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
Kristoffer says
Noodles would go well with this, right?
Despina says
Awesome recipe! I added some extra galangal and lemongrass, as I love those flavors. Next time I may use 1/2 full fat and 1/2 low fat coconut milk to cut some of the richness. Highly recommend this, will definitely make it again.
Kimberly @ The Daring Gourmet says
Fantastic, Despina, thanks so much for the feedback!
Aimee says
This was SO delicious! First really cold night, and it really hit the spot. Substituted red bell pepper for the Thai chili and used yellow curry because I had some–all else the same. Thanks, we’ll be making it again!
Kimberly @ The Daring Gourmet says
I’m so glad to hear that, Aimee, thank you!
Victor says
Thanks Kimberly, your recipe continues to be my “go-to” when we are craving Tom Kha Gai. Thanks so much! The addition of the Thai curry paste makes it! We do however like it a bit more on the “coconuty” side…if that is indeed a word LOL! so I scale down on the stock and increase the coconut milk. Am sure that is a cardinal sin somewhere in the Kingdom of Thailand, but that makes it perfect for our Canadian taste buds during cold winters :-) Also, throwing in an extra thai red chili pepper or two gives it that added bang and welcome sweat. Thanks again! Victor
Kimberly @ The Daring Gourmet says
Wonderful, Victor, I’m so happy to hear that! Coconut-ize away to your heart’s content, no cardinal sin as far as I’m concerned :) Thanks so much for the feedback! Kind regards, Kimberly
Lindsey says
Wow!!! I made this tonight exactly as written it was delicious! Will definitely be making again.
Kimberly @ The Daring Gourmet says
Fantastic, Lindsey, I’m so glad, thank you!
Bill Keeler says
This looks like the stuff they serve at a local restaurant (Tottie’s Asian Fusion in Scottsdale, AZ). It seems to have the same ingredients, though Tottie won’t share her recipes. My wife and I are nuts about this stuff! I looked at a bunch of other recipes before finding this, and most of them are pale looking, and just ugly. I am so eager to make this recipe. THANKS!
Kimberly @ The Daring Gourmet says
Terrific, Bill, I hope you enjoy it, please let us know!
Bill Keeler says
My first try: pretty good. I used about 2 tbsps of grated ginger (and didn’t remove it). I also diced some lemon grass, and wound up straining it out of the broth before adding chicken and mushrooms and scallion greens. But I think next time I will cut down the chicken stock and use another half can of coconut milk. After cooking I found that about 1 tablespoon of paprika, and 2 tbsps of chili powder improved the flavor. (I had used plenty of chili paste, giving a nice spicy flavor, but the flavor lacked depth.)
Sophie says
Tried this last night, it tasted just like It was from a Thai restaurant. This is my husband’s favourite soup and he was very impressed. Definitely will be making this again.
Kimberly @ The Daring Gourmet says
Fantastic, Sophie, thanks so much!
Holly says
Hi, I really want to make this soup without the fish sauce, but I was wondering how much it might affect the flavor profile of the soup. Also, do you have a substitute recommendation for the Thai peppers?
Thank you so much!
Kimberly @ The Daring Gourmet says
Hi Holly, you can simply omit the fish sauce. The Thai peppers are primarily for heat, so you can omit those too and for color just add a few thin strips of red bell pepper. Happy cooking!
Tim Wiedman says
Made this for dinner tonight and it was absolutely phenomenal! Will be making this again for guests. Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Tim, I’m so glad it was a hit, thank you!
Brian Woodward says
This is the best Tom Kha recipe out there! My wife is pescetarian so we use a strong vegetable stock and an assortment of veggies to fill in some of the “space” left behind without the chicken– still absolutely delicious!
Kimberly @ The Daring Gourmet says
Awesome, Brian, I’m so glad it was the hit and appreciate the compliment and feedback! I agree, this soup has so much flavor that the chicken really isn’t necessary at all.
Thai Lover says
I can’t even describe how thankful I am for this recipe!
After moving to FL from CA I left behind my favorite Thai place that I would go to at least twice a month FOR THIS SOUP. I’ve even had friends overnight the soup ;)
I’ve made it twice this month and am making more this week. Absolutely THE BEST!
Also, I’m lucky the Asian market is stocked with all my needs.
THANK YOU!!!
Kimberly @ The Daring Gourmet says
I can’t tell you how thrilled I am to hear that – you’ve seriously made my day :) Thank you!!
Thai Lover says
No Girl, you made mine, more like my entire excellent home culinary future. Making it again today!! If I could buy you a beer I would in a heartbeat! Thanks again!!!
Kimberly @ The Daring Gourmet says
Haha, awesome!!
anouk says
Thanks for this recipe, its
the best we’ve tried. We are having it for the second time this week. We are vegetarians so use boullion instead of chicken stock and riddled halloumi instead of chicken pieces. yum
Kimberly @ The Daring Gourmet says
That sounds great, anouk! I’m so glad you enjoy this recipe and appreciate your feedback.
Theresa B. Tran says
I just made this hot soup, and it was just delicious! I would definitely recommend this soup to other people to try.
Kimberly @ The Daring Gourmet says
Thank you, Theresa, I appreciate the feedback and the recommendation!
kim says
Love this soup. When I have them, I use zucchini instead of mushrooms.
Kimberly @ The Daring Gourmet says
Thanks, Kim! I would never have thought to use zucchini in this, but if you grow them yourself and have an abundance of them, that’s a clever way to make use of them.
missloulabelle says
I made this today and it is so simple n yet tastes amazing!!! Just like the restaurants do. And now i can have it at home without coughing up a fortune – yay! It also works well with seafood instead of chicken. I can’t thank you enough. xx
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, missloulabelle, thanks so much for making this and for your feedback!