Authentic Tom Kha Gai Soup Recipe
If you love Thai cuisine, Authentic Tom Kha Gai Soup is a dish that will absolutely steal your heart with its irresistible combination of creamy coconut milk, aromatic herbs, tangy lime, and tender chicken. This soup isn’t just a meal—it’s a bowl of pure comfort that brings together classic Thai flavors in a way that’s both vibrant and soothing. Whether you’re looking to cozy up on a chilly night or impress friends with your kitchen skills, Authentic Tom Kha Gai Soup hits all the right notes with its beautiful harmony of savory, spicy, and citrusy tastes.
Ingredients You’ll Need
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Chicken Soup Base:
- 1 pound boneless, skinless chicken thighs (thinly sliced)
- 4 cups chicken broth
Flavoring Ingredients:
- 1 can (13.5 oz) coconut milk
- 4–5 slices galangal (or ginger if unavailable)
- 2 stalks lemongrass (trimmed and smashed)
- 4 kaffir lime leaves (torn into pieces)
- 1 cup mushrooms (sliced, straw or button)
- 2 Thai bird’s eye chilies (crushed)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon palm sugar (or brown sugar)
- fresh cilantro leaves and extra lime wedges for garnish
How to Make Authentic Tom Kha Gai Soup
Step 1: Infuse the Broth
Begin by bringing the chicken broth to a gentle boil in your largest pot. Add those all-important slices of galangal, the smashed lemongrass, and kaffir lime leaves. Let them simmer away for 5 to 10 minutes. This step releases heady aromas and infuses the base of your Authentic Tom Kha Gai Soup with its essential citrusy and herbal undertones.
Step 2: Cook the Chicken
Next, add the thinly sliced chicken pieces directly to your fragrant broth. Let them cook for about 5 to 7 minutes, or until they’re no longer pink. They’ll soak up all that flavor, coming out super tender and juicy.
Step 3: Add Coconut Milk, Mushrooms, and Chilies
Stir in the coconut milk for instant creaminess that transforms the broth into its classic silky state. Toss in the sliced mushrooms and crushed Thai chilies. Let everything simmer gently for another 5 minutes—the mushrooms should soften and all the flavors will marry perfectly.
Step 4: Season and Balance
Here’s where the magic happens: add fish sauce for saltiness, lime juice for tartness, and palm sugar for a hint of sweetness. Taste and adjust until it’s perfectly balanced—remember, Authentic Tom Kha Gai Soup is all about those layers of flavor!
Step 5: Remove the Herbs & Serve
Take a minute to fish out the galangal, lemongrass, and lime leaves (they’ve done their job, but aren’t pleasant to chew). Ladle the soup into bowls and get ready to dive in.
How to Serve Authentic Tom Kha Gai Soup
Garnishes
Elevate each bowl by scattering fresh cilantro leaves over the top and adding a big lime wedge on the side. A final squeeze of lime just before eating wakes up every single flavor in the soup.
Side Dishes
Steamed jasmine rice is the perfect partner for Authentic Tom Kha Gai Soup—it soaks up all that incredible broth! For something extra, serve with a crunchy Thai cucumber salad or some crispy spring rolls for a meal that feels like a celebration.
Creative Ways to Present
Try serving the soup in fun, individual coconut shells or small enamel bowls for an authentic street-food vibe. If hosting a party, create a toppings bar: let everyone add their own extra chilies, herbs, or even a splash of coconut milk for creaminess.
Make Ahead and Storage
Storing Leftovers
Let leftover soup cool to room temperature, then transfer to an airtight container and refrigerate. Authentic Tom Kha Gai Soup keeps beautifully for up to three days—just remember to store the garnishes separately.
Freezing
This soup can be frozen, though for best texture, remove mushrooms before freezing and add fresh ones when reheating. Store in freezer-safe containers or bags for up to two months. Thaw in the refrigerator overnight for best results.
Reheating
Reheat gently on the stovetop over low heat to preserve that creamy coconut texture. Stir frequently, and add a splash of broth or coconut milk if it’s thickened in the fridge or freezer. Brighten with fresh lime juice and cilantro before serving again.
FAQs
What if I can’t find galangal or kaffir lime leaves?
While the real deal is best for Authentic Tom Kha Gai Soup, you can substitute ginger for galangal and use extra lime zest instead of kaffir lime leaves. Your soup will still taste delicious—even if it’s a tiny bit less traditional.
Is this soup very spicy?
The heat level depends entirely on the number of Thai chilies you use. Start with fewer for a milder soup and let spice lovers add more to their own bowls.
Can I make this vegetarian or vegan?
Absolutely! Replace chicken with tofu and use a high-quality vegetable broth. Use soy sauce in place of fish sauce for a vegan twist while keeping the flavors complex and satisfying.
How do I keep coconut milk from curdling?
To keep the coconut milk ultra smooth in your Authentic Tom Kha Gai Soup, don’t let the soup hit a rolling boil after adding it. Gently simmer and stir frequently for that perfect creamy finish.
What’s the best way to prep lemongrass?
Trim the tough outer leaves and ends, then smash the stalks with the back of your knife to release the essential oils before adding to the soup. This quick step delivers maximum flavor!
Final Thoughts
If you haven’t made Authentic Tom Kha Gai Soup at home yet, now’s the perfect time to start! Every spoonful is pure Thai comfort—warm, aromatic, and truly soul-soothing. Gather your ingredients and enjoy a deeply flavorful soup that’s guaranteed to impress friends, family, or just yourself on a cozy night in.
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Authentic Tom Kha Gai Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make an authentic Tom Kha Gai Soup, a classic Thai coconut soup packed with flavors of galangal, lemongrass, and kaffir lime leaves. This soup is creamy, aromatic, and perfect for a cozy meal.
Ingredients
Chicken Soup Base:
- 1 pound boneless, skinless chicken thighs (thinly sliced)
- 4 cups chicken broth
Flavoring Ingredients:
- 1 can (13.5 oz) coconut milk
- 4–5 slices galangal (or ginger if unavailable)
- 2 stalks lemongrass (trimmed and smashed)
- 4 kaffir lime leaves (torn into pieces)
- 1 cup mushrooms (sliced, straw or button)
- 2 Thai bird’s eye chilies (crushed)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon palm sugar (or brown sugar)
- fresh cilantro leaves and extra lime wedges for garnish
Instructions
- Prepare the Broth: In a large pot, bring chicken broth to a gentle boil. Add galangal, lemongrass, and kaffir lime leaves, and simmer for 5–10 minutes to infuse the broth.
- Cook the Chicken: Add the chicken and cook for 5–7 minutes or until fully cooked.
- Add Flavorings: Stir in the coconut milk, mushrooms, and crushed chilies. Simmer for another 5 minutes until mushrooms are tender.
- Season and Serve: Add fish sauce, lime juice, and palm sugar. Taste and adjust seasoning if needed. Remove galangal, lemongrass, and lime leaves before serving. Ladle into bowls and garnish with fresh cilantro and lime wedges.
Notes
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Adjust the number of chilies to your heat preference.
- Galangal and kaffir lime leaves are essential for authentic flavor and are available at Asian markets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 65mg
