How to make Tom Kha Gai, a classic Thai coconut soup whose name literally means “galangal chicken soup.” This is one of those dishes where certain ingredients truly cannot be substituted. The balance of savory, sweet, and sour flavors depends on the unique aromatics that define this soup.

Galangal is essential here, and it’s very different from ginger. While ginger is sharp and spicy, galangal has a more citrusy, pine-like flavor that gives Tom Kha Gai its signature taste. Along with lemongrass and kaffir lime leaves, these ingredients create an incredibly fragrant broth with citrus notes that can’t be replicated with lemon juice alone.

Beyond flavor, the aromatics used in Tom Kha Gai are also known for their anti-inflammatory and immune-supporting properties.

Tom Kha Gai (Thai Coconut Chicken Soup)

Tom Kha Gai is a savory, sweet, and sour Thai coconut soup made with chicken, galangal, lemongrass, and kaffir lime leaves. This aromatic soup is light, fragrant, and layered with bright citrus notes that can’t be substituted.

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Prep Time 5

Cook Time 45

Total Time 50

Course Soup

Cuisine Thai

Servings people

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Ingredients

1 Tbsp shallots, minced
1 Tbsp ginger, minced
1 Tbsp garlic, minced
1 stalk lemongrass, chopped in 3” pieces and hit to release some juices
5 slices of galangal
3-5 kaffir lime leaves
1.5 cup chicken stock, unsalted
2-3 pieces of chicken thigh, boneless and skinless, cut in slices
⅔ cup coconut milk
½ cup water
½ tsp salt
1 Tbsp fish sauce
½ tsp palm sugar
½ Tbsp Thai chilis, minced
½ cup oyster mushrooms
1 Tbsp lime juice

Garnish

Cilantro
Lime juice

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Instructions
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Heat oil in a large pot over medium heat. Add the shallots, ginger, garlic, lemongrass, and galangal slices. Sauté for about 2 minutes, until fragrant. Add the kaffir lime leaves and cook for another minute.
1 Tbsp shallots, 1 Tbsp ginger, 1 Tbsp garlic, 1 stalk lemongrass, 5 slices of galangal, 3-5 kaffir lime leaves
Pour in the chicken stock and bring to a boil over high heat. Reduce to a gentle simmer, cover, and cook for about 15 minutes to infuse the broth.
1.5 cup chicken stock
Remove and discard the galangal, lemongrass, and kaffir lime leaves.
Add the chicken, coconut milk, and remaining seasonings. Bring back to a gentle simmer over medium-low heat, cover, and cook for 15–20 minutes, until the chicken is fully cooked and tender.
2-3 pieces of chicken thigh, ⅔ cup coconut milk, ½ cup water, ½ tsp salt, 1 Tbsp fish sauce, ½ tsp palm sugar
Stir in the Thai chilis and mushrooms. Simmer for 2–3 minutes, then remove from heat and add in the lime juice.
½ Tbsp Thai chilis, ½ cup oyster mushrooms, 1 Tbsp lime juice
Taste and adjust seasoning with additional fish sauce or lime juice as needed before serving.

Keyword Nutrition, Quick

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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