Tom Kha Gai Soup

If there’s one soup that feels like a warm hug in a bowl, it’s Tom Kha Gai. This Thai coconut chicken soup is silky, fragrant, and layered with the kind of depth that makes you wonder how something this good came together so fast. 

Tom Kha Gai translates literally to “chicken galangal soup,” and that galangal root is the real star here. Combined with lemongrass, kaffir lime leaves, and full-fat coconut milk, the broth is aromatic, citrusy, and craveably creamy.

This recipe is  worth making on repeat. It checks so many dietary boxes – gluten-free, dairy-free, acid-reflux friendly and  low-carb!

What is Tom Kha Gai?

Tom Kha Gai is a traditional Thai soup built on a fragrant base of coconut milk, galangal, lemongrass, and chicken. The name says it all — “Tom” means boiled or soup, “Kha” means galangal, and “Gai” means chicken. 

What is galangal & where to find it

Galangal is the soul of Tom Kha Gai as “kha” in Thai translates to galangal. Honestly, there’s no real substitute for it. It is an aromatic root from the ginger family with a completely different flavor profile. Galangal has a gorgeous piney, citrusy floral pungent edge.

You can find it fresh in most Asian markets, dried, and sometimes powdered. If you can not find fresh galangal, dried works too. You can find some on Amazon.

Ingredients needed

• Full-fat coconut milk
• Chicken broth
• Chicken breasts
• Mushrooms (beechwood, crimini, trumpet, shiitake, or oyster)
• Lemongrass stalks
• Galangal root
• Ginger
• Kaffir lime leaves
• Shallot
• Thai chili
• Fish sauce
• Maple syrup
• Lime, juiced
• Kosher salt
• Cornstarch

How to make creamy Thai coconut chicken soup

Prep the Chicken & Mushrooms

1. Thinly slice chicken breast against the grain in ½-inch strips. If breasts are large, cut in half lengthwise first. Tip: Freeze the chicken for 20 minutes beforehand for easier, cleaner slices.
2. In a bowl, combine salt, fish sauce, lime juice, and cornstarch. Stir to combine.
3. Add chicken to the marinade and let sit for up to 30 minutes.
4. Thinly slice mushrooms as needed and set aside.

Make the Broth

1. Add all broth ingredients (lemongrass, ginger, galangal, shallot, kaffir lime leaves, coconut milk, and chicken broth) to a 6-quart pot. Simmer on low heat for 20 minutes. Simmer longer to create a more intense flavor.
2. Remove and discard all aromatics.
3. Stir in the marinated chicken, mushrooms, and Thai chili (if using). Cook for at least 10 minutes until chicken is cooked through before turning off the heat and covering.
4. Add 1 tablespoon of chili oil and stir.
5. Serve hot with all garnishments.

Tips for the best Tom Kha Gai every time

Don’t skip the galangal. It’s what separates an authentic Tom Kha from a generic coconut soup. Can’t find it fresh? Dried works great.

Simmer low and slow. Aggressive boiling can seperate the coconut milk — keep it at a gentle simmer for a silky, cohesive broth.

Use full-fat coconut milk. This is non-negotiable for that luscious, creamy texture. Light coconut milk just won’t cut it. It’s too thin.

Marinate the chicken. Even 15 minutes makes a noticeable difference in tenderness. Don’t skip this step!

Taste and adjust. Balance is everything in Thai cooking. Add more fish sauce for salt, a squeeze of lime for acid, or a touch of maple syrup for sweetness.

Make it your own. Swap the chicken for shrimp or tofu, or go fully vegetarian with vegetable broth — the broth is the star either way.

Serving Suggestions & Garnishes

• Jasmine rice – Serve over or alongside. It soaks up the broth beautifully.
• Fresh herbs – Thai basil and cilantro add brightness and compliments the rich coconut broth. If you can’t find Thai basil, regular basil will do.
• Scallions – Offer a mild, fresh bite of funk.
• Chili crisp – Adds an incredible layer of depth. If you are making soup for a group of people, let them add their own amount of spice with chili oil.
• Lime wedges – Adjust acidity to your preference.
• Fresh Thai chilies – For a fresh floral hit of spice.

Gluten-Free, Dairy-Free, Low-Carb, & Acid-Reflux Friendly

This soup is naturally gluten-free, dairy-free! It is also low-carb. — just verify your fish sauce and broth labels. The galangal and ginger are traditional digestive aids, making this gentler on the stomach than many spicy soups and great for acid-reflux. Omit the Thai chili and chili crisp for a non-spicy, reflux-friendly version and lime if very sensitive to acid.

Storing & Reheating

• Store in an airtight container in the fridge for up to 4 days
• Reheat gently on the stovetop over low heat — do not boil, as coconut milk can separate. You can always pop it in the microwave for quick warm up.
• The broth freezes beautifully for up to 3 months; add fresh chicken and mushrooms when reheating
• Store rice separately to prevent it from absorbing all the broth overnight

Tom Kha Gai is one of those recipes that sounds impressive but is genuinely weeknight-friendly once you’ve got your aromatics prepped. It’s comforting, customizable, and endlessly satisfying.

Give it a try this week and make it your own! Adjust the spice level, load up on your favorite garnishes, and don’t forget to tag #raiseafork — I’d love to see your bowl.

Print Recipe

Tom Kha Gai Soup

Author: Raise a Fork Cooking Method: Stovetop Category: Asian, Thai Course: Quick Meals, Soup & Salads

Description

A fragrant, creamy Thai coconut soup that comes together in just 30 minutes. Tender marinated chicken and earthy mushrooms simmer in a silky lemongrass-galangal broth for a cozy bowl that instantly becomes a weeknight favorite.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

Chicken & Mushrooms

• 1 lb chicken breasts
• ¹⁄₂ juiced lime
• 1 tbsp fish sauce
• 1 tsp kosher salt
• 1 tsp corn starch
• 1 cup mushrooms (beechwood, crimini, trumpet, shitake or oyster)

Aromatics & Broth

• 2 lemongrass stalks pounded and cut in thirds
• 3 inch knob ginger sliced in half lengthwise
• 3 inch knob of galangal root sliced or ½ cup dried
• 1 shallot shallot cut in half
• 1 tbsp olive or coconut oil
• 3 kaffir lime leaves
• 2 cans full fat coconut milk
• 2 cans chicken broth

• 1 thai chili sliced in half (omit for non-spicy version)

Broth Seasoning

• 2 tbsp maple syrup
• ¹⁄₂ juiced lime
• 2 tbsp fish sauce

Serve & Garnish

• Jasmine rice
• Thai basil
• Cilantro
• Scallion
• Chilli crisp
• Lime wedges
• Slice thai chili

Instructions

Prep Chicken & Mushrooms

1. Thinly slice chicken breast against the grain in ½ inch strips. Cut the breast in half lengthwise if they are large. Note: You can freeze the chicken for 20 minutes to help achieve thin slices.
2. Add the salt, fish sauce, lime juice and cornstarch in a bowl and stir to combine.
3. Add chicken and set aside for up to 30 minutes.
4. Thinly slice mushrooms if the variety you are using needs it. Set aside

Make the Broth

1. In the meantime, cut lemongrass into thirds and pound with mallet to release natural oils.
2. Cut the glangal and ginger into 1 inch slices.
3. Slice the shallot in half.
4. Warm your pot with oil and bloom the aromatics for a minute or two.
5. Add the rest of the broth ingredients and simmer on low for 20 minutes.
6. Remove aromatics and discard.
7. Stir in the chicken, mushrooms and thai chili, if using. Allow to cook for at least 10 minutes before turning the heat off.
8. Add a tablespoon of chili oil and stir. Cover
9. Serve with garnishments.

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