Summary: Coconut milk with galangal, lemongrass, and kaffir lime leaves, with chicken and mushrooms simmered until tender. The flavor is finished with fish sauce and lime juice off the heat. Total time 40 minutes, makes 6 servings.
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Category: Soups · Thai Cuisine
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Quick overview
- Dish: Tom Kha Gai – coconut soup with chicken, galangal, lemongrass, and lime leaves
- Category: soups, thai-cuisine
- Cuisine: Thai
- Main ingredient: Chicken, 1.3 lb (boneless thighs) (quality specification)
- Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
- Total time: 40 minutes (20 min prep + 20 min cooking)
- Difficulty: Easy
- Servings: 6 (Serving weight: 13.3 oz)
- Key technique: Simmering the aromatic base in coconut milk and adding the meat below boiling point
- Preparation types: Cooking in coconut milk
- Dietary info & allergens: fish (fish sauce), shellfish (curry paste, if used)
- Suitable for: Family dinner, dinner with friends, quick weeknight lunch, or a festive multi-course table.
- Nutrition facts (per 1 serving): 432, Protein: 23.9 g, Fat: 31.1 g, Carbohydrates: 14.2 g
- Storage: 3 days in the refrigerator, 1 month in the freezer
- Pairing: wheat beer, dry Gewürztraminer, coconut water
- In short: Coconut milk with galangal, lemongrass, and kaffir lime leaves, with chicken and mushrooms simmered until tender. Total time 40 minutes, 6 servings.
WAGUU says: “Tom Kha is simmered slowly. When the coconut milk bubbles like potato soup, it’s too late.”
Key facts
| Prep time: | 1.4 minutes |
| Cook time: | 1.4 minutes |
| Temperature: | Coconut milk 185–194 °F, never a rolling boil; meat simmers for 12 minutes |
| Servings: | 6 |
At a glance
Tom Kha Gai is the gentler brother of Tom Yum. Coconut milk carries sweetness and fat that binds the heat of chili, so the soup is warming but not spicy. Temperature is key: coconut milk must not boil vigorously, otherwise the fat separates and the soup breaks into water and oil.
Ingredients
Base servings: 6 servings • Serving weight: 13.3 oz
| Ingredient | Amount | Quality |
|---|---|---|
| coconut milk | 3.4 cups | full-fat, without stabilizers |
| chicken broth | 27.1 tbsp | homemade or unsalted |
| boneless chicken thigh | 21 oz | skinless, sliced |
| galangal | 1.5 oz | fresh, thinly sliced |
| lemongrass | 3 stalks | fresh, bruised |
| kaffir lime leaves | 8 leaves | fresh, torn |
| fish sauce | 2.4 tbsp | fermented |
| lime juice | 1/4 cups | freshly squeezed |
| palm sugar | 0.5 oz | finely ground |
| red chili | 3 peppers | fresh, sliced diagonally |
| bamboo shoots | 5.5 oz | thinly sliced |
| fresh cilantro | 1 bunch | chopped |
| lime | 1 wedges | for serving |
| fine sea salt | 1 tsp | only as needed |
Why you’ll love this recipe
- Mild heat without sharpness: Coconut fat binds the capsaicin from chili, so the soup is warming but not spicy. It’s suitable even for those who don’t eat spicy food.
- Ready in 40 minutes: The base simmers in coconut milk, the meat is added for twelve minutes. The soup doesn’t need a long broth.
- Precise ratios for 6 servings: Three and a half ounces of meat per serving, twenty-seven fluid ounces of coconut milk, and a sauce of acid, salt, and sugar. Servings can be recalculated.
Success guaranteed: Coconut milk is an emulsion of water and coconut fat. A vigorous boil breaks the emulsion and the fat floats to the surface. That’s why Tom Kha stays just below boiling point. The fat in coconut milk binds the capsaicin from chili, and the heat is distributed throughout the soup instead of burning in one spot. The acid from lime and the salt from fish sauce are added at the end so they don’t cook.
Recipe overview
Prep: 20 min | Cook: 20 min | Difficulty: Easy | Servings: 6 | Type: Soup | Origin: Thai
Detailed instructions
Total progress: 6 % done
Phase 1: Aromatic base in coconut milk – 8 min
Equipment: 3-quart pot, rolling pin
1. Pour three hundred milliliters of coconut milk (the thickest part from the top of the can) into a pot and heat over low heat until the first bubbles appear. Do not bring to a boil.
2. Add the bruised lemongrass, sliced galangal, and torn kaffir lime leaves. Let the base simmer covered so the aroma releases into the fat.
QC: The coconut milk is smooth and glossy, with no droplets of separated fat on the surface. The aroma of galangal is noticeable, but the milk is not bitter.
Before you move to the next step:
If the coconut milk boils vigorously, the fat separates and yellow droplets float to the surface. Lower the heat and recombine the milk with a whisk.
Phase 2: Simmering the chicken – 12 min
Equipment: pot, slotted spoon
1. Pour the remaining coconut milk and chicken broth into the base. Bring to 194 °F, just below boiling point, and add the sliced chicken thighs.
2.Keep the meat covered and poach it until it turns white and firm. Do not stir the pot vigorously during poaching, just shake it occasionally.
QC:The meat is white and firm to the touch, and does not release pink juices when pressed. The coconut milk remains smooth.
Before you move to the next step:
Meat added to boiling soup will toughen. Keep the temperature below a simmer and never cook the meat for more than fifteen minutes.
Phase 3: Mushrooms and chili – 4 min
Equipment:knife, pot
1.Add the bamboo shoots and sliced chili. Let them sit in the soup for two minutes so the heat disperses into the coconut fat.
2.Remove the lemongrass, galangal, and kaffir lime leaves from the soup; they have already given up their aroma.
QC:The soup has a gentle heat that spreads rather than burns in one spot. The shoots are warm but still crisp.
Before you move to the next step:
Do not leave the herbs in the soup until the end of cooking; after a longer time they release bitterness and the soup turns green.
Phase 4: Seasoning off the heat – 3 min
Equipment:small bowl, ladle
1.Take the pot off the heat. In a small bowl, whisk together the fish sauce, lime juice, and palm sugar, then pour it into the soup.
2.Stir the soup and taste. Add another squeeze of lime or a pinch of sugar if needed.
QC:The taste is sweet, sour, and salty in balanced proportion, with the heat lingering in the background. The lime smells fresh.
Before you move to the next step:
Never boil lime juice or fish sauce. Boiled lime turns bitter and fish sauce loses its fresh aroma.
Phase 5: Rest and check – 3 min
Equipment:spoon
1.Let the soup rest for two minutes so the flavors meld and the fat returns to the emulsion.
2.Check the consistency: the soup should be creamy but thinner than heavy cream. If it is too thick, add a little broth.
QC:The soup is creamy, smooth, and does not separate. It leaves a thin film on the spoon, not a layer of oil.
Before you move to the next step:
Do not thin a thick soup with cream, but with broth. Cream would add more fat and break the emulsion.
Phase 6: Serving – 3 min
Equipment:deep bowls
1.Pour the soup into warmed bowls and place chopped cilantro on the surface. Serve a lime wedge with each bowl.
2.Serve jasmine rice on the side, which guests can add directly to the soup or have alongside.
QC:The soup is hot but not boiling, and the cilantro on the surface has not wilted.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| pot | 3 qt capacity, thick bottom | deep skillet with lid | thin bottom will scorch the coconut milk at the base |
| wooden spoon | 12 in long | silicone spatula | metal spoon will scratch the bottom and the milk will scorch |
| rolling pin | wooden | heavy knife | unbruised lemongrass will not release aroma into the fat |
| thermometer | up to 212 °F | estimate by bubbles | a rolling boil will break the coconut milk emulsion |
Shopping list
Nutrition profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 481 kJ / 115 kcal | 1807 kJ / 432 kcal | 10845 kJ / 2592 kcal |
| Fat | 8.2 g | 31.1 g | 186.6 g |
| of which saturated | 5.9 g | 22.3 g | 133.9 g |
| Carbohydrates | 3.8 g | 14.2 g | 85.2 g |
| of which sugars | 3.8 g | 14.2 g | 85.2 g |
| Protein | 6.3 g | 23.9 g | 143.4 g |
| Salt | 0.03 oz | 0.11 oz | 17.9 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Verified recipe with precise ratios and visual checkpoints.
- Tip 2: The coconut milk is smooth and glossy, with no droplets of separated fat on the surface. The aroma of galangal is noticeable, but the milk is not bitter. When coconut milk boils rapidly, the fat separates and yellow droplets rise to the surface. Lower the heat and recombine the milk with a whisk.
- Tip 3: The meat is white and firm to the touch, and does not release pink juices when pressed. The coconut milk remains smooth. Meat added to boiling soup will toughen. Keep the temperature below a simmer and never cook the meat for more than fifteen minutes.
- Tip 4: Prepare the ingredients on the table in small bowls beforehand. Thai cuisine is cooked over high heat and there is no time to divide ingredients during cooking.
Scientific background
Galangal and lemongrass contain volatile oils that dissolve better in fats than in water. Coconut milk therefore carries them better than clear broth, and the aroma is fuller. Boneless chicken thigh has more collagen than breast; during slow poaching, collagen turns into gelatin and the meat stays juicy.
Fine Dining – Professional techniques
- Plate composition: Serve the soup in a white ceramic bowl, where the creamy color and green cilantro stand out.
- Texture contrasts: Place a thin slice of lime and three chili rings on the surface. The aroma is released even before the first sip.
- Temperature contrast: Serve a small bowl of jasmine rice shaped into a mound on the side, which the guest adds to the soup themselves.
- Aromatic additions: Finally, add a drop of sesame oil, which holds the galangal aroma on the surface and adds a subtle sheen.
Sensory radar
- Appearance: The soup is creamy white, with slices of white meat, green cilantro leaves, and red chile slices.
- Aroma: Coconut sweetness with galangal and lemongrass, fresh lime after stirring.
- Taste: Sweet and mild coconut flavor, with heat gradually spreading and lime acidity coming at the end.
- Texture: The meat is tender and juicy, the shoots crunchy, the soup creamy and smooth.
Pairing
- wheat beer: A wheat beer with mild fruity flavor pairs with coconut and galangal. Serve it at 45°F.
- dry Gewürztraminer: Gewürztraminer with pink aroma stands up to coconut fat. Avoid wines with high oak content.
- coconut water: Chilled coconut water with a lime slice. The coconut sweetness and lime acidity mirror the soup’s flavor.
Variations
- Tom Kha with shrimp (Tom Kha Goong):: Replace chicken with shrimp, added in the last three minutes. The soup is sweeter and more oceanic, and cooking time is reduced by five minutes.
- Vegetable Tom Kha:: Omit meat and use 7 oz firm tofu plus cauliflower and peas. Add tofu in the last five minutes so it holds its shape.
Allergens and Dietary Information
Contains: fish (fish sauce), crustaceans (curry paste, if used) • Gluten: no, the recipe is gluten-free • Not suitable for: people with fish and crustacean allergies
Suitable for
Family dinner, dinner with friends, quick weekday lunch, or a festive multi-course table.
FAQ
Why does my coconut milk curdle?
It boiled rapidly, or the milk with stabilizers was heated too quickly. Keep the temperature between 185 and 194°F and whisk; the emulsion will recombine.
Can I use chicken breast?
Yes, but the meat will be drier. Poach breasts for only eight minutes and let them finish in the soup off the heat. Thighs are better for Tom Kha.
What can I substitute for fish sauce?
Soy sauce with an extra tablespoon of lime juice. The flavor will be less oceanic, but the saltiness remains. For a gluten-free version, use tamari.
How do I make the soup milder?
Add two tablespoons of coconut cream at the end and just warm it through. The cream thickens the soup and tames the heat.
Can I freeze Tom Kha Gai?
Coconut milk often separates after thawing. Freeze the soup without herbs and recombine it with a whisk over very low heat after thawing.
What mushrooms work best?
Straw mushrooms or shiitake work best here. Button mushrooms release water and thin out the broth, so add them in the last two minutes of cooking.
WAGUU Petr’s tip: Cooking for 6 or more?
6–8 people: Heat a wok or pan in batches and keep the finished dish warm in an oven at 175°F. Add flavor components (fish sauce, lime, sugar) at the end, or the aroma will fade. • 10+ people: Prepare the base (paste, broth, or marinade) in double quantity and save half for the next day. Fill the wok no more than two-thirds full, or the ingredients will steam instead of stir-fry.
Sides and Serving
Serving: Serve in deep bowls with jasmine rice on the side. Top with cilantro and chile slices.
Storage and Reheating
Refrigerator: 3 days • Freezer: 1 month • Reheating: Refrigerator: 3 days • Freezer: 1 month • Reheating: over very low heat to 175°F, stirring constantly with a whisk
Satay Gai – Grilled marinated chicken skewers with peanut sauce and pickled vegetables
Author: WAGUU Petr & Team • Published: 8 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
Pad Thai – stir-fried rice noodles with egg, shrimp, tofu, tamarind, peanuts, and lime
Tom Yum Goong – spicy and sour soup with shrimp, lemongrass, galangal, and chile
Green Curry (Gaeng Keow Wan) – green curry with coconut milk, chicken, and Thai basil
Massaman Curry – aromatic curry with beef, coconut milk, potatoes, and peanuts
Som Tam – spicy green papaya salad with chile, lime, fish sauce, and peanuts
Som Tam – spicy green papaya salad with chile, lime, fish sauce, and peanuts
Pad Kra Pao – stir-fried meat with Thai basil, chile, and garlic, served with rice and a fried egg
Khao Pad – Thai fried rice with egg, vegetables, and chicken
Khao Soi – northern Thai noodle soup with coconut curry, chicken, and crispy noodles
Satay Gai – grilled marinated chicken skewers with peanut sauce and pickled vegetables
Mango Sticky Rice (Khao Niao Mamuang) – sticky rice with coconut milk and ripe mango
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Most common mistakes
- Aromatic base in coconut milk – When coconut milk boils rapidly, the fat separates and yellow droplets float to the surface. Lower the heat and recombine the milk with a whisk.
- Poaching chicken – Meat added to boiling soup toughens. Keep the temperature below boiling and never cook the meat longer than fifteen minutes.
- Mushrooms and chile – Don’t leave herbs in the soup until the end of cooking; after a longer time they release bitterness and the soup turns green.
- Seasoning off the heat – Lime and fish sauce are never boiled. Boiled lime becomes bitter and fish sauce loses its fresh aroma.