Tom Kha Gai, also known as Thai Coconut Chicken Soup, is one of Thailand’s most cherished dishes and a staple in both street food stalls and Thai restaurants across the globe. This vibrant soup is known for its unique combination of creamy coconut milk, citrusy lemongrass, earthy galangal, and the classic Thai balance of salty, sour, and slightly spicy notes.
Despite its complex flavor, Tom Kha Gai is incredibly easy to make at home. The key ingredient you must use fresh is lemongrass. It’s what gives the soup its signature aroma. Frozen galangal and kaffir lime leaves are great substitutes if fresh versions aren’t available. For a vegan Tom Kha, simply use tofu in place of chicken and replace fish sauce with salt, vegan fish sauce or coconut aminos.
Whether you’re craving comfort food or exploring Thai cooking, this soup delivers authentic flavor with minimal effort.
Ingredients
1 large chicken breast, thinly sliced
1 can (14 fl. oz.) coconut milk
1 cup chicken stock or water
3-4 pieces galangal, sliced and crushed
2-3 pieces lemon grass, sliced to 1-2 inches and gently crushed
½ cup oyster mushrooms
3 kaffir lime leaves, torn
1-3 red chilies, sliced
2-3 tbsp fish sauce
2 tbsp lime juice¼ cup coriander leaves (as garnish)
Directions
Heat the coconut milk and chicken stock (or water) in a pot over medium heat until it begins to gently boil.
Add the sliced and crushed galangal and lemongrass. Simmer for a few minutes until fragrant.
Add the sliced chicken and cook for 1–2 minutes.
Add the oyster mushrooms, fish sauce, and torn kaffir lime leaves. Simmer until the chicken and mushrooms are fully cooked.
Add the sliced red chilies and cook for another 30 seconds.
