Coconut Milk Soup with Chicken | Tom Kha Gai | ต้มข่าไก่

The Thai coconut milk soup known as Tom Kha Gai is as rich and creamy as it is light and refreshing. This juxtaposition of flavors is so enticing, it's no wonder this Thai soup is so popular, both in Thailand and throughout the world. Read on for an authentic recipe with all of the tips and tricks you need to make this delicious Tom Kha soup.

I still remember the first time I had Thai food, some 20+ years ago. I was a college student and went out with a group of my dormmates to a local Thai restaurant. We ordered a smattering of dishes to share, and I remember liking them all, but ONE really stood out from the rest.

Yes, the soup that got me hooked on Thai food was Tom Kha Gai. I just love the contrasting flavors -- rich and creamy from coconut milk, yet light and refreshing from fresh lemongrass, galangal, makrut lime leaves, and lime juice. Add in some Thai chilis for a little spice, fish sauce for salt, and chicken and mushrooms to make it substantial and you have what may well be the most perfect Thai soup. It's certainly my favorite!

What is Tom Kha Gai?

Tom Kha Gai is a popular Thai soup made by infusing a creamy coconut milk broth with lemongrass, galangal, and makrut lime leaves. In Thai, Tom (pronounced tome) means "to boil" and is used to refer to soups. Kha is the Thai word for galangal and Gai is the Thai word for chicken. Put together, Tom Kha Gai is literally translated as Soup of Galangal and Chicken. (see How To Interpret a Thai Menu for more details). In English, however, Tom Kha Gai is more often referred to as Thai Coconut Milk soup.

What does Tom Kha Gai taste like?

Rich and creamy. Tangy and Citrusy. Salty. Slightly spicy. Tender bites of chicken. Mild flavored mushroom. Utter deliciousness and comfort in a bowl.

Ingredients

• Chicken Broth and Water: A combination of chicken broth and water forms the base of this soup. If you prefer a richer base, you could use all chicken broth. Store bought chicken broth is fine. Homemade is even better!
• Coconut Milk: Coconut milk provides the creaminess. I've seen all kinds of recommendations for the amount of coconut milk you should use in this soup, from it being completely coconut milk based to using only a spoonful or two. As such, I have experimented with all of these variations.  I've found that using 2 cups of coconut milk per 4 cups of broth is the perfect amount of creaminess for us.  Even a spoonful more and my Thai husband will declare the soup "mun guen pai" (มันเกินไป) or too greasy/fatty.  Less than this and my more Americanized palate craves just a little more creaminess.
• Galangal: Galangal (known as Kha in Thai) is the key component of this soup and provides a sharp, earthy, somewhat citrusy flavor. Simply wash the galangal, cut a 1 inch piece off and slice it into thin rounds. You should wind up with about 10 round slices.
• Lemongrass: Lemongrass provides a wonderful lemony fragrance to this soup. Peel any dead outer leaves away from the main stalk, then cut the top ⅓ of the stalk off and discard. Cut the bottom ⅔ of the stalk into 2 inch lengths, then bruise with the back of a chef's knife to help release the fragrance.
• Makrut (Kaffir) Lime Leaves: Makrut lime leaves are another essential ingredient in this soup and impart a very distinctive citrus flavor. Wash the leaves, then fold them in half to strip the central vein away. If they are large, you can tear them in half again. Tearing is preferred to cutting as it releases more fragrance.
• Thai Chilis: The number of chilis you add, how strongly you bruise them, and when you add them to the soup will determine the spice level. One Thai chili added closer to the end of cooking will give you a mild spice.
• Lime Juice: Fresh lime juice provides the tang that counterbalances the creamy richness of the coconut milk. Start with 1 Tablespoon and add more as needed, depending on how sour your lime is.
• Fish Sauce: Fish sauce provides the salty umami flavor for this soup. Again, start with 1 Tablespoon and add more as needed. Exactly how much you need will depend on how salty your chicken broth is.
• Chicken: Boneless, skinless chicken thighs and breast both work well in this soup. The chicken should be sliced into bite-sized pieces.
• Mushrooms: Any mild flavored mushroom will work well in this soup. Straw, champignon, beech, and oyster mushrooms are all good choices.

Where can I buy fresh herbs for Tom Kha Gai?

Lemongrass, Galangal, and Makrut Lime Leaves are the three essential herbs you need for this recipe of Tom Kha soup. They may require a little effort to find, but that effort is well worth it!

Of these three herbs, lemongrass is the easiest to find. I can find lemongrass at my local mainstream groceries including Safeway and Whole Foods. Lemongrass can also be found at pan Asian groceries such as Ranch 99 where it might be fresher.

Galangal can usually be found at Ranch 99, and certainly groceries specializing in Southeast Asian cuisine will carry it. If these stores don't have fresh galangal in stock, they will likely have frozen galangal which can be used instead.

Makrut lime leaves are often sold at Southeast Asian grocery stores. If you plan to make Thai food more than occasionally, you may want to invest in a makrut (kaffir) lime tree, which could become an easy source of makrut lime leaves whenever you want to make tom kha gai (or any of the many other Thai dishes that require it!)

If you're not able to find these three Thai herbs fresh locally, they are also sold fresh online, separately (linked in ingredients above) and as part of a kit. Dried herb kits are also available online, but they will not impart as much flavor as the fresh herbs.

Instructions

Tom Kha Gai is actually very straightforward to make once you have the right ingredients.  

1. First prepare the herbs. Cut the stem off and bruise the Thai chilis. Cut the lemongrass into 2" pieces and bruise them. Slice the galangal into thin rounds. Tear the makrut lime leaves in half.
2. Then infuse the chicken broth with the prepared herbs. Allow to simmer for 10-20 minutes until the aroma of the herbs is strong. Once your broth has picked up the wonderful aroma from these herbs, they can be strained out.
3. Add the chicken, mushrooms, and coconut milk and allow to cook until the chicken and mushrooms are cooked through and tender.
4. Then season the soup with fish sauce and lime juice. Start with 1 Tablespoon of each and adjust as necessary based on your taste preference.
5. Serve with jasmine rice as a stand alone meal, or as part of a larger Thai dinner.

Substitutions

Since galangal (Kha) can be hard to find, ginger is often suggested as a substitute in Tom Kha Gai. However, ginger does not taste the same as galangal, and makes a poor substitute. If you are not able to find fresh galangal, frozen (or even dried) galangal is a much better substitute than ginger.

Likewise, I don't know of a good substitute for fresh makrut lime leaves. If you are not able to find them in your area, they are available online as noted above.

Variations

Tom Kha soups can be made with a variety of different proteins or vegetables. Mushrooms and chicken are the traditional choices, however, pork, shrimp, tofu, green beans, pumpkin, bamboo shoots, and onion slices are some options that would all work well with this soup base.

Another variation that I enjoy is adding a Tablespoon or so of Thai roasted chili paste (nam prik pao) for a little extra depth of flavor. You could also top the soup with a handful of cilantro leaves or sliced green onion.

To make a vegetarian or vegan version of Tom Kha, you could swap the chicken broth for vegetable broth, replace the fish sauce with table salt or soy sauce, and omit the chicken. You could add cubes of tofu or another meat substitute, if you like.

Recipe

Coconut Milk Soup with Chicken | Tom Kha Gai | ต้มข่าไก่

This popular Thai soup is made by infusing a creamy coconut milk broth with lemongrass, galanga, and makrut lime leaves.

4.88 from 8 votes

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Course: Soup

Cuisine: Thai

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 317kcal

Ingredients

• 2 cups chicken broth
• 2 cups water
• 2 cups coconut milk
• 1 cup chicken thighs or breast sliced into bite-sized pieces
• 4 makrut (kaffir) lime leaves deveined and torn
• 1 inch piece of galangal sliced thinly
• 2 stalks lemongrass sliced into 2 inch lengths and bruised
• 1-3 red Thai chili peppers bruised
• 1 cup straw mushrooms or any other mild variety, cut into bite-sized pieces
• 1 Tablespoon fish sauce
• 1 Tablespoon lime juice

Instructions

• Prepare your fresh herbs by slicing the galanga into thin rounds, cutting the lemongrass into 2-3 inch lengths and bruising with a mortar and pestle or back of a chef's knife, and tearing the kaffir lime leaves into half or quarter pieces. Cut the stem off the Thai chilis and bruise with the back of a chef's knife.
• Combine the chicken broth and water in a medium-sized pot and bring to a gentle boil over medium to medium high heat. Add the prepared fresh herbs and Thai chilis and allow to simmer for 10 to 20 minutes, until a the aroma of the herbs is fairly strong.
• Remove the herbs with a strainer, allowing the Thai chilis to remain in the pot. (see NOTE). Add your thinly-sliced chicken, mushrooms, and coconut milk. Allow to cook until the chicken is cooked through, being careful not to overcook it.
• While the chicken is cooking, season the broth with lime juice and fish sauce to taste. I generally start with 1 Tablespoon of each; however, the amounts will vary depending on the saltiness of your chicken broth and the acidity of your limes.
• Once the chicken and mushrooms are cooked through and the soup is seasoned to your liking, serve with hot jasmine rice and enjoy!

Notes

You can serve Tom Kha Gai with the lemongrass, galangal, and kaffir lime leaves in the soup, as long as your guests know to eat around these herbs.  I tend to take them out during the cooking process as noted in the recipe, but I save them on a clean plate and add them back to the soup if there are leftovers to save in the refrigerator.  They will continue to infuse the leftover broth, making the next day's soup even more fragrant and flavorful. 

You can take the Thai chilis out at the same time as the other herbs, or leave them in the soup if you prefer more spice.  If at the end of cooking, your soup is not hot enough, you can press the Thai chilis against the side of the pot with a spoon to release more spice.

Nutrition

Calories: 317kcal | Carbohydrates: 9g | Protein: 10g | Fat: 29g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 24mg | Sodium: 1005mg | Potassium: 438mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 5mg