Tom Kha Gai Soup

This Tom Kha Gai soup is a fragrant and creamy Thai classic that I love making at home. The combination of coconut milk, galangal, lemongrass, and kaffir lime leaves creates a broth that is both soothing and refreshing. I enjoy how the tender chicken (or tofu) and mushrooms soak up all those bold flavors, making each spoonful comforting and satisfying.

Why You’ll Love This Recipe

I love this recipe because it delivers a restaurant-quality Thai soup with simple, fresh ingredients. The balance of creamy coconut milk, tangy lime, salty fish sauce, and a touch of sweetness makes it irresistible. I also like that it’s customizable—I can make it with chicken, tofu, or shrimp, and adjust the spice level to my liking. It always feels both nourishing and indulgent.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1–2 shallots, diced
1/4 cup ginger, sliced into 1/8 inch thick disks, skins ok (2 inch piece)
1/4 cup galangal root, sliced into 1/8 thick disks, skins ok (2 inch piece)
3 tablespoons finely chopped lemongrass – or use lemongrass paste
8 kaffir lime leaves
2 cups chicken broth or veggie broth
1 lb boneless, skinless chicken – whole breasts or thighs (or sub 1 pound crispy tofu or shrimp)
8 ounces mushrooms (oyster, shiitake, cremini, or straw mushrooms) or sub other veggies like bell pepper, snow peas, etc.
2–4 fresh Thai chilies, or add chili paste to taste at the end
3 tablespoons fish sauce (or sub vegan fish sauce)
1 1/2 teaspoons salt
2 x 14–ounce cans of coconut milk (full fat)
3 tablespoons lime juice (1–2 small limes) to taste
2 teaspoons palm, coconut, or brown sugar

Directions

1. I start by bringing the broth to a gentle simmer in a large pot.
2. I add shallots, ginger, galangal, lemongrass, and kaffir lime leaves, letting them simmer for 10–15 minutes to infuse the broth with flavor.
3. I add the chicken (or tofu/shrimp) and cook until the protein is just done, about 8–10 minutes for chicken, less for shrimp.
4. I stir in the mushrooms and cook for another 5 minutes until tender.
5. I reduce the heat and add fish sauce, salt, and sugar, stirring gently.
6. I pour in the coconut milk and warm it through, making sure not to boil so the soup stays creamy.
7. I finish with lime juice and adjust seasoning with more salt, lime, or chili to taste.
8. I serve it hot, garnished with extra chilies or fresh herbs if desired.

Servings and Timing

This recipe serves about 4 people. It takes me 15 minutes to prep and 30 minutes to cook, so I can have it ready in about 45 minutes.

Variations

Sometimes I make a vegetarian version using veggie broth, tofu, and vegan fish sauce. I also enjoy adding extra vegetables like baby corn, snow peas, or bell peppers. For a spicier version, I use more Thai chilies or stir in some chili paste at the end. If I want a lighter soup, I use just one can of coconut milk and more broth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the soup gently on the stovetop over medium-low heat, avoiding boiling to keep the coconut milk from separating. I don’t recommend freezing since the texture of the coconut milk can change.

FAQs

Can I make this soup vegetarian?

Yes, I use veggie broth, tofu, and vegan fish sauce for a fully vegetarian version.

Do I need both ginger and galangal?

I like using both for depth, but if I can’t find galangal, I just use extra ginger.

Can I use dried kaffir lime leaves?

Yes, though fresh leaves have a stronger aroma. I usually double the amount if I’m using dried.

What type of mushrooms work best?

I like shiitake, oyster, or straw mushrooms, but cremini also works well.

Can I use chicken breast instead of thighs?

Yes, both work. I just make sure not to overcook the chicken breast so it stays tender.

How spicy is this soup?

It depends on how many Thai chilies I add. I usually start with two and add more if I want more heat.

Can I make this ahead of time?

Yes, but I wait to add the lime juice until just before serving to keep the flavor bright.

What can I serve with Tom Kha Gai?

I enjoy it with steamed jasmine rice or rice noodles.

Can I freeze Tom Kha Gai?

I don’t recommend freezing it since coconut milk can separate and change texture.

How do I adjust the sourness?

I add more lime juice at the end if I want a tangier soup.

Conclusion

This Tom Kha Gai soup is one of my favorite Thai dishes to make at home. I love how the coconut milk, lime, and spices come together in a perfectly balanced broth. It’s warming, aromatic, and customizable, making it a dish I can enjoy again and again.

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