Tom Kha Gai is a highly popular Thai soup known for its intense and aromatic flavors and its rich and creamy coconut-infused broth.  Tom Kha Gai translates as “boiled galangal chicken.” Galangal looks similar to ginger and is related to it, but has a more peppery and pungent flavor. Use galangal for this recipe if you can find it (available at most well-stocked Asian markets) or substitute with ginger.
This is a quick and easy soup to make, but there is nothing simple about the deliciously complex flavors. Aroi Mak Mak! (That’s Thai for “Deeeeelicious!”)
Thai people love their food (and so do we!) and food is a central part of their culture. I have heard it said that Thai people don’t exchange “how are you?” as the common greeting. Rather, they ask “gin khao reu yung?, which means “have you eaten yet?” Now that’s my kind of greeting! Scratch the small talk and let’s get down to FOOD!
I wanted to create a version of this soup that was bursting with flavor, deliciously aromatic, and visually beautiful. Goal achieved! I’m confident you will agree.
*Note:Â For seafood version (Tom Kha Thale) and vegetarian-friendly, substitute shrimp for the chicken, vegetable broth for chicken broth, and follow the same preparation instructions.
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Tom Kha Gai
Ingredients
- 2 teaspoons oil
- 1 1/2 tablespoon Thai red curry paste can also be found in Asian markets
- 3 cups strong chicken stock
- 3 cups unsweetened coconut milk
- 1 large lemongrass stalk trimmed and cut into 2-inch pieces
- 6 thin slices fresh galangal or ginger
- 2 Thai chilies seeded cut in thin slices (use less if you prefer it less spicy)
- 3 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 1 lb chicken breast cut into thin strips
- 1 cup white button mushrooms sliced thinly
- 1/4 cup fresh basil leaves preferably Thai basil if you have it, thinly sliced
- Cilantro or basil leaves for garnishing
Instructions
- Warm the oil in a soup pot over medium heat. Add the curry paste, stirring until fragrant. Add the chicken stock, coconut milk, lemongrass, ginger, chilies, lime juice, and fish sauce and bring it to a simmer, about 5 minutes. Add the chicken strips and simmer for 15 minutes. Add the mushrooms and the 1/4 cup basil and simmer for another 5 minutes. Add salt to taste if needed. Remove the lemongrass and ginger and serve immediately, garnished with fresh basil leaves or cilantro.
Nutrition
Margaret-Victoria-Wilhelmina Gotha Coburg III says
Learn to cook, Don. The talent of this lady is faaar beyond you will ever be able to grasp.
Mme de Fleuris says
Deeeeeelicious!
Jordan says
This is an all time favorite of mine, I’ve been making it for a few years now, I’ve done a few changes over the years, I marinade the chicken for a few hours with red curry paste and some soy sauce, I use half light coconut milk and half regular to trim down on some calories. I recommend using cheese cloth for the galangal and lemongrass so you don’t have to fish it out. It’s also great to add some shrimp in the hot broth right before serving! Lastly, I serve it over whatever fresh noodles I can get at the Asian market. Thank you for this recipe, it’s truly the best!
Kimberly @ The Daring Gourmet says
That’s wonderful, Jordan, I’m thrilled you enjoy this recipe and appreciate the feedback, thank you!
Andy says
Was really good! Would adding another tbpsn of red curry paste ruin it? I love the curry taste and would like it a little bit stronger if I can.
Kimberly @ The Daring Gourmet says
Thank you, Andy, I’m so glad you enjoyed it! Absolutely, feel free to add more curry paste if you prefer it stronger.
Robyn says
I’ve been looking for this recipe for ages and this one was brilliant. Added a little more of curry paste and fish sauce but other that this was perfect. So delicious and making it again this week.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Robyn, thank you!
Stephani Taylor says
There is a Thai Restaurant in town (Thai Cafe, Ingleside Tx) that makes the most amazing Tom Kha Gai. I went through a few recipes to find one that matched theirs and this one is perfect! It’s difficult to find galangal and lemon grass here so I use ginger and sometimes have to skip the lemon grass, though sometimes our grocery store has lemon grass bone broth.
Kimberly @ The Daring Gourmet says
That’s wonderful, Stephani, thanks so much!
lindsey says
Do you cook the chicken before placing in the soup? Thanks- I cant wait to try this!!
Kimberly @ The Daring Gourmet says
Hi Lindsey, no, the chicken cooks in the soup. Happy cooking!
Padmini Raman says
This is an absolutely brilliant recipe , super simple and high on flavour, even for a non-cook like me! Just love it, thanks. :)
Kimberly @ The Daring Gourmet says
Thanks so much, Padmini!
Alice (Melbourne, Australia) says
Love this recipe. Making it the second time tonight. So good!
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much, Alice!
Shelly says
This soup is amazing. I love it! I make it every time I feel under the weather. The Asian in me likes to add more ginger, lemongrass, lime, and fish sauce than what the recipe calls for. Also, I like to add 1.5 Tbls of brown sugar for a touch of sweetness. I used an entire pack of the cheap white mushrooms and half a brick of tofu instead of chicken. Delicious!
Kimberly @ The Daring Gourmet says
Wonderful, Shelly, I’m so glad you enjoyed it and appreciate the input and feedback!
Maggie says
Thanks for posting. Delicious! I’m fortunate to live near Thai & Asian markets. I’ve discovered that lemongrass paste in a tube, fish sauce and red curry paste are now easily found in ‘regular’ grocery stores near me.
Kimberly @ The Daring Gourmet says
Fantastic, thanks so much, Maggie!
Don says
I just made it for the first time and the two tablespoons of fish sauce was way too overpowering–it tasted fantastic before I added it in at the end. I can see how the fish sauce adds depth but that much of it really obliterated the delicate flavors of lime, lemongrass, coconut, and chicken. I think next time, I’ll try one teaspoon of fish sauce. FYI… the fish sauce addition took it from 5 stars down to 3.