The Best Thai Coconut Soup

Tom Kha Gai is a classic Thai soup made with tender chicken simmered in a rich coconut milk broth infused with lemongrass, galangal, and kaffir lime leaves. Balanced with lime juice and a touch of chili, it delivers a beautiful harmony of creamy, spicy, and citrusy flavors. This version is easy to make at home while staying authentic to its Thai roots.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: Serves 4

Ingredients:

1 tbsp vegetable oil
1 stalk lemongrass, trimmed and smashed
3–4 slices galangal (or ginger if unavailable)
3–4 kaffir lime leaves, torn
1–2 small Thai chilies, halved (optional for heat)
2 cups chicken broth
1 can (13.5 oz) unsweetened coconut milk
1 lb boneless chicken breast or thighs, thinly sliced
1 cup mushrooms (straw mushrooms or white button), halved
2 tbsp fish sauce (adjust to taste)
2 tbsp lime juice (fresh)
1 tsp sugar
Fresh cilantro, chopped (for garnish)
Optional: cherry tomatoes, green onions, or extra chili oil

Instructions:

In a medium pot, heat oil over medium heat. Add lemongrass, galangal, lime leaves, and chilies. Sauté gently for 1–2 minutes to release aromas.
Add chicken broth and bring to a gentle simmer. Let simmer for 5 minutes to infuse flavors.
Stir in coconut milk and bring to a low simmer (do not boil). Add chicken and mushrooms. Simmer until chicken is cooked through and mushrooms are tender (about 10 minutes).
Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning — add more lime for tang, fish sauce for saltiness, or chili for heat.
Ladle into bowls and garnish with chopped cilantro and optional toppings.

Serving Suggestion:

Serve hot with steamed jasmine rice or on its own as a light, flavorful starter. Add rice noodles for a heartier meal.

Tips:

Galangal and kaffir lime leaves can be found in Asian markets or frozen. If unavailable, use ginger and lime zest, but the flavor won’t be quite the same.
Don’t let the soup boil vigorously after adding coconut milk, or it may separate.
For a vegetarian version, swap chicken for tofu and use soy sauce instead of fish sauce.

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