Go Back
Tom Kha Gai Coconut Chicken Soup
Print Recipe

Tom Kha Gai (Thai Coconut Chicken Soup)

An authentic Thai rich and creamy, yet tangy soup made with chicken, mushrooms, lime juice, and coconut milk.
Prep Time1 hour
Total Time1 hour
Course: Main Course, Soup
Cuisine: Thai
Keyword: chicken, coconut milk, mushrooms, soup, Thai
Servings: 6
Author: Kim Melanson

Ingredients

Soup Broth—Initial Cooking Phase:

  • ½ cup chicken broth
  • 3 (14 oz cans) coconut milk
  • 3 long/thin stalks lemongrass –peel off outside and cut into 1” pieces
  • 3-4 small red shallots or quarter red onion
  • 4 inch galangal root – 1” chunks a must-have for authentic taste
  • 4-5 inch ginger root—peeled and cut into 1” chunks
  • 8 Kafir lime leaves a must-have for authentic taste—bruise/smash with fingers to release essence
  • 2-10 Thai Red Chilies – to taste the more the hotter—can slice open for added spicy heat

Add to Soup Broth—After Straining:

  • ⅓ cup fish sauce
  • ¼ cup fresh squeezed lime juice about 2-3 limes
  • 2 Tablespoons freshly peeled and grated ginger root
  • ½ Tablespoon coconut sugar (or granulated sugar)

Soup Add-ins:

  • 2-3 pounds boneless skinless chicken cut into bite-sized chunks
  • 2 Tablespoons coconut oil
  • 1 teaspoon pepper
  • 10-12 ounces variety of mixed mushrooms such as shitake, cremini, shimeji, or white. Cut larger mushrooms into bite-sized pieces

Garnish:

  • Sliced Thai Red Chilies optional, use only if spicy heat is desirable
  • Fresh Thai Basil more authentic
  • Thinly Sliced red onion
  • Fresh Cilantro coarsely chopped
  • Green Onion white and green parts, thinly sliced

Instructions

  • Add first 8 ingredients into a medium-large pot. Simmer with lid for at least 30 minutes (can simmer longer).
  • While simmering, stir-fry chicken in a skillet with about 2 TBS coconut oil and 1 tsp pepper. When chicken is no longer pink, set aside.
  • Cut and prepare mushrooms. Prepare garnishes. Set aside.
  • When coconut milk broth is done simmering, strain over a fine mesh strainer, catching the coconut milk mixture in a large bowl. Discard what is left in the strainer.
  • Put coconut milk broth back into the same medium-large pot.
  • Add fish sauce, lime juice, grated ginger, and coconut sugar. Stir.
  • Add mushrooms and bring to a boil again with lid on. Simmer until mushrooms have cooked and reduced in size—about 10-15 minutes, then add chicken.
  • Continue to simmer until chicken is warm—just a few minutes unless chicken was refrigerated.
  • Divide soup among serving bowls. Garnish with sliced Thai Chilies (if desired), Thai Basil, sliced red onion, green onions and fresh cilantro.

Notes

This soup can be refrigerated for 2-3 days and gently reheated. Can be frozen for up to 3 months.
The best place to find most ingredients is at the produce section of an Asian market.