Tom Kha Gai
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The famous Thai soup known for its rich and intense flavors, this Tom Kha Gai recipe captures everything we love so much about this incredible soup! It’s quick and easy to make, but there’s nothing simple about its flavors: curry, coconut, lime, lemongrass, ginger and more. This soup is out of this world delicious!
What is Tom Kha Gai?
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.
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! And I’m confident you will agree.
*Note: 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.
Enjoy! Or Aroi Mak Mak! (That’s Thai for “Deeeeelicious!”)
For more delicious soups from around the world be sure to try my:
- German Potato Soup
- Minestrone
- Harira
- Hungarian Goulash
- Scotch Broth
- Italian Wedding Soup
- Hungarian Mushroom Soup
- Japanese Mushroom Vermicelli Soup
- Andalusian Gypsy Stew
- Matzo Ball Soup
- Caldo Verde
- Hot Sour Soup
- Pozole Rojo
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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 quality chicken broth
- 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
Originally published on The Daring Gourmet January 16, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
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.
Fantastic, Sophie, thanks so much!
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!
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!
Made this for dinner tonight and it was absolutely phenomenal! Will be making this again for guests. Thank you!
Fantastic, Tim, I’m so glad it was a hit, thank you!
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!
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.
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!!!
I can’t tell you how thrilled I am to hear that – you’ve seriously made my day :) Thank you!!
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!!!
Haha, awesome!!
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
That sounds great, anouk! I’m so glad you enjoy this recipe and appreciate your feedback.
I just made this hot soup, and it was just delicious! I would definitely recommend this soup to other people to try.
Thank you, Theresa, I appreciate the feedback and the recommendation!
Love this soup. When I have them, I use zucchini instead of mushrooms.
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.