GRILLED CHICKEN SALAD RECIPE

Ingredients You’ll Need for this Recipe

• Chicken broth
• Lemongrass
• Galangal
• Shallots
• Palm sugar
• Fish sauce
• Coconut milk
• Tomato
• Mushrooms (oyster, beech, or your favorite)
• Kaffir lime leaves
• Thai chilies
• Chicken
• Green onions
• Cilantro
• Freshly squeezed lime juice

How to Make Tom Kha Gai at Home

So yes, you can use chicken, shrimp, beef, pork, tofu, or extra vegetables to your taste!
This coconut-ty and creamy soup is perfect to warm your soul, heart, and body during this time of year. Are you ready? Let’s get started!

Step 1: Prep the Aromatics

Begin by cutting 1 large or 2 small lemongrass stalks into small pieces and cleaning 2 oz galangal. Next, remove the stems from 1 to 3 Thai chilis. Then, pound the lemongrass with a mortar and pestle, followed by the galangal and Thai chilis. This process helps release their natural aroma and oils.

Step 2: Prepare the Veggies and Protein

Dice 2 medium or 4 small shallots. Then, cut 1 large tomato into 8 to 10 wedges. Afterward, remove stems from 2 to 3 kaffir lime leaves. Remove the stems from 2 to 3 kaffir lime leaves. Then, clean and separate 5 oz of your favorite mushrooms (I like oyster or beech mushrooms for this recipe).

If you can’t find fresh kaffir lime leaves at your local Asian grocery store, no worries—use dried ones instead! Dried kaffir lime leaves are also easy to find on Amazon.

Slice 2 tsp of palm sugar if you’re using a hardened one. Alternatively, regular sugar works too, though palm sugar gives a milder, more rounded sweetness.

Chop 2 green onions and a handful of cilantro to use as garnish later. As for the protein, cut 1 chicken breast into bite-size pieces and set it aside.

Step 3: Cook the Soup

Pour chicken broth into a wok or medium-sized pot. Once that’s done, add the lemongrass, galangal, and shallots. Bring it to a boil over medium-high heat. Then, add palm sugar, 2 tbsp fish sauce, 1 can (13.5 oz) of coconut milk, tomatoes, mushrooms, lime leaves, Thai chilies, and chicken. Stir gently and bring it to a light simmer. After that, reduce the heat to medium and continue to simmer for 6 minutes, or until the chicken is fully cooked.

It’s important to cook it low and gentle. Also, stir in one direction to prevent the coconut milk from separating.

At this point, you can add some chili oil for extra kick if you like. Personally, I prefer it creamy and smooth just the way it is. ☺️

Add green onion and cilantro, then turn off the heat. Finally, add lime juice. 1/4 cup if you want a creamier soup or 1/3 cup if you’re after a more tangy finish.

Give it one last gentle stir and serve with warm cooked jasmine rice.

Enjoy!

Authentic Tom Kha Gai

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5 from 14 reviews

• Author: Seonkyoung
• Total Time: 20 mins
• Yield: 4 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 cups chicken broth
• 1 large or 2 small lemongrass, pounded
• 2 oz galangal, pounded
• 2 medium or 4 small shallots, diced
• 2 tsp palm sugar
• 2 tbsp fish sauce
• 1 can (13.5 oz) coconut milk
• 1 large tomato
• 5 oz mushrooms (I like oyster or beech mushrooms but you can use your favorite mushrooms)
• 2 to 3 kaffir lime leaves, removed stems
• 1 to 3 Thai chilies, pounded
• 10 oz chicken, sliced into bite size (approximately 1 chicken breast or 2 chicken thighs)
• 2 green onions, chopped
• Handful cilantro, chopped
• 1/4 to 1/3 cup freshly squeezed lime juice (approximately 2 to 3 limes)

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Instructions

1. Pour chicken broth into a wok or medium size pot. Add lemongrass, galangal and shallot. Bring it to boil over medium high heat, then add palm sugar, fish sauce, coconut milk, tomatoes, mushrooms, lime leaves, Thai chilies and chicken. Stir gently and bring it to a light simmer, then reduce heat to medium and gently simmer for 6 minutes or until chicken is fully cooked. 
2. Add green onion and cilantro. Turn off heat. Lastly, add lime juice. 1/4 cup if you like more creamier soup and 1/3 cup if you want more tangy flavor in your soup. Stir gently one last time and serve with warm cooked jasmine rice! Enjoy!

• Prep Time: 10 mins
• Cook Time: 10 mins

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