Tom Kha Gai (Thai Chicken Coconut Soup)

Tom Kha Gai (Thai chicken coconut soup) is a well-known Thai soup made using chicken, coconut milk, herbs, fish sauce, and lime juice. It is a creamy light soup that is delicious and full of fresh herbs that will keep you healthy all winter. 

What does Tom Kha Gai mean?

Let's break down the Thai language for Tom Kha Gai. Tom = boil, Kha = Galangal, and Gai = chicken. So basically, Tom Kha Gai is a chicken soup using galangal root made by boiling all the ingredients together in a large saucepan or Dutch oven. It’s super fast and easy to make.

What is the difference between Tom Kha and Tom Yum soup?

When I think about making Tom Kha Gai soup, it’s also hard not to think about Tom Yum soup. The two kinds go hand-in-hand because of the similar ingredients used in both. There are just a couple of minor differences between the two soups. Adding coconut milk to Tom Kha soup is the primary distinction, although you can also make Tom Yum Soup with coconut milk. Tom Yum is also spicier from adding Thai chili paste (also known as Tom Yum paste). You can make my easy Tom Yum soup here. 

Is Tom Kha soup healthy? 

Tom Kha soup is very healthy. It is gluten- and dairy-free and very low in carbs. Tom Kha is a bit more mild and sweet than the Tom Yum soup, making it especially good for those who can’t quite handle the spiciness of other Thai recipes yet. It’s also a good soup for when you are feeling under the weather, as the soup is full of nutritious herbs with medicinal healing properties to help aid in your recovery. 

How do you cook Tom Kha Gai?

Tom Kha Gai is very easy to make. All you have to do is grab the below ingredients, prepare them for cooking, and add them all in quick, easy steps to a soup pot until you get the tasty flavors desired. Pictured are the ingredients for this creamy, delicious Thai soup. 

 Ingredients to make Tom Kha Gai recipe

• Chicken stock
• Chicken
• Coconut milk
• Galangal
• Lemongrass
• Kaffir lime leaves
• Cilantro
• Fish sauce
• Lime juice
• Fresh Thai chilis (optional)

How to make Tom Kha Gai

1. In a large saucepan or Dutch oven on medium-high heat, add stock, galangal, lemongrass, and kaffir lime leaves. Bring to a boil. (You are making a quick stock here for the soup base.)  
2. Add chicken, mushroom, and fish sauce. Lower heat to medium-high. Cook until the chicken is done (anywhere from 8-10 minutes, depending on your stovetop).
3. Add the entire can of coconut milk (I used Aroy-D for this recipe). Stir together and cook for 2-3 minutes.
4. Add the cilantro, stir, cook for a minute, and turn the heat off.
5. Turn the heat off and remove the saucepan from the stovetop. Add lime juice and stir in one last time.
6. Let cool for a few minutes and portion out in soup bowls for serving. Garnish with cilantro.

That's it! Simple, easy, healthy, creamy, light, and super delicious! 

Tom Kha Gai is a good Thai soup to introduce your palate to Thai flavors. The creamy base of the coconut milk has a mild and sweet flavor that makes it a good soup to cozy up with on cold winter days. Let’s take a little adventure trip to the Asian markets to grab ingredients to make this divine recipe! 

Tom Kha Gai (Thai Chicken Coconut Soup)

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★★★★★

5 from 1 reviews

• Author: Suwanee
• Total Time: 35 minutes
• Yield: 5 1x
• Diet: Gluten Free

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Description

Tom Kha Gai is a very well-known Thai soup made using chicken, coconut milk, herbs, fish sauce, and lime juice. It is a creamy light soup that is delicious and full of fresh herbs that will keep you healthy all winter. 

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Ingredients

Scale 1x2x3x

• 4 cups chicken stock
• 5 slices galangal, around 1.5 inches wide and slightly larger than the thickness of a quarter (coin)
• 3 lemongrass stalks; use only the rounded light green part at the bottom (See note in recipe card)
• 5 kaffir lime leaves, roughly torn
• 1 pound chicken, cut into bite-sized pieces
• 2 cups of thinly sliced mushrooms (i.e., button, shitake, or oyster mushroom)
• 4 ½ tablespoons fish sauce
• 1 can (13.5 ounces) of coconut milk
• 3 tablespoons lime juice
• ¼ cup cilantro stems and leafy parts chopped
• 2 fresh Thai chili pepper (optional)

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Instructions

1. In a large saucepan or Dutch oven on medium-high heat, add stock, galangal, lemongrass, and kaffir lime leaves. Bring to a boil. (You are making a quick stock here for the soup base.)  
2. Add chicken, mushroom, and fish sauce. Lower heat to medium-high. Cook until the chicken is done (anywhere from 8-10 minutes, depending on your stovetop).
3. Add the entire can of coconut milk (I used Aroy-D for this recipe). Stir together and cook for 2-3 minutes.
4. Add the cilantro, stir, cook for a minute, and turn the heat off.
5. Turn the heat off and remove the saucepan from the stovetop. Add lime juice and stir in one last time.
6. Let cool for a few minutes and portion out in soup bowls for serving. Garnish with cilantro.

That's it, enjoy! Simple, easy, healthy, creamy, light, and super delicious! 

Notes

• Lemongrass-use only the rounded bottom part of the lemongrass for cooking. Cut the stalk around 3-5 inches long and bruise them with a heavy kitchen tool to help release the flavor and fragrance even more. 

• Prep Time: 15
• Cook Time: 20
• Category: Easy
• Method: Boiling
• Cuisine: Thai

Keywords: Thai coconut soup. thai chicken coconut soup. tom kha gai. Thai coconut chicken soup. easy thai soup