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A close-up overhead shot of Thai Coconut Chicken Soup, showing the tender chicken, mushrooms, and aromatic broth.

Tom Kha Gai Recipe (Authentic Thai Coconut Soup)

This authentic Tom Kha Gai recipe delivers the perfect balance of creamy, sour, and fragrant flavors. Learn how to make this delicious Thai coconut chicken soup at home with our easy-to-follow steps and expert tips.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course, Soup
Cuisine: Asian, Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can full-fat coconut milk 13.5 oz or 400ml
  • 1 can full-fat coconut milk 13.5 oz or 400ml
  • 4 cups low-sodium chicken broth
  • 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
  • 2 stalks lemongrass tough outer layers removed, cut into 2-inch pieces and bruised
  • 2 inch piece of galangal thinly sliced
  • 8 makrut lime leaves torn
  • 8 oz cremini mushrooms halved or quartered
  • 3 tablespoons fish sauce plus more to taste
  • 2 tablespoons fresh lime juice
  • 1 teaspoon granulated sugar or palm sugar
  • 3 Thai chiles optional, bruised
  • 1/2 cup fresh cilantro chopped
  • Chili oil for serving
  • Lime wedges for serving

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Cutting Board
  • 1 Sharp Knife

Method
 

  1. In a large pot or Dutch oven, combine 1 cup of coconut milk with the chicken broth. Add the bruised lemongrass pieces, sliced galangal, and torn makrut lime leaves. Bring to a gentle simmer over medium heat and cook for 10 minutes to allow the aromatics to infuse the liquid.
  2. Add the chicken pieces to the pot. Continue to simmer gently for 8-10 minutes, or until the chicken is cooked through. Do not boil.
  3. Stir in the remaining coconut milk, mushrooms, and optional Thai chiles. Simmer for another 5 minutes, until the mushrooms are tender.
  4. Remove the pot from the heat. Stir in the fish sauce, fresh lime juice, and sugar. Taste the soup and adjust the seasonings as needed. You may want to add more fish sauce for saltiness or more lime juice for sourness.
  5. Remove the large pieces of lemongrass and galangal before serving, if desired. Ladle the soup into bowls and garnish with fresh cilantro, a drizzle of chili oil, and a wedge of lime on the side.

Notes

Bruise Your Aromatics: Smashing the lemongrass and galangal before adding them to the pot helps release their essential oils.
Simmer, Don't Boil: To prevent the coconut milk from separating, maintain a gentle simmer throughout the cooking process.
Taste and Adjust: The final balance of flavors is personal. Don't be afraid to taste and add more fish sauce, lime juice, or sugar until it's perfect for you.