Summary: Tom Kha Gai – aromatic coconut soup with chicken, galangal, lemongrass, mushrooms, and lime juice, combining creaminess with a pleasantly sour flavor. Prepared with chicken breast, coconut milk, and fresh herbs in 30 minutes, yielding 6 servings.
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Category: Soups, Thai Cuisine
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Quick overview
- Dish: Tom Kha Gai
- Category: Soups, Thai Cuisine
- Cuisine: Thai
- Main ingredient: Chicken breast, 1.0 lb (boneless and skinless)
- Guide: 12 Most Popular Thai Dishes: Favorite Thai Cuisine Recipes
- Total time: 30 minutes (10 min prep + 20 min cooking)
- Difficulty: Easy
- Servings: 6 servings (Serving weight: 350 g)
- Key technique: Simmering in coconut milk with aromatic roots
- Preparation types: Simmering, boiling
- Dietary info & Allergens: Gluten-Free, Dairy-Free, Contains Fish Sauce
- Suitable for: Everyday dining, Asian cuisine lovers, light dinner
- Nutritional values (per 1 serving): 285 kcal, Protein: 22.0 g, Fat: 18.5 g, Carbs: 8.5 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Thai Lager, Riesling, Fresh Lime Water with Mint
- In a nutshell: A fragrant, creamy, and gently sour Thai coconut soup bursting with lemongrass, galangal, tender chicken, and earthy mushrooms.
- Last updated: May 20, 2024
WAGUU says: “Tom Kha Gai balances rich coconut milk with sharp galangal and sour lime juice to achieve culinary perfection.”
Key facts
| Prep time: | 10 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Simmering at 212 °F (100 °C) |
| Number of servings: | 6 servings |
In a nutshell
Discover the authentic flavors of Thailand with this comforting bowl of Tom Kha Gai. Silky coconut milk meets zesty lemongrass, fragrant galangal, and tender chicken for an unforgettable culinary experience.
Ingredients
Base servings: 6 servings • Serving weight: 350 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Chicken breast | 1.0 lb | Boneless and skinless, sliced |
| Coconut milk | 28.0 fl oz | Full-fat canned coconut milk |
| Chicken broth | 2.0 cups | Low-sodium clear broth |
| Galangal | 2.0 oz | Fresh, sliced into thin rounds |
| Lemongrass | 3.0 stalks | Fresh, bruised and cut into sections |
| Kaffir lime leaves | 6.0 leaves | Fresh or frozen, torn |
| Mushrooms | 8.0 oz | Straw mushrooms or button mushrooms, quartered |
| Fish sauce | 3.0 tbsp | Authentic Thai brand |
| Lime juice | 4.0 tbsp | Freshly squeezed |
| Thai chili peppers | 4.0 pieces | Bird’s eye chilies, smashed |
| Palm sugar | 1.0 tbsp | Grated or brown sugar alternative |
| Cilantro | ½ cup | Fresh leaves for garnish |
| Salt | 1.0 tsp | Fine sea salt |
Why you’ll love this recipe
- Authentic Flavors: Combines traditional Thai aromatics like galangal, lemongrass, and kaffir lime leaves.
- Quick & Easy: Ready in just 30 minutes from prep to table.
- Perfect Balance: Harmoniously blends creamy coconut richness with refreshing sour lime juice.
Success guaranteed: Following these precise steps ensures a restaurant-quality aromatic soup every single time.
Recipe overview
Prep: 10 min | Cooking: 20 min | Difficulty: Easy | Servings: 6 servings | Type: Soup | Origin: Thailand
Detailed instructions
Overall progress: 0% completed
Phase 1: Preparing Aromatics and Broth – 5 min
Appliances: Stove
1. Pour 2.0 cups of low-sodium chicken broth and 14.0 fl oz of full-fat canned coconut milk into a 4-quart stockpot. Bring the mixture to a gentle simmer over medium heat at 200 °F (93 °C). Add 2.0 oz of sliced fresh galangal, 3 stalks of bruised lemongrass, and 6 torn kaffir lime leaves. Simmer for 5 minutes until the broth becomes intensely aromatic.
CP: Broth is gently simmering and releasing strong herbal aromas.
Before moving to the next step:
Ensure the coconut milk does not curdle by keeping the heat at a gentle simmer rather than a rapid boil.
Phase 2: Adding Chicken and Mushrooms – 8 min
Appliances: Stove
2. Add 1.0 lb of boneless, skinless chicken breast sliced into bite-sized pieces and 8.0 oz of quartered mushrooms into the simmering broth. Cook for 8 minutes until the chicken reaches an internal temperature of 165 °F (74 °C) and the mushrooms are tender.
CP: Chicken is fully cooked through and opaque.
Before moving to the next step:
Check chicken core temperature with a digital thermometer to confirm 165 °F (74 °C).
Phase 3: Seasoning and Balancing Flavors – 4 min
Appliances: Stove
3. Reduce the heat to low. Stir in the remaining 14.0 fl oz of coconut milk, 3.0 tbsp of fish sauce, 1.0 tbsp of palm sugar, and 1.0 tsp of fine sea salt. Simmer gently for 4 minutes to dissolve the sugar and blend the savory flavors.
CP: Soup is rich, creamy, and well-blended.
Before moving to the next step:
Turn off the heat before adding citrus elements to preserve fresh volatile aromas.
Phase 4: Adding Heat and Acidity – 3 min
Appliances: Stove
4. Remove the stockpot from the heat source. Stir in 4.0 tbsp of freshly squeezed lime juice and 4 smashed bird’s eye chili peppers. Taste the soup and adjust seasoning if necessary.
CP: Bright citrus notes are prominent without bitterness.
Before moving to the next step:
Do not boil the soup after adding lime juice to prevent bitterness.
Phase 5: Garnishing and Plating – 0 min
Appliances: None
5. Ladle the hot soup into warmed white ceramic bowls. Garnish generously with 0.5 cup of fresh cilantro leaves.
CP: Soup is evenly distributed with chicken and mushrooms in every bowl.
Phase 6: Final Presentation – 0 min
Appliances: None
6. Serve immediately while piping hot with extra lime wedges on the side.
CP: Ready to enjoy.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Stockpot | 4-quart | Large saucepan | Overboiling coconut milk |
| Chef’s knife | 8-inch | Utility knife | Dull blade cutting galangal |
| Measuring cups | Standard set | Liquid measuring glass | Inaccurate liquid ratios |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 81.4 kcal | 285.0 kcal | 1710.0 kcal |
| Fat | 5.3 g | 18.5 g | 111.0 g |
| of which saturates | 4.5 g | 15.8 g | 94.8 g |
| Carbohydrates | 2.4 g | 8.5 g | 51.0 g |
| of which sugars | 1.1 g | 3.8 g | 22.8 g |
| Protein | 6.3 g | 22.0 g | 132.0 g |
| Salt | 0.9 g | 3.2 g | 19.2 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: Use fresh galangal instead of ginger for authentic Thai flavor profile.
- Tip 2: Bruise lemongrass stalks with the back of a knife to release essential oils.
- Tip 3: Add lime juice off the heat to preserve its bright acidity and aroma.
- Tip 4: Opt for full-fat coconut milk for optimal creaminess and velvety texture.
Scientific background
The unique character of Tom Kha Gai arises from the synergy between volatile aromatic compounds in lemongrass (citral) and galangal (1,8-cineole) combined with medium-chain triglycerides in coconut milk, which effectively carry fat-soluble flavor molecules across the palate.
Fine Dining – Professional techniques
- Plate composition: Serve in matte white ceramic bowls to highlight the creamy white broth and vibrant green cilantro garnish.
- Texture contrasts: Combine tender poached chicken with crisp mushroom slices and silky broth.
- Temperature contrast: Serve steaming hot soup alongside chilled lime wedges.
- Aromatic garnishes: Top with micro cilantro and finely sliced fresh red chili threads.
Sensory radar
- Appearance: Milky white opaque broth with floating green herbs and red chili accents.
- Aroma: Pungent lemongrass, citrusy kaffir lime, and warm coconut fragrance.
- Taste: Harmonious blend of rich coconut sweetness, salty umami from fish sauce, and sharp sour lime.
- Texture: Velvety, smooth, and lightweight creaminess.
Pairing
- BEER: Crisp Asian Lager or Pilsner
- WINE: Off-dry Riesling or Gewürztraminer
- NON-ALCOHOLIC: Fresh lemongrass iced tea with lime
Various preparation methods
- Shrimp Variant (Tom Kha Goong): Substitute chicken breast with peeled jumbo shrimp for a seafood version.
- Vegetarian Variant (Tom Kha Het): Replace chicken broth with vegetable broth and use mixed wild mushrooms and tofu instead of chicken.
Allergens and dietary information
Contains: Fish (fish sauce) • Gluten: Gluten-Free • Not suitable for: Vegans (contains fish sauce and chicken)
Suitable for
Everyday dining, Asian cuisine lovers, light dinner
Substitution guide
- Galangal: Fresh ginger (though flavor profile will be less authentic)
- Fish sauce: Soy sauce or tamari for a vegetarian umami note
- Palm sugar: Light brown sugar or coconut sugar
FAQ
Can I eat the galangal and lemongrass slices?
No, galangal and lemongrass are extremely fibrous and meant only for infusing flavor into the broth; push them to the side of your bowl.
Why did my coconut milk curdle?
Boiling coconut milk too vigorously causes the fats to separate. Keep the soup at a gentle simmer to maintain a smooth texture.
Can I use light coconut milk?
Full-fat coconut milk provides the traditional velvety texture and rich flavor, but light coconut milk can be used for a lower-calorie alternative.
How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale ingredients proportionally and use an 8-quart stockpot. • 20+ people: Divide the recipe into two separate stockpots to ensure even heating and consistent simmering.
Sides and serving
- Steamed Jasmine Rice – Aromatic grain to absorb the savory broth (not included in the recipe)
- Crispy Spring Rolls – Crunchy appetizer pairing (not included in the recipe)
Serving: Serve hot in ceramic bowls garnished with fresh cilantro and extra chili slices.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Reheat gently on the stove over medium-low heat until hot, avoiding a rolling boil.
Author: WAGUU Petr & Team • Published: 24 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Boiling the coconut milk – Causes fats to separate and curdles the smooth texture.
- Adding lime juice while boiling – Destroys delicate citrus aromas and introduces bitterness.
- Overcooking chicken – Results in dry, rubbery meat instead of tender bites.
- Skipping bruised lemongrass – Fails to release the essential citrus oils necessary for authentic flavor.