I love Tom Kha Gai because it’s full of layers of flavor without being complicated to make. The lemongrass, lime leaves, and chilies add a beautiful aroma, while the coconut milk gives the broth a creamy richness. It comes together in under 40 minutes, making it great for weeknight dinners. I also appreciate how easy it is to adjust the seasoning—whether I want it spicier, sweeter, or tangier, it always turns out delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon vegetable oil 1 pound boneless, skinless chicken breasts or thighs, thinly sliced 1 medium onion, sliced 3–4 stalks lemongrass, cut into 4-inch pieces and smashed 3–4 kaffir lime leaves, torn (or zest of 2 limes) 3–4 Thai bird’s eye chilies (or more, depending on desired heat), smashed 1 can (14 oz) coconut milk 4 cups chicken broth (or water) 1 tablespoon fish sauce 1 tablespoon sugar (palm sugar preferred) 1/2 cup mushrooms, sliced (shiitake or oyster work well) 1 medium tomato, quartered (optional) 1 tablespoon lime juice (fresh) Fresh cilantro leaves, chopped (for garnish) Thai basil leaves (optional, for garnish) Optional: Chili oil or red chili flakes (for extra heat)
Directions
I begin by heating vegetable oil in a large pot over medium heat. I add onion, lemongrass, kaffir lime leaves, and chilies, letting them sauté for about 3–4 minutes until they become fragrant.
Next, I add the chicken and cook it for about 5 minutes until no longer pink. Then I pour in the coconut milk and chicken broth, stirring in the fish sauce and sugar. I let the soup simmer for 10–15 minutes so the flavors can meld beautifully.
After that, I add mushrooms and tomato (if I’m using it) and continue simmering for another 5–7 minutes until the mushrooms are tender.
Once it’s ready, I remove the pot from heat and stir in fresh lime juice. I taste and adjust with more lime, sugar, or fish sauce as needed. I ladle the soup into bowls, discarding the lemongrass and lime leaves, and garnish with cilantro, basil, or a drizzle of chili oil for extra spice.
Servings and Timing
This recipe makes 4 servings. It takes about 10 minutes of prep time and 25 minutes of cooking, for a total of 35 minutes.
Variations
Sometimes I swap the chicken for tofu and use vegetable broth for a vegetarian version. If I want more heat, I add extra chilies or stir in some chili paste. For a richer flavor, I like adding a splash of soy sauce or a spoonful of Thai chili oil. I also enjoy adding baby corn or bok choy for extra vegetables.
Storage/Reheating
I keep leftovers in the fridge for up to 3 days. When reheating, I warm it gently on the stove to preserve the flavors. If the soup thickens too much, I add a splash of broth or water to loosen it. Since the herbs are best fresh, I usually add more cilantro or basil right before serving.
FAQs
Can I make this soup vegetarian?
Yes, I often replace chicken with tofu and use vegetable broth instead of chicken broth.
Can I use ginger instead of galangal?
Yes, if I can’t find galangal, ginger works as a substitute, though the flavor is slightly different.
Do I have to use kaffir lime leaves?
If I don’t have them, I use lime zest, which adds a similar citrus aroma.
Can I make this soup ahead of time?
Yes, I can prepare it a day in advance, but I add fresh lime juice and herbs just before serving for the best flavor.
Is Tom Kha Gai spicy?
It can be, depending on how many chilies I add. I adjust the spice level to my taste.
Can I freeze Tom Kha Gai?
I don’t recommend freezing it because the coconut milk can separate, but it keeps well in the fridge for a few days.
What type of mushrooms work best?
I prefer shiitake or oyster mushrooms, but button mushrooms also work fine.
Do I need to strain out the lemongrass and lime leaves?
Yes, I remove them before serving since they’re too tough to eat.
Can I add noodles to this soup?
Yes, rice noodles make it more filling and turn it into a complete meal.
What do I serve with Tom Kha Gai?
I like serving it with jasmine rice or sticky rice on the side to balance the creamy broth.
Conclusion
Tom Kha Gai is one of those soups that always feels special, no matter the occasion. I love how quickly it comes together and how customizable it is, whether I want it spicier, more tangy, or loaded with vegetables. The creamy coconut broth, tender chicken, and bright herbs make it a dish I come back to again and again whenever I crave something comforting yet vibrant.
