Tom Kha Gai Soup

There’s something magical about a bowl of hot, fragrant soup that makes everything feel a little better. Whether you’re fighting off a cold, winding down after a long day, or just craving something comforting and full of flavor, Tom Kha Gai Soup is one of those dishes that hits the spot every single time.

Tom Kha Gai is a classic Thai coconut chicken soup that’s creamy, tangy, slightly spicy, and layered with flavor. It’s made with rich coconut milk, fresh aromatics like galangal and lemongrass, tender chicken, and usually mushrooms, all brought together with a splash of lime juice and fish sauce. The result is something that tastes luxurious and exotic but still feels like home.

I first made Tom Kha Gai after falling into a rabbit hole of Thai food blogs. I was on the hunt for something cozy but also light—comforting without being heavy. That first spoonful was a revelation: bright, bold, and deeply satisfying. It quickly became a favorite in our household and now makes regular appearances on our dinner table, especially during colder months or when someone starts sniffling.

This is a great recipe to try whether you’re just dipping your toe into Thai cooking or you’re already a fan of Southeast Asian flavors. And the best part? It’s easier to make than you might think.

Why You’ll Love This Recipe

• It’s big on flavor with very little effort. Most of the magic comes from the combination of traditional Thai ingredients—you just let them simmer and shine.
• It’s naturally dairy-free and gluten-free, making it friendly for many dietary needs.
• It’s easy to adjust the spice level. You can keep it super mild or crank up the heat depending on your mood or who you’re serving.
• Everything comes together in one pot, which means fewer dishes and more time to enjoy your meal.
• It’s light yet filling. Creamy coconut milk makes it rich, but the flavors are clean and bright.
• It keeps well and actually gets better the next day, making it ideal for meal prep.
• It’s versatile. You can swap out the protein, add veggies, or even make it vegetarian.

Ingredients You’ll Need

Let’s walk through what you’ll need to make Tom Kha Gai. Most of these can be found at Asian grocery stores, and more mainstream supermarkets are starting to carry them, too.

Chicken breast or thighs – Sliced thinly so it cooks quickly and stays tender. I love using thighs for a juicier result, but breasts work fine too.

Coconut milk – Use full-fat coconut milk for the richest, most satisfying broth.

Chicken broth – Adds depth and balances the richness of the coconut milk. Use a good-quality low-sodium broth.

Galangal (or ginger) – Galangal is traditional and has a peppery, citrusy flavor, but if you can’t find it, ginger makes a good substitute.

Lemongrass – Adds a fresh, lemony aroma. Use fresh or frozen stalks, and bruise them to release the flavor.

Kaffir lime leaves – These fragrant leaves add a signature Thai citrus note. You can usually find them in the freezer section at Asian markets.

Mushrooms – Straw mushrooms are traditional, but white button, cremini, or shiitake mushrooms work just as well.

Thai bird’s eye chilies – These pack heat! Use them whole for subtle spice or slice them for more punch.

Fish sauce – Salty and savory, this is essential for the umami flavor in Tom Kha Gai. Red Boat is a great brand if you’re looking for quality.

Lime juice – Adds the sour element that balances the soup. Freshly squeezed is best.

Sugar – Just a touch of sweetness to round out the salt, spice, and acid.

Fresh cilantro – For garnish and a pop of color.

Scallions (optional) – For added flavor and crunch.

Rice (optional) – Not traditionally added to the soup, but great served on the side or stirred in for a heartier meal.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Infuse the broth
In a large pot, combine your chicken broth and coconut milk. Add the galangal slices, bruised lemongrass stalks (cut into 2-inch pieces), and torn kaffir lime leaves. Bring everything to a gentle simmer over medium heat. Let it bubble away for 10–15 minutes so all those amazing flavors can infuse the liquid.

Tip: Don’t let the soup boil vigorously—this can cause the coconut milk to separate and lose its smooth texture.

Step 2: Add chicken and mushrooms
Once your broth is smelling like absolute heaven, add the sliced chicken and mushrooms. Let it simmer gently until the chicken is cooked through, about 7–10 minutes. If you’re using thighs, they’re a little more forgiving and stay juicy even with a few extra minutes.

Step 3: Season the soup
Now stir in the fish sauce, lime juice, sugar, and Thai chilies. If you’re sensitive to heat, start with one chili or even leave them whole so you can remove them before serving. Let everything simmer together for another couple of minutes.

Taste it! This is your chance to adjust the flavor. Want it saltier? Add a splash more fish sauce. More sour? A bit more lime juice. It’s all about balance.

Step 4: Finish and garnish
Once your chicken is tender and the flavors are balanced to your liking, you’re done! Ladle the soup into bowls and top with chopped cilantro and sliced scallions if you like. Serve with jasmine rice or just as-is.

Helpful Tips

Make it vegetarian – Swap out the chicken for tofu and use vegetable broth. You can still use lemongrass, galangal, and lime leaves to get that signature flavor.

How to store leftovers – Store the soup in an airtight container in the fridge for up to 4 days. Just reheat gently to avoid breaking the coconut milk. It tastes even better the next day as the flavors continue to meld.

Freezing tips – This soup can be frozen, but it’s best to freeze it before adding lime juice. Add the fresh lime when reheating for the best flavor.

Pairing ideas – Serve with jasmine or coconut rice, fresh spring rolls, or Thai cucumber salad. For drinks, Thai iced tea or a crisp lager pairs beautifully.

Fun add-ins – Try adding baby corn, spinach, or even rice noodles to bulk it up. A spoonful of Thai chili paste (like nam prik pao) adds deeper spice and color if you want to turn up the heat.

Make it a full meal – Stir in cooked rice or ladle the soup over rice for a heartier bowl. It’s not traditional, but it’s very satisfying.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
Absolutely. The soup keeps well in the fridge and actually improves as the flavors meld. Just reheat gently and add fresh lime juice before serving.

What if I can’t find galangal or kaffir lime leaves?
Use ginger in place of galangal and add a little extra lime zest or juice if you’re missing the lime leaves. It won’t be exactly the same, but it’ll still be delicious.

Is this soup spicy?
It depends on how many chilies you add. You control the spice, so it can be very mild or quite fiery depending on your taste.

Can I freeze this soup?
Yes, but freeze it without the lime juice and herbs. Add those fresh after reheating for the best flavor and texture.

Is Tom Kha Gai good for meal prep?
Yes! It holds up beautifully for a few days and reheats well. Perfect for prepping a few comforting lunches or dinners ahead of time.

Final Thoughts

I make this Tom Kha Gai Soup all the time—especially when I want something that feels comforting but not boring. It’s one of those recipes that feels special every time I make it, but it’s so easy that it’s totally doable on a weeknight. The balance of creamy coconut, bright lime, and savory chicken is just chef’s kiss. Once you make it, I promise it’ll earn a permanent spot in your meal rotation.

Give it a try and let me know how it turns out! Did you add your own twist? Serve it with rice or slurp it straight from the bowl? I’d love to hear about it—drop a comment or share a photo!