This tom kha gai is a silky, aromatic Thai coconut soup that hits every flavor note: sour, salty, sweet, and spicy all at once. ♡

The base is coconut milk infused with lemongrass, galangal, and kaffir lime leaves, which creates that unmistakable Thai fragrance. Tender chicken and mushrooms swim in the broth, and a squeeze of fresh lime right before serving makes everything sing.

Gather your aromatics and a can of coconut milk. Let’s make it together.

Ingredients

Tom Kha Gai

1 lb boneless skinless chicken breast or thighs, thinly sliced
2 cans (13.5 oz each) full-fat coconut milk
2 cups chicken broth
3 stalks lemongrass, cut into 2-inch pieces and smashed
6 slices fresh galangal (or ginger)
5 kaffir lime leaves, torn
8 oz mushrooms, sliced
1 cup cherry tomatoes, halved
3 tablespoons fish sauce
1 tablespoon coconut sugar (or brown sugar)
2 to 3 Thai chilis, smashed
Juice of 2 limes
Fresh cilantro for garnish

Optional add-ins:

Chili oil for drizzling
Steamed jasmine rice on the side
Thai basil leaves
Bean sprouts

How to Make Tom Kha Gai

Infuse. Pour the coconut milk and chicken broth into a large pot. Add the lemongrass, galangal, kaffir lime leaves, and Thai chilis. Bring to a gentle simmer over medium heat and let the aromatics steep for 5 minutes.
Cook. Add the sliced chicken and simmer for 5 to 6 minutes until the chicken is cooked through. Don’t boil hard or the coconut milk will split.
Add. Stir in the mushrooms, cherry tomatoes, fish sauce, and coconut sugar. Simmer 3 to 4 minutes until the mushrooms are tender.
Finish. Remove the pot from heat and squeeze in the lime juice. Taste and adjust fish sauce or lime as needed. Ladle into bowls and top with fresh cilantro and a drizzle of chili oil.

Tips

Fresh galangal gives the most authentic flavor, but fresh ginger works as a substitute. The taste will be slightly different but still delicious.
Don’t eat the lemongrass pieces, galangal, or lime leaves. They’re for flavor only. You can strain them out or just eat around them.
Keep the heat at a gentle simmer, never a rolling boil. High heat can cause the coconut milk to separate.
Use full-fat coconut milk for the richest, creamiest result. Light coconut milk will taste watery.
Add the lime juice off the heat to keep it bright and fresh tasting.

Variations

Use shrimp instead of chicken for a seafood version. Add them in the last 3 minutes.
Make it vegetarian with tofu and vegetable broth. Press the tofu first for better texture.
Add rice noodles to turn it into a full noodle soup.
Stir in a tablespoon of Thai red curry paste for extra depth and color.
Use oyster mushrooms or king trumpet mushrooms for a meatier texture.

FAQ

What is the difference between tom yum and tom kha?

Both are Thai soups, but tom kha has a coconut milk base that makes it rich and creamy. Tom yum is a clear broth soup that’s more sour and spicy. Tom kha is milder and more velvety.

Where can I find galangal and kaffir lime leaves?

Asian grocery stores carry them fresh or frozen. If you can’t find galangal, use fresh ginger. For kaffir lime leaves, a little lime zest can substitute in a pinch.

Can I make tom kha gai ahead of time?

Yes. Store it in the fridge for up to 3 days. Reheat gently over low heat. The flavors actually develop more overnight. Add fresh lime and cilantro when serving.

Is tom kha gai spicy?

It’s mildly spicy by default. You control the heat by how many Thai chilis you add. Start with one and taste before adding more. Removing the seeds reduces the heat too.

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