Print

Tom Kha Gai Soup Recipe

Print Recipe

★★★★★

4.8 from 119 reviews

Tom Kha Gai is a classic Thai coconut chicken soup bursting with fragrant herbs and a perfect balance of creamy, tangy, and savory flavors. This comforting soup features tender chicken, aromatic galangal, lemongrass, kaffir lime leaves, and creamy coconut milk simmered together with mushrooms and optional shrimp for a rich, warming dish.

Ingredients

Scale

Soup Base 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)

Main Protein and Vegetables

  • 4 boneless skinless chicken breasts, thinly sliced
  • 8 oz cremini mushrooms, quartered
  • 3/4 lb raw medium shrimp, peeled, tails removed, deveined (optional)

Liquid and Seasonings

  • 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

Garnishes

  • chopped cilantro
  • chili oil (optional)

Instructions

  1. Prepare the Aromatics: In a 4-quart heavy-bottomed pot, heat the neutral oil over medium heat. Once warm, add the shallots, lemongrass, and galangal slices. Sauté for 2-3 minutes until the shallots soften and the aromatics release their fragrance. Then add the kaffir lime leaves and red curry paste, cooking for another 2 minutes until the curry paste becomes fragrant.
  2. Simmer the Broth: Pour in the chicken stock and bring the mixture to a simmer. Allow it to simmer gently for 20 minutes to infuse the flavors fully into the broth. After simmering, use a slotted spoon to remove the galangal, lemongrass, and kaffir lime leaves from the pot.
  3. Add Proteins and Coconut Milk: Add the thinly sliced chicken breasts, full-fat coconut milk, heavy cream (if using), palm sugar, and fish sauce to the broth. Bring the soup back to a gentle simmer. Let it cook for about 20 minutes, allowing the chicken to cook through and absorb the flavors.
  4. Incorporate Mushrooms and Shrimp: While the soup simmers, optionally sauté the quartered cremini mushrooms in a cast iron pan with a bit of oil to brown them for extra flavor—or add them directly to the soup if preferred. If using shrimp, add the shrimp along with the mushrooms, simmering for another 4-5 minutes until the shrimp turn pink and are cooked through.
  5. Adjust Seasoning and Serve: Season the soup to taste with salt and fresh lime juice, adding as much lime juice as you prefer to balance the flavors. Ladle the hot soup into bowls and garnish generously with chopped cilantro and a drizzle of chili oil if desired for extra heat and depth.

Notes

  • Using homemade chicken stock enhances the soup’s depth and richness.
  • Galangal can be substituted with ginger if unavailable, but galangal provides a more authentic flavor.
  • Sautéing mushrooms before adding to the soup adds a caramelized flavor, but is optional.
  • Shrimp is optional; you can omit it or substitute with more chicken or tofu.
  • Adjust the amount of lime juice and fish sauce according to your taste preference.
  • For a dairy-free version, omit the heavy cream; coconut milk provides plenty of creaminess.

Keywords: Tom Kha Gai, Thai coconut chicken soup, galangal soup, lemongrass soup, Thai curry soup, coconut milk soup, chicken soup

Find it online: https://heutigemahlzeiten.com/tom-kha-gai-soup-recipe/