A delicious recipe for Thai Tom Kha Gai soup. Flavorful, creamy, and quick to make. Enjoy restaurant-quality Thai food at home!
What is Tom Kha Soup?
Tom Kha Gai, sometimes spelled Tom Kha Kai, is one of the most popular soups among Thai food lovers. Tom means to boil, kha stands for galangal, and gai means chicken. So, it’s a chicken soup where most of the flavor comes from galangal, but another key ingredient not mentioned in the name is coconut milk.
You’ll find Tom Kha Gai in almost every Thai restaurant, but since it’s such an easy recipe, it’s perfect for a simple dinner at home. While chicken is the classic version, you can make Tom Kha with other proteins too.
In Thailand, common alternatives are fish or seafood, as they pair best with the soup’s signature flavors.
What makes Tom Kha Gai special is the way you enjoy it—it’s reminiscent of a curry thanks to its creamy texture. Unlike traditional soups (like tom yum), which are often light, Tom Kha Gai stands out for its richness, thanks to the coconut milk.
Tom Kha is perfect with a side of steamed jasmine rice, which soaks up the fragrant, flavorful broth and turns the meal into a complete and satisfying experience, much like a classic curry.
Key Ingredients in Tom Kha Gai Soup
Coconut milk: Thick and creamy, it gives the soup its rich texture and a subtle sweetness.
Lemongrass: This fragrant stalk adds a bright, citrusy note.
Galangal: A rhizome similar to ginger, it brings a spicy, slightly sweet flavor. If you can’t find it, ginger is a good substitute.
Kaffir lime leaves: Aromatic leaves that add a citrusy fragrance and a hint of bitterness.
Fish sauce: This salty, umami-rich liquid deepens the savory flavors.
Tamarind paste: This tangy-sweet paste brings acidity and a touch of sweetness.
Palm sugar: A natural sweetener that balances the sour and spicy notes.
Cilantro: Fresh herb that adds brightness and a citrusy touch.
Culantro: An aromatic herb, similar to cilantro but stronger, adds depth. It’s optional.
Equipment
- 1 Wok
Ingredients
- 300 ml water
- 200 ml coconut milk
- 20 g lemongrass
- 28 g galangal
- 3 leaves kaffir lime leaves
- 4 dried chilies adjust to your heat tolerance
- 1 tablespoon fish sauce
- 0.5 tablespoon tamarind paste
- 0.5 tablespoon salt
- 0.5 tablespoon palm sugar
- 100 g mushrooms enoki or other Asian mushrooms
- 250 g chicken thinly sliced
- 4 g cilantro to taste
- 4 g culantro optional; to taste
- 4 green onions to taste
Instructions
- In a wok or saucepan over medium heat, combine the water and coconut milk, then bring to a gentle simmer.300 ml water, 200 ml coconut milk
- Add the lemongrass, galangal, kaffir lime leaves, and dried chilies.20 g lemongrass, 28 g galangal, 3 leaves kaffir lime leaves, 4 dried chilies
- Once the soup base is simmering, stir in the fish sauce, tamarind paste, salt, and palm sugar.1 tablespoon fish sauce, 0.5 tablespoon tamarind paste, 0.5 tablespoon salt, 0.5 tablespoon palm sugar
- When the palm sugar has fully dissolved, add the mushrooms and chicken to the simmering broth. Cook for about 2 minutes, or until the chicken is cooked through.100 g mushrooms, 250 g chicken
- Once the chicken and mushrooms are cooked, add the green onions, cilantro, and culantro. Remove from the heat and serve immediately.4 green onions, 4 g cilantro, 4 g culantro
Notes
- Galangal, lemongrass, and kaffir lime leaves are not meant to be eaten; remove them before serving.
- Garnish with fresh herbs and chilies to taste.
- Serve the soup on its own or with rice.
Nutrition
This recipe was shared with us by Praew from the English-language blog Hungry In Thailand. Stay tuned—she’s a Thai recipes expert and will be sharing more traditional Thai dishes soon!
