Authentic Tom Kha Gai Soup Recipe
Get ready to fall in love with Authentic Tom Kha Gai Soup, the velvety, tangy Thai treasure that has won hearts all over the world! This iconic coconut chicken soup is pure comfort in a bowl, bursting with the alluring fragrance of lemongrass, galangal, and kaffir lime leaves. Tender chicken mingles with silky mushrooms, all swirled into a heavenly coconut broth that’s at once tangy, creamy, and ever-so-gently spicy. If you crave bright, aromatic flavors and crave-worthy textures, Authentic Tom Kha Gai Soup will absolutely deliver.
Ingredients You’ll Need
Crafting Authentic Tom Kha Gai Soup is easier than you think, thanks to a handful of magical ingredients that bring out its signature taste. Each one has a special role—whether it’s bringing brightness, creaminess, or bold fragrance—so don’t skip any if you want that true Thai flavor!
- Coconut oil: Adds just a touch of silkiness to start the soup and gives the aromatics a lush boost when sautéed.
- Chicken broth: Forms the savory backbone of the soup, letting every layer of flavor shine through.
- Coconut milk: This is where the magic really happens—creamy and rich, it gives the soup its signature silky texture.
- Lemongrass: Infuses the broth with a citrusy brightness that instantly transports you to Thailand.
- Galangal (or ginger): Slightly spicy and piney, galangal is a must for authenticity, but ginger works in a pinch.
- Kaffir lime leaves: These aromatic leaves bring a unique, floral citrus note that absolutely makes the dish sparkle.
- Thai bird’s eye chilies: Optional, but they add a lovely kick if you like a bit of heat in your Authentic Tom Kha Gai Soup.
- Boneless chicken thighs or breast: Thinly sliced chicken cooks up tender in the broth and soaks up all the flavors.
- Mushrooms: Straw or button mushrooms make perfect little flavor sponges that add earthiness and texture.
- Fish sauce: Just a splash brings salty, umami depth to every spoonful; it’s essential for Thai soups.
- Fresh lime juice: Adds a zippy freshness that balances all the creamy richness.
- Palm sugar or brown sugar: A hint of sweetness ties all the flavors together and smoothes out the tang and salt.
- Salt: Just enough to wake up all the flavors—taste as you go!
- Fresh cilantro leaves and lime wedges (for garnish): These bright finishing touches make every bowl irresistible.
How to Make Authentic Tom Kha Gai Soup
Step 1: Sauté the Aromatics
Start by heating the coconut oil in a medium saucepan over medium heat. Once it shimmers, toss in the lemongrass, galangal, kaffir lime leaves, and chilies (if you’re going for spice!). Sauté for 2 to 3 minutes, stirring gently. You’ll immediately notice the oils in the air—sweet, citrusy, and herby—building a fabulous foundation for your Authentic Tom Kha Gai Soup.
Step 2: Simmer the Broth
Pour in your chicken broth, making sure to scrape up any tasty bits that might have stuck from the aromatics. Bring the pot to a gentle simmer, then reduce the heat and let it bubble away for about 10 minutes. This step is all about infusing every drop with those incredible Thai notes—let your kitchen fill with glorious aroma!
Step 3: Add the Coconut Milk
After the aromatics have done their work, add the coconut milk to the pot. Gently bring the soup back to a lazy simmer, but don’t let it boil—this keeps the coconut milk smooth and silky. The broth will quickly morph into a creamy, fragrant base, ready to welcome the rest of your ingredients.
Step 4: Cook the Chicken
Slip those thin slices of chicken into the simmering broth. Keep the heat steady and cook for 5 to 7 minutes, or just until the chicken is tender and cooked through. You’ll see the color change as the chicken absorbs all those lovely flavors.
Step 5: Add the Mushrooms
Toss in your sliced mushrooms and cook for an additional 2 to 3 minutes. The mushrooms will soften and soak up the aromatic broth, adding a beautiful texture to your Authentic Tom Kha Gai Soup.
Step 6: Final Seasoning
Now it’s time to make the soup sing! Stir in the fish sauce, fresh lime juice, palm (or brown) sugar, and a pinch of salt. Taste and adjust the flavors to your liking—you’ll want a balance of tangy, salty, and sweet, all softened by the coconut’s creaminess.
Step 7: Serve and Garnish
Use a slotted spoon to fish out the large pieces of lemongrass, galangal, and lime leaves. Ladle the soup into bowls and finish each serving with fresh cilantro leaves and a wedge of lime. And just like that, your homemade Authentic Tom Kha Gai Soup is ready to impress!
How to Serve Authentic Tom Kha Gai Soup
Garnishes
The best Authentic Tom Kha Gai Soup deserves the best toppings! Fresh cilantro leaves add a burst of green and a hit of herbal brightness, while a squeeze of lime wedges lets each person adjust the tang to their taste. For even more color and flair, a sprinkle of thinly sliced red chili or a few drops of chili oil will liven up the bowls.
Side Dishes
Soft, fluffy jasmine rice is a classic partner for Tom Kha Gai, soaking up every last drop of that addictive broth. If you’re in the mood for a little extra crunch, serve with crisp spring rolls or a light cucumber salad on the side. This soup also pairs wonderfully with Thai satay skewers or simple steamed greens.
Creative Ways to Present
For a party-worthy presentation, try serving the soup in small cups or shot glasses as a fun starter. If you’re aiming for extra wow-factor, ladle Authentic Tom Kha Gai Soup into coconut shells or mini clay pots—the kind you’d find at a street-side Thai eatery. Fresh edible flowers or thin curls of chili on top can turn each bowl into a work of art.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Authentic Tom Kha Gai Soup into an airtight container once it cools completely. It will keep beautifully in the refrigerator for up to three days. Before storing, remember to fish out any leftover lemongrass, galangal, and lime leaves, as these can turn a bit woody or overwhelming if left in the broth.
Freezing
Surprisingly, Tom Kha Gai freezes quite well—especially if you leave out the fresh herbs and lime wedges until you’re ready to serve. Pour fully cooled soup into freezer-safe bags or containers, leaving a little room for expansion. It will keep in the freezer for up to two months, making Authentic Tom Kha Gai Soup a fantastic make-ahead option.
Reheating
Gently reheat the soup on the stovetop over low heat, stirring occasionally. Avoid boiling the soup, as this can cause the coconut milk to separate or take on a grainy texture. Add a splash of water or coconut milk if the soup has thickened too much, and finish with fresh cilantro and lime just before serving.
FAQs
What if I can’t find galangal or kaffir lime leaves?
Don’t worry! While galangal and kaffir lime leaves are key for authenticity, you can use fresh ginger instead of galangal and a little lime zest in place of kaffir lime leaves. The soup will still taste delicious and capture that unmistakable Thai vibe.
Can I make this soup vegetarian or vegan?
Absolutely! Swap the chicken for cubes of firm tofu, and use vegetable broth and soy sauce in place of chicken broth and fish sauce. The soup stays vibrant and rich, and you won’t miss the meat one bit.
Is Authentic Tom Kha Gai Soup very spicy?
It’s totally up to you! If you want heat, leave those bird’s eye chilies in the pot; if you prefer something milder, simply leave them out. The bright, creamy flavors shine no matter your spice level.
What type of mushrooms are best for this soup?
Classic Tom Kha Gai often uses straw mushrooms, but button mushrooms are easy to find and work perfectly. Feel free to try oyster, shiitake, or even enoki for a fun twist on texture and flavor.
Can I make this soup ahead of time?
Definitely! In fact, the flavors in Authentic Tom Kha Gai Soup deepen and mingle even more if you let it sit overnight. Just wait to add the garnishes and final squeeze of lime until you’re serving for the freshest zing.
Final Thoughts
If there’s ever been a comfort food that’s also a flavor adventure, it’s Authentic Tom Kha Gai Soup. This Thai classic is easy, deeply satisfying, and absolutely bursting with layered flavors. Gather your ingredients, invite someone you love, and let this soup transport you straight to the bustling streets of Bangkok—you’ll be hooked from the very first spoonful!
Print
Authentic Tom Kha Gai Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make a delicious and authentic Tom Kha Gai Soup right in your own kitchen. This Thai coconut soup is bursting with flavors of lemongrass, galangal, and kaffir lime, combined with tender chicken and mushrooms in a creamy coconut broth. It’s a comforting and aromatic soup that will transport you to Thailand with every spoonful.
Ingredients
For the Soup:
- 1 tablespoon coconut oil
- 3 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 stalk lemongrass (cut into 3-inch pieces and smashed)
- 3 slices fresh galangal (or ginger if unavailable)
- 3 kaffir lime leaves (torn)
- 2 Thai bird’s eye chilies (smashed, optional for spice)
- 1/2 pound boneless, skinless chicken thighs or breast (thinly sliced)
- 1 cup mushrooms (sliced, straw or button)
- 2 tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon palm sugar or brown sugar
- 1/4 teaspoon salt (to taste)
- Fresh cilantro leaves and lime wedges for garnish
Instructions
- Heat the coconut oil: In a medium saucepan over medium heat, heat the coconut oil.
- Sauté aromatics: Add lemongrass, galangal, kaffir lime leaves, and chilies if using. Sauté for 2–3 minutes.
- Simmer broth: Pour in chicken broth and simmer for 10 minutes.
- Add coconut milk: Pour in coconut milk and bring to a gentle simmer.
- Cook chicken: Add sliced chicken and cook for 5–7 minutes until just cooked through.
- Add mushrooms: Add mushrooms and cook for 2–3 minutes.
- Season the soup: Stir in fish sauce, lime juice, palm sugar, and salt. Adjust seasoning if needed.
- Remove aromatics: Before serving, remove lemongrass, galangal, and lime leaves.
- Serve: Ladle into bowls and garnish with cilantro and lime wedges.
Notes
- For a vegetarian version, substitute tofu for chicken and soy sauce for fish sauce.
- Galangal and kaffir lime leaves are recommended for authentic flavor but can be substituted if necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 55mg
