Chicken simmered in a silky, aromatic coconut broth with galangal, lemongrass, kaffir lime, and mushrooms — Thailand’s most comforting and fragrant soup.
Tom Kha Gai is the gentler, more nurturing cousin of Tom Yum. Where Tom Yum is aggressive — sour, fiery, and intensely aromatic — Tom Kha is soft and embracing: a silky coconut milk broth perfumed with galangal, lemongrass, and kaffir lime, with a warmth of chilli rather than outright heat. It is one of the most soothing and comforting soups in the world and the one most Thai people reach for when they need something restorative.
The name gives the dish away: tom means boiled, kha means galangal. Galangal — the knobbly, pale-fleshed rhizome related to ginger but with a distinctly different, more piney and medicinal flavour — is the defining ingredient. It does not dissolve into the broth but infuses it with its extraordinary flavour during the brief simmer. Like the lemongrass and kaffir lime leaves it is not eaten but pushed to the side of the bowl.
The coconut milk in Tom Kha is not reduced or cracked as in a curry — it is added gently to a flavoured stock base and barely simmered to keep it silky and smooth. Aggressive boiling causes the coconut milk to split and become grainy, losing the velvety texture that is the defining characteristic of a great Tom Kha.
Nutrition (per serving)
Calories: 380 kcal | Protein: 28g | Carbs: 10g | Fat: 26g | Fiber: 2g
Tom Kha Gai (Coconut Galangal Chicken Soup)
Course: Soups, Thai4
servings10
minutes20
minutes380
kcalIngredients
•t400g chicken breast or thigh, thinly sliced
•t400ml coconut milk
•t400ml chicken stock
•t4cm piece galangal, thinly sliced
•t3 stalks lemongrass, bruised and cut into 5cm pieces
•t8 kaffir lime leaves, torn
•t200g oyster or straw mushrooms, torn
•t3-4 bird’s eye chillies, bruised
•t3 shallots, halved
•t3 tbsp fish sauce
•t3 tbsp fresh lime juice
•t1 tsp sugar
•tFresh coriander and spring onions to garnish
•tOptional: 2 tbsp roasted chilli paste (nam prik pao) for deeper colour and flavour
Directions
- Combine chicken stock, galangal, lemongrass, kaffir lime leaves, shallots, and bruised chillies in a pot. Bring to a simmer and cook for 5 minutes to infuse the aromatics.
- Add coconut milk and roasted chilli paste if using. Stir gently to combine. Bring to a very gentle simmer — do not boil.
- Add chicken and mushrooms. Simmer gently for 8-10 minutes until chicken is just cooked through.
- Season with fish sauce, lime juice, and sugar. Taste carefully — the soup should be creamy, fragrant, gently sour, lightly spicy, and well-seasoned. Adjust each element to your preference.
- Ladle into bowls. Garnish generously with fresh coriander and sliced spring onions.
- Serve immediately.
Notes
- Never boil Tom Kha after adding the coconut milk — a gentle simmer keeps it silky and prevents splitting.
Galangal is not interchangeable with ginger despite their similar appearance. Galangal has a more medicinal, citrusy, piney quality. Use ginger only if galangal is truly unavailable.
Roasted chilli paste (nam prik pao) adds a smoky depth and a beautiful orange colour to the broth — it is worth adding if you have it.
The aromatics — galangal, lemongrass, kaffir lime — should be pushed to the side of the bowl when eating. They are flavour infusers, not food.
The lime juice should be added at the very end to preserve its fresh brightness — do not add it while the soup is still cooking.
Storage
Tom Kha is best eaten fresh. The coconut milk can separate slightly when refrigerated and reheated — stir gently over low heat to bring it back together. Store for up to 2 days in the fridge. The aromatic broth base without coconut milk freezes well for up to 2 months.
Serving Tips
Serve in deep bowls with steamed jasmine rice alongside. The rice is eaten with the soup, not in it. A cold Singha lager or fresh young coconut water are the ideal accompaniments. Tom Kha is also excellent as a starter before a Thai feast — its gentle creaminess prepares the palate without overwhelming it.
