Tom Kha Gai (Thai Coconut Chicken Soup) Recipe

Introduction

Tom Kha Gai is a fragrant and creamy Thai chicken soup that balances rich coconut milk with citrusy lime and aromatic herbs. This comforting dish is simple to make at home and bursting with fresh flavors that warm the soul.

Ingredients

• 3 cups coconut milk, divided
• 2 cups unsalted chicken stock, divided
• 1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
• 1 piece fresh gingerroot or galangal (1-in.), peeled and thinly sliced
• 1 piece fresh lemongrass (1-in.), thinly sliced
• 3 tablespoons coconut sugar
• 1/2 teaspoon salt
• 3 makrut leaves or kaffir lime leaves, torn
• 1 bunch fresh cilantro, stems and leaves separated, divided
• 2 dried Thai chiles, stemmed and quartered
• 1 medium onion, thinly sliced
• 1 medium sweet red pepper, seeded and thinly sliced
• 1 medium sweet orange pepper, seeded and thinly sliced
• 5 cherry tomatoes
• 1/4 pound fresh enoki or oyster mushrooms
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 2 cups cooked jasmine rice
• 2 medium limes, cut into wedges
• 1 tablespoon hot chili oil

Instructions

1. Step 1: In a large stock pot, bring 1 cup of coconut milk to a simmer over low heat. Add 1 cup of chicken stock, chicken cubes, sliced ginger or galangal, and lemongrass. Let it simmer gently for 5 to 6 minutes.
2. Step 2: Stir in another 1 cup of coconut milk. Add coconut sugar, salt, torn makrut or kaffir lime leaves, cilantro stems, and dried Thai chiles. Bring the mixture back to a simmer.
3. Step 3: Add the sliced onion and bell peppers. Continue simmering over low heat until the vegetables are crisp-tender, about 5 to 6 minutes.
4. Step 4: Remove and discard ginger or galangal slices, lemongrass, and cilantro stems from the pot.
5. Step 5: Stir in the remaining 1 cup of coconut milk and 1 cup of chicken stock along with cherry tomatoes, mushrooms, cilantro leaves, lime juice, and fish sauce. Bring to a gentle simmer and cook until the tomatoes soften, about 5 to 6 minutes.
6. Step 6: Serve the soup hot in bowls alongside cooked jasmine rice and lime wedges. Drizzle with hot chili oil to taste before eating.

Tips & Variations

• Substitute chicken thighs with breasts for a leaner option, but thighs keep the soup tender and juicy.
• If makrut or kaffir lime leaves are unavailable, use a zest of lime peel as a substitute for citrus aroma.
• Adjust the number of dried Thai chiles to control the spiciness to your liking.
• Use coconut sugar for authentic sweetness, or brown sugar as a readily available alternative.
• For a vegetarian version, replace chicken and stock with tofu and vegetable broth.

Storage

Store leftover Tom Kha Gai in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the coconut milk from separating. It’s best enjoyed fresh, but it reheats well with a splash of water or stock to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast for thighs. Keep in mind that breast meat cooks faster and can dry out more easily, so monitor the cooking time closely.

What can I use if I can’t find kaffir lime leaves?

If kaffir lime leaves are not available, you can use lime zest as a substitute to add a citrusy aroma, though the unique flavor of the leaves is hard to fully replicate.

Tom Kha Gai (Thai Coconut Chicken Soup) Recipe

---

★★★★★

4.6 from 54 reviews

• Author: Hugo
• Total Time: 40 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

Tom Kha Gai is a traditional Thai coconut chicken soup that beautifully balances creamy coconut milk, aromatic herbs like lemongrass and kaffir lime leaves, with the subtle heat of Thai chiles. This comforting and fragrant soup features tender chicken thighs, fresh vegetables, and a tangy lime finish, served alongside jasmine rice for a satisfying meal.

---

Ingredients

Scale 1x2x3x

Soup Base

• 3 cups coconut milk, divided
• 2 cups unsalted chicken stock, divided
• 1–1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
• 1 piece fresh gingerroot or galangal (1-in.), peeled and thinly sliced
• 1 piece fresh lemongrass (1-in.), thinly sliced
• 3 tablespoons coconut sugar
• 1/2 teaspoon salt
• 3 makrut leaves or kaffir lime leaves, torn
• 1 bunch fresh cilantro, stems and leaves separated, divided
• 2 dried Thai chiles, stemmed and quartered

Vegetables

• 1 medium onion, thinly sliced
• 1 medium sweet red pepper, seeded and thinly sliced
• 1 medium sweet orange pepper, seeded and thinly sliced
• 5 cherry tomatoes
• 1/4 pound fresh enoki or oyster mushrooms

Finish & Serving

• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 2 cups cooked jasmine rice
• 2 medium limes, cut into wedges
• 1 tablespoon hot chili oil

---

Instructions

1. Simmer Chicken and Aromatics: In a large stock pot, bring 1 cup of coconut milk to a simmer over low heat. Add 1 cup of chicken stock, cubed chicken thighs, sliced ginger or galangal, and lemongrass. Let it simmer gently for 5-6 minutes to infuse flavors and cook the chicken.
2. Add Coconut Milk and Seasonings: Pour in another 1 cup of coconut milk. Stir in the coconut sugar, salt, torn kaffir lime leaves, cilantro stems, and dried Thai chiles. Bring the mixture back to a gentle simmer to blend the sweet, salty, and spicy elements.
3. Cook Vegetables: Add the thinly sliced onion and sweet red and orange bell peppers to the pot. Continue simmering over low heat until the vegetables are crisp-tender, about 5-6 minutes, allowing their sweetness and texture to develop.
4. Remove Aromatics and Add Final Ingredients: Carefully remove the ginger or galangal slices, lemongrass, and cilantro stems from the pot and discard them. Stir in the last 1 cup of coconut milk and 1 cup of chicken stock, followed by cherry tomatoes, fresh mushrooms, and cilantro leaves. Add lime juice and fish sauce to brighten and deepen the soup’s flavor. Simmer gently for another 5-6 minutes until the tomatoes soften.
5. Serve: Ladle the Tom Kha Gai soup into bowls, serving it alongside cooked jasmine rice. Garnish with lime wedges for extra tang and drizzle with hot chili oil to add heat and richness as desired.

Notes

• Makrut leaves are also known as kaffir lime leaves; if unavailable, substitute with fresh lime zest for citrus aroma.
• If galangal is not accessible, fresh ginger can be used though it has a slightly different flavor profile.
• Adjust dried Thai chiles to control the soup’s spiciness level.
• Use unsalted chicken stock to better control the soup’s saltiness; adjust seasoning at the end.
• For a vegetarian version, substitute chicken with firm tofu and use vegetable stock instead of chicken stock.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Keywords: Tom Kha Gai, Thai coconut chicken soup, coconut milk soup, lemongrass soup, kaffir lime soup, Thai chicken soup