Authentic Tom Kha Gai is a creamy Thai coconut chicken soup packed with bold flavors like lemongrass, galangal, kaffir lime leaves, and red curry paste. This easy Thai soup recipe is ready in under 30 minutes and makes a perfect weeknight dinner. Made with tender chicken, mushrooms, and rich coconut milk, it’s a comforting and flavorful dish that’s naturally gluten-free and dairy-free. Great for meal prep and ideal for fans of Thai takeout-style soup at home.

A fragrant and creamy Thai soup made with chicken, coconut milk, lemongrass, galangal, and mushrooms. This comforting bowl is bursting with complex flavors—spicy, sour, and subtly sweet.

Ingredients

Soup Base:

1 tbsp sunflower oil
1 onion, peeled and finely chopped
3 garlic cloves, peeled and minced
2 tsp galangal paste or a 2 cm piece of fresh galangal, peeled and finely chopped
1 lemongrass stalk, tough outer layers removed, inner stalk finely sliced (or 1 tsp lemongrass paste)
4 kaffir lime leaves
2 red chillies, sliced (Fresno for mild heat, Thai chillies for more spice)
10 shiitake mushrooms, halved
1 tbsp red Thai curry paste

Liquid Ingredients:

1 litre good quality chicken stock
400 ml (14 oz) canned coconut milk
1 tbsp fish sauce
1 tbsp light brown sugar
Juice of 1 lime (about 2 tbsp)
6 cooked chicken thigh fillets, shredded

Optional Thickener:

1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to form a slurry

To Serve:

Fresh coriander, roughly torn
2 tsp chilli oil, for drizzling
Lime slices

Instructions

Heat the sunflower oil in a large saucepan over medium heat.
Add the chopped onion and sauté for about 5 minutes until softened.
Stir in the garlic, galangal, lemongrass, kaffir lime leaves, chillies, mushrooms, and red Thai curry paste. Cook for 1 minute, stirring often, until fragrant.
Pour in the chicken stock and coconut milk. Add the fish sauce, brown sugar, lime juice, and shredded chicken.
Bring to a gentle boil, then reduce the heat and simmer for 5–6 minutes, or until the chicken is heated through.
If you’d like a thicker soup, slowly stir in the cornflour slurry and let it simmer for another minute until slightly thickened.
Taste and adjust seasoning with salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh coriander, a drizzle of chilli oil, and lime slices.

Tips

Galangal vs. Ginger: If you can’t find galangal, ginger can be used, though it will slightly change the flavor profile.
Chicken Prep: Leftover or rotisserie chicken works well and saves time.
Mushrooms: Shiitake adds depth, but you can also use oyster or button mushrooms.
Don’t boil coconut milk too long: Simmer gently to avoid curdling or separation.

Variations and Substitutions

Vegetarian Version: Swap chicken for tofu and use vegetable stock. Omit the fish sauce or replace it with soy sauce or tamari.
Seafood Twist: Add prawns or a mix of seafood instead of chicken.
No Lemongrass or Kaffir Leaves? Use a splash of lime zest and a little extra lime juice for a similar citrusy note.
Spicier Soup: Use bird’s eye chillies and increase the Thai curry paste.

FAQs

Can I make this ahead of time?
Yes, the soup can be made a day in advance. Reheat gently and add fresh lime juice and herbs just before serving.

Can I freeze Tom Kha Gai?
It’s best eaten fresh, but it can be frozen. Note that coconut milk may separate upon thawing—stir well while reheating.

What if I can’t find kaffir lime leaves?
Add a bit of lime zest and extra lime juice as an alternative.

Serving Suggestions

Serve as a starter for a Thai-inspired meal or enjoy it as a light main course with jasmine rice.
Pair with Thai spring rolls, a green papaya salad, or a cucumber and peanut salad for contrast.
Add a side of sticky rice to soak up every last spoonful.

Why You’ll Love This Recipe

Bold Thai Flavors: Creamy coconut milk meets zesty lime, fragrant herbs, and gentle spice.
Quick & Easy: Ready in under 30 minutes, perfect for weeknight dinners.
Customizable: Easy to adapt to your preferred level of heat, protein, or dietary needs.
Comfort in a Bowl: Warming and nourishing—like a hug in soup form.