Tom Kha Gai is a yummy Thai soup filled with coconut milk, chicken, and fresh herbs. It’s creamy, tasty, and has a special zing from lime and galangal that makes your taste buds dance!
This soup is like a warm hug in a bowl. I love how easy it is to make, and it’s perfect for cozy nights. Just cook, sip, and enjoy every spoonful! ☕🌶️
Key Ingredients & Substitutions
Coconut Milk: Full-fat coconut milk gives the soup its creamy texture. If you’re looking for a lighter option, use light coconut milk, but the flavor will be less rich.
Chicken: You can use chicken breast or thighs, depending on your preference. For a quicker meal, rotisserie chicken works well too! Just add it towards the end to heat through.
Galangal: Fresh galangal is ideal for its unique flavor. If you can’t find it, ginger is a good substitute, though the taste will differ slightly. You can also skip it if you need a simpler version.
Fish Sauce: If you’re avoiding fish, soy sauce or tamari can work as alternatives, though the flavor won’t be the same. Start with a smaller amount as these can be saltier.
Mushrooms: I enjoy using straw mushrooms, but button mushrooms or shiitake also add a lovely taste. You could even switch to tofu for a vegetarian version!
How Do I Make Sure My Soup is Full of Flavor?
Getting the most flavor from your soup relies on slow simmering and properly infusing the ingredients. Here’s how:
- Start with low heat to gently draw out the flavors from lemongrass, galangal, and lime leaves. Don’t rush this!
- Taste as you cook! After adding fish sauce and lime juice, check if it needs more balance in saltiness or acidity.
- Serving it hot helps keep all those fresh flavors vibrant when you dig in. Add cilantro right before serving for a fresh touch!
How to Make Tom Kha Gai (Thai Coconut Chicken Soup)
Ingredients You’ll Need:
For the Soup:
- 2 cups coconut milk (full fat)
- 2 cups chicken broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3-4 slices fresh galangal (or ginger if unavailable)
- 3-4 kaffir lime leaves, torn into pieces
- 200g (7 oz) chicken breast or thigh, thinly sliced
- 150g (5 oz) straw mushrooms or button mushrooms, halved
- 3-4 Thai red chilies, sliced (adjust to taste)
- 3 tablespoons fish sauce
- 1-2 tablespoons fresh lime juice (to taste)
- 1 teaspoon sugar (palm sugar preferred)
- Fresh cilantro leaves for garnish
- Optional: chopped green onions or shallots for garnish
How Much Time Will You Need?
This delicious Tom Kha Gai recipe takes about 15 minutes of prep time and around 20 minutes to cook. In total, you’ll spend about 35 minutes from start to finish, which gives you time to enjoy the delightful aroma as it simmers!
Step-by-Step Instructions:
1. Combine the Base:
In a large pot, pour in the coconut milk and chicken broth. Switch on the heat to medium and bring it to a gentle simmer. This base will create the creamy and rich flavor for your soup!
2. Infuse the Flavors:
Add the smashed lemongrass, galangal slices, and torn kaffir lime leaves to the pot. Allow the mixture to simmer for about 10 minutes. This step lets the herbs infuse their delightful flavors into the broth.
3. Add the Chicken:
Next, add the thinly sliced chicken to the pot. Cook for about 5 minutes or until the chicken is opaque and fully cooked. This will bring heartiness to your soup!
4. Mushroom and Chili Time:
Once the chicken is cooked, add the mushrooms and sliced red chilies. Let them cook together for another 3-4 minutes until the mushrooms are tender. Feel free to adjust the number of chilies based on how spicy you like it!
5. Bring it All Together:
Now it’s time to season your soup! Stir in the fish sauce, fresh lime juice, and sugar. Taste it and adjust any seasonings to get the perfect balance of salty, sour, and sweet flavors.
6. Final Touches:
Before serving, be sure to remove the lemongrass, galangal, and lime leaves. These are just for flavoring and aren’t meant to be eaten.
7. Serve and Garnish:
Ladle the warm soup into bowls and sprinkle fresh cilantro leaves on top. If you like, add some chopped green onions or shallots for extra color and texture.
8. Enjoy Your Soup!
Dig in while it’s hot, and savor the creamy, tangy, and aromatic flavors of your homemade Tom Kha Gai! Pair it with steamed rice for a complete meal, or enjoy it as a wonderful starter!
Can I Use Light Coconut Milk Instead of Full Fat?
Yes, you can use light coconut milk for a healthier option, but keep in mind that the soup will be less creamy. If you want to maintain some richness, consider mixing half light and half full-fat coconut milk.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! To make it vegetarian or vegan, replace the chicken with tofu or more vegetables, and use vegetable broth instead of chicken broth. Swap fish sauce for soy sauce or a vegan fish sauce alternative for added flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, and add a splash of coconut milk to restore creaminess if needed.
What Should I Serve with Tom Kha Gai?
This soup is delicious on its own, but it’s fantastic when served with steamed jasmine rice or rice noodles. A side of Thai salad or spring rolls can complement the meal beautifully too!