Summary: Tom Kha Gai – aromatic coconut soup with chicken, galangal, lemongrass, mushrooms, and lime juice, combining creaminess with a pleasantly sour flavour. Prepared using traditional simmering and infusing techniques, total time 35 minutes, serves 6 portions.
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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, 500 g (farm-raised premium quality)
- Guide: 12 Most Popular Thai Dishes: Favourite Thai Cuisine Recipes
- Total time: 35 minutes (15 min prep + 20 min cooking)
- Difficulty: Easy
- Portions: 6 portions (Portion weight: 350 g)
- Key technique: Simmering aromatics in coconut milk
- Preparation types: Boiling, simmering, infusing
- Dietary info & Allergens: Gluten-Free, Dairy-Free, Contains Fish Sauce
- Suitable for: Everyday dining, Asian dinner parties, light lunches
- Nutritional values (per 1 portion): 285 kcal, Protein: 22.5 g, Fat: 16.2 g, Carbohydrates: 9.4 g
- Storage: 2 days in the fridge, 2 months in the freezer
- Pairing: Jasmine tea, Singha beer, dry Riesling
- In short: An exquisitely aromatic, creamy, and sour Thai soup that balances rich coconut milk with fiery galangal, earthy mushrooms, and tender chicken.
- Last updated: 2025-01-15
WAGUU says: “Never let the coconut milk boil aggressively once added, or it will curdle and lose its velvety emulsion.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Gentle simmer at 95 °C |
| Number of portions: | 6 portions |
In a nutshell
Tom Kha Gai is a masterpiece of Thai culinary art, uniting the gentle sweetness of coconut milk with the sharp, medicinal warmth of fresh galangal, bright lemongrass, tangy lime juice, and savory fish sauce. Every spoonful delivers a harmonious explosion of contrasting yet perfectly balanced flavors that warm the soul and awaken the senses.
Ingredients
Base portions: 6 portions • Portion weight: 350 g
| Ingredient | Amount | Quality |
|---|---|---|
| Chicken breast | 500 g | Fresh, free-range |
| Coconut milk | 800 ml | High fat content (at least 70%) |
| Chicken stock | 400 ml | Clear, homemade |
| Galangal | 50 g | Fresh rhizome, sliced |
| Lemongrass | 3 pieces | Stalks, bruised and cut |
| Kaffir lime leaves | 6 pieces | Fresh or frozen, torn |
| Straw mushrooms (or button mushrooms) | 250 g | Fresh, halved |
| Fish sauce | 45 ml | First pressing premium |
| Lime juice | 60 ml | Freshly squeezed |
| Palm sugar | 15 g | Pure coconut palm sugar |
| Bird’s eye chillies | 4 pieces | Fresh, crushed |
| Fresh coriander | 20 g | Leafy sprigs for garnish |
Why you will love this recipe
- Incomparable Aroma: The magical combination of fresh galangal, lemongrass, and kaffir lime leaves infuses the coconut broth with an authentic Thai fragrance.
- Velvety Texture: Rich, high-fat coconut milk creates a luxurious, creamy mouthfeel without feeling overly heavy.
- Perfect Balance: A masterful interplay of creamy, sour, salty, and spicy notes that revitalizes the palate.
Success guaranteed: Following the precise simmering temperatures and adding the lime juice strictly off the heat guarantees restaurant-quality results every single time.
Recipe overview
Prep: 15 min | Cooking: 20 min | Difficulty: Easy | Portions: 6 portions | Type: Soup | Origin: Thailand
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing Aromatics and Stock – 5 min
Appliances: Cutting board, chef’s knife
1. Slice the galangal root into thin, bite-sized rounds. Peel the outer layers of the lemongrass stalks, cut off the woody ends, bash the lower white part firmly with the back of a knife to release essential oils, and cut into 3 cm segments. Tear the kaffir lime leaves along the central stem to release their aromatic oils. Slice the chicken breast into thin, uniform bite-sized strips (approx. 5 mm thick).
VKB: Visual control point: Galangal slices should be uniformly thin; lemongrass thoroughly bruised.
Before moving to the next step:
Ensure all aromatics are prepped and ready before heating the pot, as the infusion process moves quickly.
Phase 2: Infusing Coconut Milk – 7 min
Appliances: Soup pot (3-litre capacity), stove
2. Pour 400 ml of coconut milk and 400 ml of chicken stock into the pot. Bring to a gentle simmer over medium heat (90–95 °C). Add the sliced galangal, bruised lemongrass, and torn kaffir lime leaves. Let them simmer gently for 7 minutes to allow the aromatic oils to thoroughly infuse the liquid base.
VKB: Visual control point: Liquid should emit a strong herbal fragrance without boiling vigorously.
Before moving to the next step:
Check that the broth is fragrant and simmering softly; do not let it boil over high heat.
Phase 3: Cooking the Chicken – 5 min
Appliances: Soup pot, wooden spoon
3. Add the sliced chicken breast strips directly into the simmering aromatic broth. Stir gently to separate the pieces. Cook for 5 minutes until the chicken is opaque, tender, and fully cooked through, maintaining a gentle simmer at 90 °C.
VKB: Visual control point: Chicken pieces turn completely white and float to the surface.
Before moving to the next step:
Verify chicken doneness; overcooking will make the breast meat dry and tough.
Phase 4: Adding Mushrooms and Remaining Coconut Milk – 4 min
Appliances: Soup pot
4. Add the halved straw mushrooms and the remaining 400 ml of coconut milk to the pot. Stir well and simmer gently for 4 minutes until the mushrooms are tender and absorb the rich flavors of the broth.
VKB: Visual control point: Mushrooms soften and turn slightly translucent at the edges.
Before moving to the next step:
Ensure heat is kept moderate so the second addition of coconut milk blends smoothly without breaking.
Phase 5: Seasoning with Fish Sauce, Palm Sugar, and Chillies – 2 min
Appliances: Soup pot, measuring spoons
5. Stir in the fish sauce, palm sugar, and lightly crushed bird’s eye chillies. Simmer for 2 minutes until the palm sugar is completely dissolved and the flavors meld into a harmonious balance of salty, sweet, and spicy.
VKB: Sensory control point: Taste the broth; it should strike a bold balance between savory saltiness and mild sweetness.
Before moving to the next step:
Turn off the heat source before adding the lime juice to preserve its bright, fresh acidity.
Phase 6: Finishing with Lime Juice and Garnishing – 2 min
Appliances: Soup bowls, ladle
6. Remove the pot from the heat completely. Stir in the freshly squeezed lime juice. Ladle the soup into warmed bowls, garnish generously with fresh coriander leaves and extra sliced chillies if desired. Serve immediately while hot.
VKB: Visual control point: Soup has a creamy ivory hue with vibrant green herbs on top.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Soup pot | 3 litres | Standard saucepan | Overflowing if pot is too small |
| Chef’s knife | 20 cm blade | Utility knife | Difficulty slicing tough galangal |
| Cutting board | 30 x 45 cm | Any sturdy board | Cross-contamination if not sanitized |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 81.4 kcal | 285.0 kcal | 1710.0 kcal |
| Fat | 4.6 g | 16.2 g | 97.2 g |
| of which saturates | 3.8 g | 13.3 g | 79.8 g |
| Carbohydrates | 2.7 g | 9.4 g | 56.4 g |
| of which sugars | 1.5 g | 5.2 g | 31.2 g |
| Protein | 6.4 g | 22.5 g | 135.0 g |
| Salt | 0.9 g | 3.15 g | 18.9 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use fresh galangal instead of ginger; galangal provides the distinct medicinal pine-like aroma essential for genuine Tom Kha Gai.
- Tip 2: Bash lemongrass with a heavy object to rupture the cellular walls and release maximum aromatic oils into the broth.
- Tip 3: Never boil coconut milk after adding lime juice; high heat causes curdling and bitterness.
- Tip 4: Adjust palm sugar and fish sauce gradually to achieve your preferred balance of sweetness and saltiness.
Scientific background
The unique flavor profile of Tom Kha Gai relies on the extraction of volatile essential oils from galangal and lemongrass into the lipid emulsion of coconut milk. Lipids in the coconut milk act as flavor carriers, binding hydrophobic aromatic compounds and distributing them evenly across the palate, while citric acid from lime juice lowers pH, brightening the flavor and balancing the richness of saturated fats.
Fine Dining – Professional techniques
- Plate composition: Serve in pre-warmed matte black ceramic bowls to make the ivory soup pop visually, garnished with micro coriander and fine chili threads.
- Textural contrasts: Pair tender poultry slices with the satisfying crunch of fresh straw mushrooms and crisp galangal slices.
- Temperature contrast: Ensure the soup is served piping hot at 85 °C to volatilize aromatics effectively.
- Aromatic garnishes: Float bruised kaffir lime leaf chips and a drizzle of homemade chili oil for a striking visual finish.
Sensory radar
- Appearance: Milky white, opaque broth with floating green herb flecks and red chili accents.
- Aroma: Intensely fragrant with citrusy lemongrass, pungent galangal, and sweet coconut notes.
- Taste: Harmonious blend of creamy coconut sweetness, sharp sourness from lime, savory fish sauce depth, and gentle chili heat.
- Texture: Smooth, velvety, and lightweight liquid with tender morsels of chicken and mushrooms.
Pairing
- BEER: Chilled Thai Singha or light crisp lager
- WINE: Off-dry German Riesling or Gewürztraminer
- NON-ALCOHOLIC: Fresh lemongrass iced tea with lime and mint
Various preparation variants
- Vegetarian Tom Kha: Replace chicken with firm tofu and button mushrooms, using vegetable stock instead of chicken stock.
- Seafood Tom Kha (Tom Kha Talay): Substitute chicken with mixed prawns, squid, and mussels for a luxurious coastal variation.
Allergens and dietary information
Contains: Fish (fish sauce) • Gluten: Naturally Gluten-Free • Not suitable for: Vegan diets (contains chicken and fish sauce)
Suitable for
Everyday dining, Asian dinner parties, light lunches, and warming comfort food during colder seasons.
Substitution catalog
- Galangal: Ginger (though flavor profile will be less authentic)
- Straw mushrooms: Button mushrooms or shiitake mushrooms
- Chicken breast: Chicken thighs (boneless, skinless)
FAQ
Can I eat the galangal slices in the soup?
Galangal is extremely fibrous and woody; it is used primarily to flavor the broth during simmering and is typically pushed to the side of the bowl while eating.
Why did my coconut milk curdle?
Boiling coconut milk over high heat breaks the fat emulsion. Always maintain a gentle simmer and add lime juice off the heat.
Can I use bottled lime juice?
Freshly squeezed lime juice is essential for the bright, vibrant acidity characteristic of authentic Thai soups.
Is Tom Kha Gai very spicy?
The spice level is easily customizable by adjusting the number of bird’s eye chillies or omitting them entirely.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale ingredients proportionally and use a 6-litre stockpot. Simmer aromatics in two batches if necessary to ensure optimal extraction. • 20+ people: Divide the preparation into two separate pots to maintain precise temperature control and prevent uneven simmering.
Sides and Serving
- Steamed Jasmine Rice – Fluffy aromatic white rice (not included in the recipe)
- Thai Rice Noodles – Plain rice vermicelli noodles (not included in the recipe)
Serving: Serve hot in bowls garnished with fresh coriander leaves and chili oil.
Storage and reheating
Fridge: 2 days • Freezer: 2 months • Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Do not let it boil vigorously.
Author: WAGUU Petr & Team • Published: 24 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Boiling coconut milk – Allowing the soup to reach a rolling boil causes the coconut milk to curdle and separate into an oily texture.
- Adding lime juice too early – Boiling lime juice destroys its volatile citrus oils and turns the broth bitter. Always add it off the heat.
- Skipping bruised lemongrass – Failing to bash the lemongrass stalks prevents the essential aromatic oils from releasing into the broth.
- Overcooking the chicken – Cooking chicken breast at a high boil for too long makes the meat dry and stringy instead of tender.