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!
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.
Fantastic, thanks so much, Maggie!
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.
Noodles would go well with this, right?
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.
Fantastic, Despina, thanks so much for the feedback!
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!
I’m so glad to hear that, Aimee, thank you!
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
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
Wow!!! I made this tonight exactly as written it was delicious! Will definitely be making again.
Fantastic, Lindsey, I’m so glad, thank you!
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!
Terrific, Bill, I hope you enjoy it, please let us know!
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.)