Tom Kha Gai Recipe: Thai Coconut Soup with Chicken

Tom Kha Gai (ต้มข่าไก่, also Tom Ka Gai) is Thailand's most famous coconut soup: chicken, mushrooms and tomato cook in a broth of coconut milk, galangal, lemongrass and kaffir lime leaves. The soup tastes mild, creamy and slightly sour, making it the perfect introduction to Thai cuisine.

This Tom Kha recipe is Chon's family recipe. In our Tom Kha Paste, galangal, lemongrass and kaffir lime are already processed, so Tom Kha soup is on the table in 20 minutes. Those who prefer cooking with fresh herbs will find the version without paste below.

Time: 20 minutes · Servings: 2 · Spiciness: mild (chili to taste) · Difficulty: easy

Ingredients for 2 servings of Tom Kha Gai soup

Preparing Tom Kha is quite easy and quick. You need at most 20 minutes to prepare a delicious and authentic Thai dish.

Simply follow our cooking instructions.

How to cook Tom Kha Gai

1. Wash the ingredients and cut them as described in the ingredients list
2. Bring the water to a boil in a pot. Stir in the Tom Kha paste and dissolve it well. Even now, the typical aroma of galangal, lemongrass and kaffir lime for Tom Kha unfolds.
3. Add the chicken to the flavored broth and simmer over medium heat for approx. 5–7 minutes until cooked through.
4. Add the mushrooms, tomatoes and spring onions to the pot and simmer for another 3–4 minutes.
5. Now add the coconut milk and stir everything well. The soup should no longer boil vigorously, but only simmer gently – this keeps the coconut milk nice and creamy.
6. Season with fish sauce and lime juice. You can vary this to taste – more lime juice for freshness, more fish sauce for depth.
7. Serve the Tom Kha soup hot – ideally garnished with fresh coriander or Thai basil. It goes well with jasmine rice or can simply be enjoyed on its own.

All herbs already inside: Buy Tom Kha Paste

Tom Kha Gai original: with fresh herbs instead of paste

Those who want to cook Tom Kha Gai completely traditionally without paste can replace the 1–2 tbsp Tom Kha paste with:

• 4–5 thin slices of fresh galangal
• 2 stalks of lemongrass, cut into 4-cm pieces and bruised
• 4 kaffir lime leaves, roughly torn
• 2 coriander roots, bruised
• 1 tsp coconut blossom or palm sugar

Let the herbs steep in boiling water for 5 minutes and then continue cooking as above. In Thailand, the herb pieces remain in the soup, they are not eaten. Our Tom Kha Paste contains exactly these ingredients, already finely processed. This is practical because fresh galangal and coriander root are difficult to get in many supermarkets.

Variations: Tom Kha Gung, with mushrooms or without coconut milk

The basic soup can be easily varied.

Tom Kha Gung with shrimp

Tom Kha Gung (ต้มข่ากุ้ง) is cooked with shrimp instead of chicken. Only add the shrimp with the coconut milk and let it simmer for 2–3 minutes, otherwise it will become tough.

Tom Kha Het with mushrooms or tofu

Replace the chicken with more mushrooms, for example oyster mushrooms or king oyster mushrooms, or with firm tofu. Our Tom Kha paste contains fish sauce and is therefore not vegetarian.

Tom Kha without coconut milk

Use double the amount of water or chicken broth instead of coconut milk. The soup will be clear and fresher.

Variations: Tom Kha Gung, with mushrooms or without coconut milk

The basic soup can be easily varied.

Tom Kha Gung with shrimp

Tom Kha Gung (ต้มข่ากุ้ง) is cooked with shrimp instead of chicken. Only add the shrimp with the coconut milk and let it simmer for 2–3 minutes, otherwise it will become tough.

Tom Kha Het with mushrooms or tofu

Replace the chicken with more mushrooms, for example oyster mushrooms or king oyster mushrooms, or with firm tofu. Our Tom Kha paste contains fish sauce and is therefore not vegetarian.

Tom Kha without coconut milk

Use double the amount of water or chicken broth instead of coconut milk. The soup will be clear and fresher.

Tom Kha or Tom Yum – what is the difference?

Both soups are cooked with galangal, lemongrass and kaffir lime leaves. Tom Kha has a coconut milk base and tastes mild, creamy and slightly sour, the galangal ("Kha") sets the tone. Tom Yum is usually clear, significantly spicier and sourer. Those who like it mild take Tom Kha.

Tom Kha is a classic of Thai medicinal cuisine
Ingredients such as galangal, lemongrass and kaffir lime are considered digestive-promoting and anti-inflammatory in traditional Thai medicine.

In Thailand, Tom Kha is often eaten for breakfast
While it is usually served in Europe as an appetizer or light dinner, Tom Kha is also a popular breakfast dish in Thailand.

Frequently asked questions about Tom Kha Gai

What is Tom Kha Gai?

A Thai soup made of coconut milk, galangal, lemongrass and kaffir lime leaves with chicken. "Tom" means cook, "Kha" galangal, "Gai" chicken.

What is the difference between Tom Kha and Tom Kha Gai?

Tom Kha is the soup itself, the addition states the filling: Gai = chicken, Gung = shrimp, Het = mushrooms.

Is Tom Kha Gai spicy?

No, it belongs to the mildest Thai soups. Our paste has a spiciness level of 0 out of 5, spiciness only comes from fresh chilies.

Which vegetables go in Tom Kha Gai?

Classically mushrooms, tomato and spring onion. Button mushrooms and oyster mushrooms both work.

Can I replace galangal with ginger?

In an emergency yes, but the taste changes: ginger is spicier, galangal is more aromatic and lemony. For the typical Tom Kha taste, galangal is important.

How long does Tom Kha Gai last?

Covered in the refrigerator about 2 days. To reheat just heat up, do not boil vigorously, so that the coconut milk does not curdle.

How do I use Tom Kha paste?

Dissolve 1–2 tbsp Tom Kha Paste in 250 ml boiling water, cook the filling, add 250 ml coconut milk and season with fish sauce and lime juice.

Did you know?

Tom Kha literally means "cooked galangal"

The name of the soup refers directly to one of its main ingredients – galangal, a root similar to ginger, which is appreciated in Thai cuisine for its lemony-spicy aroma.

Tom Kha is not automatically spicy

Unlike many other Thai dishes, Tom Kha is often mild and creamy – perfect for beginners in Thai cuisine or for those who do not like it too spicy.

Tom Kha is shared in Thailand

In Thailand, the soup usually comes to the table together with other dishes and rice, and everyone takes some.

Even more Thai soups: Khao Tom – Thai rice soup and Gaeng Som – sour-spicy fish soup.