Thai Tom Kha Gai (Coconut Milk Soup with Chicken)

Thai Tom Kha Gai (Coconut Milk Soup with Chicken)

Fragrant coconut broth simmered with galangal, lemongrass, and tender chicken, balanced by lime and chile.

Total 45 min Makes 4 servings Calories 420/serving

Dietary

Keto, Wheat free, Dairy free, Halal

Allergens

Fish

Tom kha gai layers rich coconut milk with the bright, aromatic punch of galangal, lemongrass, and kaffir lime leaves, then rounds it out with fish sauce and fresh lime juice. The result is a creamy yet tangy soup that balances heat, sourness, and savory depth in every spoonful. It makes a satisfying starter or light main course alongside steamed jasmine rice.

Ingredients

  • 2 tablespoons vegetable oil
  • 3 shallots, thinly sliced
  • 3 stalks lemongrass, trimmed and cut into 2-inch pieces, bruised
  • 6 slices galangal, peeled
  • 5 kaffir lime leaves, torn
  • 3 Thai chiles, lightly smashed
  • 2 cups chicken broth
  • 2 cans coconut milk (13.5 oz each)
  • 1 pound boneless skinless chicken thighs, thinly sliced
  • 8 ounces cremini mushrooms, halved
  • 3 tablespoons fish sauce
  • 3 tablespoons fresh lime juice
  • 1 teaspoon palm sugar
  • 1/4 cup fresh cilantro leaves, for garnish
  • 2 scallions, sliced, for garnish

Method

  1. Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the shallots and cook, stirring, until softened and fragrant, about 3 minutes.

  2. Add the lemongrass, galangal, kaffir lime leaves, and Thai chiles. Stir and cook until fragrant, about 1 minute.

  3. Pour in the chicken broth and bring to a simmer over medium-high heat. Reduce heat and let simmer 10 minutes to infuse the aromatics.

  4. Stir in the coconut milk and return the soup to a gentle simmer, being careful not to let it boil hard.

  5. Add the sliced chicken thighs and mushrooms. Simmer until the chicken is cooked through and no longer pink, about 10 minutes.

  6. Remove the pan from the heat and stir in the fish sauce, lime juice, and palm sugar. Taste and adjust with more fish sauce or lime juice as needed.

  7. Discard the lemongrass stalks, galangal slices, and lime leaves if desired, or leave them in for presentation and instruct diners not to eat them.

  8. Ladle the soup into bowls and garnish with cilantro leaves and sliced scallions. Serve hot, with steamed jasmine rice on the side.

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    Thai Tom Kha Gai (Coconut Milk Soup with Chicken)

    Tom kha gai layers rich coconut milk with the bright, aromatic punch of galangal, lemongrass, and kaffir lime leaves, then rounds it out with fish sauce and fresh lime juice. The result is a creamy yet tangy soup that balances heat, sourness, and savory depth in every spoonful. It makes a satisfying starter or light main course alongside steamed jasmine rice.

    45 min 4 servings 420 cal

    Ingredients

    • 2 tablespoons vegetable oil
    • 3 shallots, thinly sliced
    • 3 stalks lemongrass, trimmed and cut into 2-inch pieces, bruised
    • 6 slices galangal, peeled
    • 5 kaffir lime leaves, torn
    • 3 Thai chiles, lightly smashed
    • 2 cups chicken broth
    • 2 cans coconut milk (13.5 oz each)
    • 1 pound boneless skinless chicken thighs, thinly sliced
    • 8 ounces cremini mushrooms, halved
    • 3 tablespoons fish sauce
    • 3 tablespoons fresh lime juice
    • 1 teaspoon palm sugar
    • 1/4 cup fresh cilantro leaves, for garnish
    • 2 scallions, sliced, for garnish

    Method

    1. 1

      Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the shallots and cook, stirring, until softened and fragrant, about 3 minutes.

    2. 2

      Add the lemongrass, galangal, kaffir lime leaves, and Thai chiles. Stir and cook until fragrant, about 1 minute.

    3. 3

      Pour in the chicken broth and bring to a simmer over medium-high heat. Reduce heat and let simmer 10 minutes to infuse the aromatics.

    4. 4

      Stir in the coconut milk and return the soup to a gentle simmer, being careful not to let it boil hard.

    5. 5

      Add the sliced chicken thighs and mushrooms. Simmer until the chicken is cooked through and no longer pink, about 10 minutes.

    6. 6

      Remove the pan from the heat and stir in the fish sauce, lime juice, and palm sugar. Taste and adjust with more fish sauce or lime juice as needed.

    7. 7

      Discard the lemongrass stalks, galangal slices, and lime leaves if desired, or leave them in for presentation and instruct diners not to eat them.

    8. 8

      Ladle the soup into bowls and garnish with cilantro leaves and sliced scallions. Serve hot, with steamed jasmine rice on the side.