Thai Coconut Chicken Soup (Tom Kha Gai) – I’ll never forget the first time I tried Tom Kha Gai. I was on vacation, wandering through a small coastal town, and decided to pop into this tiny Thai restaurant on a whim. You know the kind—dim lighting, mismatched chairs, the smell of lemongrass and chili wafting through the air.
The soup came out in a simple bowl, steam rising in soft tendrils. One sip, and I was done for. The creamy coconut milk balanced the heat of the curry paste, and the tangy lime pulled it all together. I remember thinking, How does something this simple taste so good?
When I got home, I was determined to recreate it. My first attempt was, uh, let’s just say not great. (Too much fish sauce—lesson learned!) But after a few tweaks and a lot of taste testing, I landed on this recipe. It’s as close as I can get to that magical bowl of soup without hopping on a plane.
Why You’ll Love This Thai Coconut Chicken Soup (Tom Kha Gai) Recipe?
- Complex yet comforting: This soup strikes the perfect balance of creamy, spicy, tangy, and savory. It’s like a flavor symphony.
- Easily customizable: Keep it classic with chicken, or switch it up with shrimp, tofu, or even extra veggies.
- Simple elegance: It’s fancy enough to impress but easy enough for a weeknight dinner.
- Aromatic and satisfying: That combination of lemongrass, galangal, and coconut milk will make your kitchen smell amazing.
Ingredient Notes:
Let’s talk about what makes this soup so special and where you can experiment:
- Coconut Milk or Cream: Full-fat is the way to go for that rich, silky texture. Light coconut milk works in a pinch but isn’t quite the same.
- Galangal or Ginger: Galangal has a sharper, more citrusy flavor, but ginger is a great stand-in if you can’t find it.
- Lemongrass: Pounding it lightly with a knife releases the oils and intensifies the flavor. Don’t skip this step!
- Red Curry Paste: The real flavor hero here. Adjust the amount depending on your heat tolerance.
- Chicken Broth: The base of the soup. If you’re vegan, vegetable broth works just as well.
- Chicken Breast: Classic and protein-packed. Swap it for tofu or shrimp if you’re feeling adventurous.
- Fish Sauce: This adds depth and umami. For a vegan option, soy sauce or coconut aminos do the trick.
- Lime Juice: Freshly squeezed is non-negotiable. It brightens everything up and ties the flavors together.
How To Make Thai Coconut Chicken Soup (Tom Kha Gai)?
This soup comes together easily, but every step adds something special. Let’s get cooking:
- Sauté the Aromatics
In a medium pot, heat the coconut oil over medium heat. Add the sliced onion, garlic, chiles (or jalapeno), galangal (or ginger), lemongrass, and red curry paste. Stir frequently for about 5 minutes, letting the flavors mingle and your kitchen smell like a dream. - Build the Broth
Pour in the chicken broth and bring it to a gentle boil. Reduce the heat and let it simmer for about 30 minutes. This is where the magic happens—the aromatics infuse the broth with so much flavor. - Strain the Broth
Using a fine mesh strainer, remove the aromatics (onions, garlic, lemongrass, and galangal). Discard them—they’ve done their job! - Add the Main Ingredients
Return the broth to the pot and stir in the coconut milk or cream. Add the chicken pieces and mushrooms, then simmer gently until the chicken is cooked through, about 10 minutes. - Season to Taste
Stir in the fish sauce, coconut sugar, and lime juice. Adjust the seasonings to your liking—maybe a little extra lime for tang or a dash more curry paste for heat. - Garnish and Serve
Ladle the soup into bowls and top with sliced green onions and fresh cilantro. Serve it piping hot and watch everyone fall in love with the flavors.
Storage Options:
This soup makes great leftovers (if there are any!):
- Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop over low heat to preserve the flavors.
- Freezer: Freeze without the coconut milk for up to 3 months. Add the coconut milk when reheating for the best texture.
Variations and Substitutions:
This recipe is wonderfully adaptable. Here are some ideas:
Want To Save This Recipe?
- Vegan Version: Swap chicken broth for vegetable broth, chicken for tofu, and fish sauce for soy sauce or coconut aminos.
- Protein Options: Shrimp or thinly sliced beef work beautifully in place of chicken.
- Add More Veggies: Bell peppers, baby corn, or even spinach make great additions.
- Heat Level: Adjust the curry paste or add an extra chile if you like things spicy.
What to Serve with Thai Coconut Chicken Soup (Tom Kha Gai)?
This soup is amazing on its own, but here’s how to make it a meal:
- Steamed Jasmine Rice: Perfect for soaking up all that flavorful broth.
- Crispy Spring Rolls: Light and crunchy, they’re a great contrast to the creamy soup.
- Cucumber Salad: Fresh and tangy, it balances the richness perfectly.
- Thai Iced Tea: Sweet and creamy, it’s the ultimate drink pairing.
Frequently Asked Questions:
Do I have to strain the aromatics?
Yes, unless you like biting into chunks of lemongrass! Straining keeps the soup smooth and flavorful.
Can I use ginger instead of galangal?
Absolutely. While galangal is traditional, ginger is a great substitute with a slightly milder flavor.
Can I make it less spicy?
Of course! Use less curry paste or skip the chiles altogether.
So, what do you think? Ready to dive into a bowl of this creamy, tangy goodness? I’d love to hear how you made it your own. Did you stick with the classic chicken or try tofu or shrimp? Drop your thoughts in the comments—I can’t wait to hear from you!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Thai Coconut Chicken Soup (Tom Kha Gai)
Ingredients
Soup Base:
- 1 tablespoon coconut oil
- 1/2 onion thinly sliced
- 2 cloves garlic chopped
- 1/2 red jalapeno pepper sliced (or 1–3 Thai chiles, halved)
- 3 slices galangal 1/4-inch thick or substitute with fresh ginger
- 1 lemongrass stalk pounded and cut into 2-inch pieces
- 2 teaspoons red Thai curry paste
Liquid and Proteins:
- 4 cups chicken broth or vegetable broth for vegan preparation
- 4 cups canned full-fat coconut milk or cream unsweetened
- 2 medium chicken breasts cut into bite-sized pieces (approximately 1 pound)
- 8 ounces white mushroom caps sliced
Seasonings:
- 1 –2 tablespoons coconut sugar optional, see notes for Whole30
- 1 1/2 –2 tablespoons fish sauce see notes for vegan substitutions
- 2 –3 tablespoons fresh lime juice
- Salt to taste
Garnishes:
- 2 –3 green onions thinly sliced
- Fresh cilantro chopped
Instructions
Sauté the Aromatics
- In a medium-sized pot, heat the coconut oil over medium heat. Add the onion, garlic, red jalapeno (or Thai chiles), galangal (or ginger), lemongrass, and red curry paste. Stir the mixture frequently for about 5 minutes, or until the onions are softened and fragrant.
Prepare the Broth
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer uncovered for 30 minutes. This step allows the aromatics to infuse the broth with deep flavors.
Strain the Aromatics
- Carefully strain out and discard the onions, garlic, lemongrass, and galangal using a fine mesh strainer. This ensures a smooth and flavorful broth as the base for the soup.
Incorporate the Coconut Milk and Proteins
- Return the broth to the pot and stir in the coconut milk. Add the chicken pieces and mushrooms, ensuring they are fully submerged. Simmer the mixture gently over medium heat until the chicken is fully cooked, about 10 minutes.
Season the Soup
- Stir in the fish sauce, coconut sugar, and lime juice. Adjust the seasonings as needed by adding more fish sauce for saltiness or lime juice for additional tang.
Garnish and Serve
- Ladle the soup into individual serving bowls. Garnish each portion with sliced green onions and fresh cilantro. Serve immediately while the soup is warm and aromatic.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
