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Home Ā» Food Ā» By Country or Region Ā» Asia Ā» Thailand Ā» Tom Kha Gai

Tom Kha Gai

January 16, 2013 by Kimberly Killebrew Ā· 83 Comments

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tom kha gai recipe authentic thai soup coconut chicken spicy

Tom Kha Gai is a highly popular Thai soup known for its intense and aromatic flavors and its rich and creamy coconut-infused broth. Ā  Tom Kha Gai translates as “boiled galangal chicken.”Ā  Galangal looks similar to ginger and is related to it, but has a more peppery and pungent flavor.Ā  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.Ā  Aroi Mak Mak!Ā  (That’s Thai for “Deeeeelicious!”)

Thai people love their food (and so do we!) and food is a central part of their culture.Ā  I have heard it said that Thai people don’t exchange “how are you?” as the common greeting.Ā  Rather, they ask “gin khao reu yung?, which means “have you eaten yet?”Ā  Now that’s my kind of greeting!Ā  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.Ā  Goal achieved!Ā  I’m confident you will agree.

*Note:Ā  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.

P.S. Ā Be sure to connect with me on Facebook to join in on all the foodie fun and to get wordĀ of the latest recipes!

tom kha gai recipe authentic thai soup coconut chicken spicy

Tom Kha Gai

Kimberly Killebrew
One of Thailand's most popular soups, this curry and coconut-infused chicken soup will satisfy both tummy and soul!
Print Recipe
4.80 from 24 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup
Cuisine Thai
Servings 6 servings
Calories 417 kcal

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

Calories: 417kcal | Carbohydrates: 12g | Protein: 22g | Fat: 33g | Saturated Fat: 26g | Cholesterol: 48mg | Sodium: 615mg | Potassium: 857mg | Fiber: 3g | Sugar: 6g | Vitamin A: 810IU | Vitamin C: 29.3mg | Calcium: 39mg | Iron: 3mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

 

 

 

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83 Comments →

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83 Responses

  1. Margaret-Victoria-Wilhelmina Gotha Coburg III says

    July 29, 2022 at 1:46 am

    Learn to cook, Don. The talent of this lady is faaar beyond you will ever be able to grasp.

    Reply
  2. Mme de Fleuris says

    July 29, 2022 at 1:43 am

    Deeeeeelicious!

    Reply
  3. Jordan says

    September 14, 2020 at 6:38 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 15, 2020 at 5:24 pm

      That’s wonderful, Jordan, I’m thrilled you enjoy this recipe and appreciate the feedback, thank you!

      Reply
  4. Andy says

    August 4, 2020 at 9:04 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 6, 2020 at 10:02 pm

      Thank you, Andy, I’m so glad you enjoyed it! Absolutely, feel free to add more curry paste if you prefer it stronger.

      Reply
  5. Robyn says

    May 8, 2020 at 2:22 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 8, 2020 at 7:28 pm

      I’m so glad you enjoyed it, Robyn, thank you!

      Reply
  6. Stephani Taylor says

    January 23, 2020 at 5:24 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 23, 2020 at 10:05 am

      That’s wonderful, Stephani, thanks so much!

      Reply
  7. lindsey says

    October 29, 2019 at 11:20 am

    Do you cook the chicken before placing in the soup? Thanks- I cant wait to try this!!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 29, 2019 at 3:22 pm

      Hi Lindsey, no, the chicken cooks in the soup. Happy cooking!

      Reply
  8. Padmini Raman says

    September 18, 2019 at 5:49 am

    This is an absolutely brilliant recipe , super simple and high on flavour, even for a non-cook like me! Just love it, thanks. :)

    Reply
    • Kimberly @ The Daring Gourmet says

      September 18, 2019 at 10:11 am

      Thanks so much, Padmini!

      Reply
  9. Alice (Melbourne, Australia) says

    September 6, 2019 at 2:02 am

    Love this recipe. Making it the second time tonight. So good!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 6, 2019 at 8:35 am

      Wonderful, thanks so much, Alice!

      Reply
  10. Shelly says

    June 26, 2019 at 1:02 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 26, 2019 at 6:48 pm

      Wonderful, Shelly, I’m so glad you enjoyed it and appreciate the input and feedback!

      Reply
  11. Maggie says

    February 27, 2019 at 6:07 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 27, 2019 at 8:40 pm

      Fantastic, thanks so much, Maggie!

      Reply
  12. Don says

    January 16, 2019 at 11:29 am

    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.

    Reply
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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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