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4.73 from 11 votes

Tom Kha Gai

One of Thailand's most popular soups, this curry and coconut-infused chicken soup will satisfy both tummy and soul!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: Thai
Servings: 6 servings
Calories: 417kcal
Author: Kimberly Killebrew


  • 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


  • 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.
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