Name: Tom Kha Gai Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Thai
Ingredients: 1 tablespoon neutral oil; 2 shallots, peeled and thinly sliced; 2″ galangal root, sliced; 1 lemongrass stalk, chopped; 5 large kaffir lime leaves; 2 rounded tablespoons red curry paste; 7 cups chicken stock (homemade is best); 4 boneless skinless chicken breasts, thinly sliced; 8 oz cremini mushrooms, quartered; 3/4 lb raw medium shrimp, peeled, tails removed, deveined (optional); 2 1/2 cups full-fat coconut milk; 1 1/2 tablespoons fish sauce; 2 oz palm sugar (or substitute coconut sugar or brown sugar); 1/3 cup heavy cream (optional); fresh lime juice, to taste; salt, to taste; chopped cilantro; chili oil (optional)

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Introduction

Tom Kha Gai is a fragrant and creamy Thai coconut soup that balances tangy, spicy, and savory flavors. This comforting dish features tender chicken, aromatic herbs, and a rich coconut broth, perfect for a warming meal any day.

A white bowl filled with creamy orange soup that has small brown mushroom pieces and dark red oil drops scattered on its smooth surface. Fresh bright green cilantro leaves and thinly cut green onion slices float on top, along with thin lime wedges showing their light green color and texture. The bowl sits on a white marbled surface with a gray and white striped cloth partially under it. Another similar bowl is partially visible in the upper corner, showing lime wedges and green leaves with shrimp. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon neutral oil
2 shallots, peeled and thinly sliced
2″ galangal root, sliced
1 lemongrass stalk, chopped
5 large kaffir lime leaves
2 rounded tablespoons red curry paste
7 cups chicken stock (homemade is best)
4 boneless skinless chicken breasts, thinly sliced
2 1/2 cups full-fat coconut milk
1 1/2 tablespoons fish sauce
2 oz palm sugar (or substitute coconut sugar or brown sugar)
8 oz cremini mushrooms, quartered
3/4 lb raw medium shrimp, peeled, tails removed, and deveined (optional)
1/3 cup heavy cream (optional)
Fresh lime juice
Salt to taste
Chopped cilantro
Chili oil (optional)

Instructions

Step 1: In a 4-quart heavy-bottomed pot, heat the oil over medium heat. Add the shallots, lemongrass, and galangal, cooking for 2–3 minutes until the shallots soften. Stir in the kaffir lime leaves and red curry paste, cooking for another 2 minutes until fragrant. Pour in the chicken stock and bring to a simmer for 20 minutes.
Step 2: After simmering, use a slotted spoon to remove the galangal, lemongrass, and kaffir lime leaves. Add the sliced chicken, coconut milk, heavy cream (if using), palm sugar, and fish sauce. Simmer gently until the chicken is cooked through, about 20 minutes.
Step 3: Add the mushrooms directly to the soup, or for extra flavor, sauté them in a little oil until browned before adding. If using shrimp, add them with the mushrooms and simmer for an additional 4–5 minutes. Season the soup with salt and fresh lime juice to taste.
Step 4: Serve the soup hot, garnished with chopped cilantro and a drizzle of chili oil if desired.

Tips & Variations

Sautéing the mushrooms before adding them enhances their flavor and adds a pleasant texture to the soup.
For a creamy texture, adding heavy cream is optional but recommended.
If you can’t find galangal, ginger can be used as a substitute, though the flavor will differ slightly.
Add fresh Thai chilies or chili oil to increase the heat according to your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the coconut milk from curdling. You can also freeze the soup for up to 1 month, but the texture of the coconut milk may change slightly upon thawing.

How to Serve

A white bowl filled with a creamy orange soup that has small droplets of red oil on top. Inside the soup, there are several layers: shrimp with a bright orange color near the center, white fish pieces, sliced mushrooms, and green herbs scattered throughout. Two lime wedges rest on the edge of the soup near the bottom of the bowl. A silver spoon is partially submerged in the soup on the right side of the bowl. The bowl sits on a white marbled textured surface with a white bowl of rice partially seen at the top left. To the right, a gray and white striped cloth is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Tom Kha Gai vegetarian or vegan?

Yes, substitute chicken with tofu or vegetables and use vegetable broth instead of chicken stock. Replace fish sauce with soy sauce or tamari for a vegan-friendly version.

What if I can’t find kaffir lime leaves or galangal?

If kaffir lime leaves are unavailable, lime zest can offer a similar citrus aroma, though milder. Galangal can be replaced with ginger, but the flavor will be less authentic.