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Thai Tom Kha Gai Soup in a white bowl with few ingredients scattered around.

Tom Kha Gai (Thai Coconut Chicken Soup)

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Enjoy the rich flavors of Thailand with this creamy, aromatic Tom Kha Gai Soup. Prepared with chicken, coconut milk, and traditional Thai herbs, this easy one-pot meal is ideal for any day. Serve this hearty, comforting dish with rice or bread for a satisfying lunch or dinner.
Course Soup
Cuisine Thai, Asian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 306
Author Sangeetha Vel

Ingredients

  • 2 tsp Oil use coconut oil, if it is handy
  • 2 Shallots chopped
  • 2 tbsp Garlic chopped
  • 2 tbsp Galangal chopped
  • 2 tbsp Lemongrass chopped, remove outer layer and dice the inner portion
  • 4 Thai Red Chili reduce the quantity for less heat
  • 2 tbsp Thai Red Curry Paste
  • 0.7 lb Chicken Breast diced
  • 2 cups Mushroom sliced, use any edible mushroom variety
  • 3 cups Chicken Broth reduced sodium
  • 13½ fl. oz Coconut Milk thick and unsweetened variety
  • 1 tbsp Brown Sugar
  • 1 tbsp Fish Sauce
  • 1½ tbsp Lime Juice or lemon juice
  • Salt to taste
  • Lime Slices for topping
  • Cilantro to garnish
  • Spring Onions to garnish
US Customary - Metric

Instructions

Making Tom Kha Gai Soup

  • Start by heating some oil in a wide-bottomed pan over medium heat. Add the shallots, garlic, galangal, lemongrass, and Thai red chilies. Sauté until they become fragrant.
    Sauteing the aromatics in a wide pan.
  • Stir in the Thai red curry paste and sauté until it releases its aromatic flavors.
    Adding the Thai red curry paste into pan with aromatics.
  • Add the chicken to the pan, season with a pinch of salt, and sauté for about 3 to 5 minutes until the chicken starts to brown slightly.
    Chicken breast sauteed along with aromatics in a pan.
  • Add the sliced mushrooms and gently mix everything together.
    Adding mushroom to the chicken mixture.
  • Pour in the chicken broth and mix thoroughly. I recommend using reduced-sodium broth to keep your sodium intake in check.
    Chicken and mushrooms in chicken broth mixture.
  • Incorporate the brown sugar, fish sauce, and lime or lemon juice into the broth. Stir well to ensure the flavors are well blended. The fish sauce adds a unique umami flavor without any overpowering fishiness.
  • Add the creamy coconut milk and gently stir it into the soup. Make sure it’s well mixed for a consistent texture.
    Chicken, mushroom in a broth coconut milk mixture.
  • Let the soup simmer for 7 to 10 minutes, stirring occasionally, to allow all the flavors to meld together. Adjust the seasoning to taste, adding more lime juice or fish sauce if needed.
    Tom Kha soup simmering in a pan.
  • Finish by garnishing with fresh cilantro and spring onions. Remove from heat, and your delicious Tom Kha Gai Soup is ready to enjoy!
    Tom Kha Gai garnished with herbs and spring onions.

Serving

  • Enjoy this creamy Tom Kha Gai Soup as a comforting meal on its own or pair it with rice, crusty bread, or a side of your choice. For more pairing ideas, check out our Serving Suggestions section below.
    Serving Tom Kha Gai in a white bowl.

Notes

Here are some of my favorite tips and tricks to help you make the best Tom Kha Gai Soup possible.
  • Ingredient Preparation: Optionally, cut the lemongrass into large pieces and bruise them with the back of a knife to release their flavors. Similarly, slice the galangal into thin rounds for better infusion.
  • Sauté for Flavor: Begin by sautéing the aromatics, Thai red curry paste, chicken, and mushrooms to deepen the flavors. While this step can be skipped in some variations, taking the time to sauté ensures a richer and more robust taste, making a noticeable difference in the final dish.
  • Chicken Broth: Store-bought broth works well, but using homemade broth can significantly boost the soup’s richness and depth of flavor. If you have the time, make a homemade broth to elevate your dish.
  • Fish Sauce: Though it has a strong scent, fish sauce is crucial for adding deep umami flavors without making the soup taste fishy. Start with a small amount and adjust to taste, especially if you’re new to using it.
  • Balancing Flavors: Taste the soup as you go and adjust the balance of salty (fish sauce), sour (lime juice), sweet (brown sugar), and spicy (chilies) to your preference. Authentic Thai cuisine is all about balancing these key flavors.
  • Adjusting Heat: The recipe calls for four Thai red chilies to provide a moderate heat level. If you prefer a milder soup, start with fewer chilies and add more to taste. You can also reduce the heat by removing the seeds.
  • Soup Consistency: If the soup is too thick, thin it out with a bit of extra broth or water. If the soup is too thin, let it simmer uncovered for a bit longer to reduce and thicken.
  • Dietary Modifications: For a vegetarian version, replace chicken with tofu and use vegetable broth instead of chicken broth. You can also find vegetarian fish sauce substitutes in some Asian markets.

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 14g | Protein: 20g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 1103mg | Potassium: 781mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1254IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 4mg

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