Easy Tom Kha Gai Soup (Thai Coconut Chicken Soup) (2024)

5 from 22 votes

Easy to make: This recipe is incredibly simple and straightforward, making it accessible to even first time cooks. With clear instructions and minimal ingredients, anyone can whip up a delicious batch in no time.

Versatile: This recipe allows for customization and adaptation to individual preferences. Whether you prefer a vegetarian version or want to add extra protein, this recipe is flexible and can accommodate various dietary needs.

Delicious flavor: The combination of coconut milk, lemongrass, galangal, and kaffir lime leaves creates a delicious flavor profile that is both comforting and refreshing. The balance of sweet, sour, and savory notes in this soup is truly exceptional.

Authentic taste: This recipe stays true to the traditional Thai flavors of tom kha soup and gives an authentic and satisfying taste experience. The use of authentic ingredients like kaffir lime leaves and galangal make all the difference in capturing the essence of this classic Thai dish.

Crowd-pleaser: Whether you’re serving a small gathering or a large party, this tom kha soup recipe is sure to impress everyone. Its unique and exotic flavors will leave your guests craving for more, making it an ideal choice for any social gathering or special occasion.

All you need are some incredibly simple, pantry-staple ingredients to make this delicious tom kha soup recipe at home.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

• Broth or Water: We will need some broth or stock to make this recipe. It will provide a flavorful base for the soup and help to enhance the flavors of the other ingredients. Any type of broth works, which means chicken broth, beef broth, vegetable broth, or even seafood broth will work for this soup. You can even use water if you like.
• Coconut Milk: We will also need some coconut milk or coconut cream. It will add a creamy and rich texture to the soup, balancing out the flavors of the other ingredients.
• Chicken: You can use white or dark (boneless) chicken meat. I like to use chicken breast that has been thinly sliced. It's very important you marinate it in a bit of cornstarch to keep it moist and tender. You can also make tom kha gai without chicken as well and it would be called tom kha. I have also made this with thinly sliced pork belly, tofu, shrimp, seafood, and leftover meats.
• Fish sauce: We will need fish sauce to add a savory and umami flavor to the soup, enhancing the taste of the other ingredients.
• Lime juice: We will also need some lime juice. It will add a refreshing and tangy taste to the soup, brightening up the flavors of the other ingredients. Please don't use bottled lime juice for this recipe. Fresh lime juice will taste the best in this recipe.
• Palm sugar: We will also be using palm sugar (or light brown sugar, coconut sugar, cane sugar) to make this recipe. It will provide a subtle sweetness to the soup, balancing out the savory and tangy flavors. Fish sauce, lime juice, and palm sugar are what I call the holy trinity for making that balance of sweet, tart, and savory flavors. If you cannot find palm sugar, you can substitute it with light brown sugar, cane sugar, or white sugar.
• Salt: We will also add some salt to this recipe. It will enhance the flavors of the other ingredients and help to bring out their natural tastes.
• Galangal: If you cannot find galangal, do not substitute it with ginger. You can just make tom kha gai without galangal and it will taste fine.
• Lemongrass/Kaffir Lime Leaves: Kaffir lime leaves are a very important component to give the soup flavor, and I highly encourage you to use them but if you cannot find them you can substitute it for double the amount of lemongrass.Try to use whole lemongrass stalks so that you can strain them out more easily. They're widely available in the produce section of almost every grocery store these days otherwise, you can find it at any Asian market or even Whole Foods.
• Garlic/Onions: These will give your broth a lot of flavors. I like to add the onions in after the aromatics are done simmering and removed so that I have a bit to eat. If you don't like eating onions, you can add the onions during the aromatic simmer stage and remove them with the aromatics.
• Vegetables: You can be creative and add any type of vegetable to this soup. I like to use a mix of mushrooms (any kind, shiitake, button, oyster, etc), tomatoes, eggplant, zucchini, sweet red peppers, and/or snow peas.
• Cilantro (for garnish): We will also need some cilantro as garnish. It will add a fresh and fresh flavor to the soup, adding a final touch of brightness.
• Thai chilies (optional): I use these to make this soup spicy. Use fewer chilis for a milder spicy flavor, or omit it completely if you don't want it spicy at all.

Making this incredible tom kha soup recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Prepare Aromatics for the Soup

Prepare the aromatics by smashing the garlic, ripping the kaffir lime leaves, removing the dry parts of the lemongrass and smashing it, slicing the galangal, and finely chopping the Thai chilies.

Set the stove to medium-high heat and add the broth and aromatics. Once the broth starts to boil, reduce the heat to low and gently simmer it for 15 minutes with no lid.

Prepare the Vegetables

While the broth is simmering, thinly slice the onions, sweet red pepper, snow peas, and mushrooms.

If you are using a large tomato, cut them into small wedges, if you are using baby tomatoes, slice them in half length-wise.

Cut the limes in half and squeeze out the juice into a small bowl and set it aside.

Thinly slice the chicken breast and mix it with soy sauce, water, corn starch, and oil, and set it aside for later.

Once the soup has finished simmering, remove the aromatics and discard them.

Add in the finely sliced onions and chicken and cook it for a few minutes until the chicken is cooked.

Stir in the coconut milk and let the soup gently simmer for 1 minute.

Add in the vegetables and cook them for a few minutes

Mix in the fish sauce, lime juice, and sugar, and do a taste test to make sure it is balanced. If it is not, adjust it to your liking.

Garnish with cilantro or Thai basil, and enjoy!

Your delicious Tom Kha Gai soup is ready to be served!

Joyce's Tips For Making the Best Tom Kha Soup Every Single Time

Ingredients matter: Kaffir lime leaves are a very important component to give the soup flavor, and I highly encourage you to use them but if you cannot find them you can substitute it for double the amount of lemongrass.

Don't substitute galangal: If you cannot find galangal, omit it. Please do not substitute ginger for it. Galangal and ginger have completely different flavor profiles.

For a creamier soup: If you want a creamier soup with a stronger coconut flavor, substitute coconut milk with coconut cream.

Use full-fat coconut milk: Try to use full-fat coconut milk for the best flavor.

Simmer on low heat: High heat will remove some of the flavors from kaffir lime leaves, just like how high heat also breaks down the flavors of fresh herbs, so try to keep the broth at a low simmer to get the most flavor from the aromatics.

Add rice noodles for a meal: You can make this into a small cozy meal by adding a small bundle of rice noodles to it right before serving. Simply soak the rice noodles in boiling water for 3 minutes until they are soft (do a taste test). Once the noodles are soft, add them to the soup.

Balancing the flavors: Taste the soup as you go and adjust the flavors accordingly. Add more lime juice for acidity, fish sauce for saltiness, or sugar for sweetness to achieve the perfect balance of flavors.

Freeze extra ingredients: If you have extra galangal, kaffir lime leaves, or lemongrass you can freeze them for up to 6 months in a Ziploc. Make sure you remove as much air out of the ziplock as possible.

Serve the soup as a main course with steamed jasmine rice on the side. The fragrant and creamy soup pairs perfectly with the fluffy rice and creates a delicious and satisfying meal.

For a lighter option, serve the soup as an appetizer in small bowls or cups. Garnish with fresh cilantro and lime to add brightness and freshness to each bite.

If you have a bit of time and are planning to have guests, or you are entertaining and cooking for a group of people, you can pair this soup with our popular Grilled Thai Coconut Chicken Skewers, easy-to-make Chicken Satay with Peanut Sauce, Thai Basil Chicken (Pad Krapow Gai), Lemongrass Pork Meatballs (Larb Style), Pad Thai, Grilled Lemongrass Pork Chops or my personal favorite, Lao Crispy Rice Salad (Nam Khao).

Whenever I have leftover rice, I also like to make some Thai Basil Fried Rice, using ground beef, chicken, or pork which also goes very well with this soup as both dishes are packed with flavor.

If you're looking for a light meal, I like to serve it with light glass noodle dishes like Yum Woon Sen (Thai Glass Noodle Salad) or Pad Woon Sen (Thai Glass Noodle Stir Fry).

This delicious tom kha soup recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

Spicy: For those who like a little heat, add some extra sliced Thai chili peppers to the soup while it simmers. The addition of the chili peppers will give the soup a spicy twist that balances well with the creamy coconut milk and tangy lime juice.

Seafood: This is perfect for seafood lovers. Add a combination of shrimp, squid, and mussels to the soup and let them cook until they are tender and cooked through. The seafood adds a delicious flavor to the soup and makes it heartier and more satisfying.

Vegetarian: To make this thai coconut soup vegetarian-friendly, omit the chicken and add a variety of vegetables such as mushrooms, red bell peppers, green onions, bok choy, and baby corn. The vegetables will add a nice crunch and texture to the soup, making it a wholesome and filling meal on its own.

Mushrooms: If you love mushrooms, then you can add your favorite ones to this soup. Oyster mushrooms and shiitake mushrooms work great in this recipe. Serve with some extra lime wedges or lime zest to take it to the next level.

Frequently Asked Questions

To store leftovers of the soup, first, allow the soup to cool down to room temperature. Once cooled, transfer the soup into an airtight container and place it in the refrigerator. The soup can be stored in the fridge for up to one week. Alternatively, you can also freeze this soup for up to one month.

When reheating the soup, pour the desired amount into a saucepan and heat it over medium-low heat until it reaches a gentle simmer. Stir occasionally to prevent the soup from sticking to the bottom of the pan.

Alternatively, you can reheat the soup in the microwave by placing it in a microwave-safe bowl and heating it in 1-minute intervals, stirring in between, until heated through. If you are reheating it from frozen, thaw it in the fridge overnight first.

If you made thisTom Kha Soup recipe, I want to see! FollowPups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

If you like my recipes and want to be updated on when new ones come out, please consider subscribing to mynewsletter(we don't spam) and follow along onInstagram,Facebook, andPinterestfor all of my latest recipes!