Authentic Tom Kha Gai Soup Recipe
A Cozy Bowl of Tom Kha Gai Soup
The first time I tasted tom kha gai soup, the bright hit of lemongrass and lime cut through steaming coconut broth and warmed me from the inside out. This tom kha gai soup mixes silky coconut milk, fragrant ginger and lemongrass, and tender chicken for a balance of creamy, sour, and savory that feels both comforting and refreshing. The aroma of simmering herbs will pull you into the kitchen before the first spoonful.
Why you’ll love this recipe
This version is quick, pantry-friendly, and true to the flavors that make Thai coconut soups so addictive. It uses simple fresh aromatics and everyday pantry items to create a complex-tasting bowl in under 30 minutes. The texture is creamy but light, and the lime brightens the whole bowl so it never feels heavy. Perfect for weeknights or when you need a bowl of something soothing and flavorful.
- Ready in about 30 minutes
- Uses fresh aromatics for authentic flavor
- Light, creamy, and easy to adjust to taste
Ingredients
Protein
- 1 pound chicken breast, thinly sliced
Soup Base
- 1 tablespoon coconut oil
- 3 cups chicken broth
- 1 can 14 oz coconut milk
Vegetables and Aromatics
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 200 grams mushrooms, sliced
- 2 cups spinach, chopped
Seasonings and Finish
- 2-3 tablespoons fish sauce, to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
- Red chili slices, for garnish
Instructions
Step 1
Heat 1 tablespoon coconut oil in a large pot over medium heat until shimmering, about 1 minute.
Step 2
Add the sliced onion, 3 cloves minced garlic, and 1 tablespoon grated fresh ginger. Sauté until fragrant and the onion is translucent, about 3 to 4 minutes. Look for softened, slightly glossy onions.
Step 3
Add the smashed lemongrass stalk pieces and pour in 3 cups chicken broth. Bring to a gentle simmer over medium-high heat, then reduce to medium-low so it keeps a steady simmer.
Step 4
Stir in the 14 oz can of coconut milk and add the thinly sliced chicken breasts. Simmer for about 10 minutes, uncovered, until the chicken is cooked through and opaque in the center.
Step 5
Add the sliced mushrooms and chopped spinach. Cook for an additional 4 to 5 minutes until the mushrooms are tender and the spinach is wilted.
Step 6
Season the soup with 2 to 3 tablespoons fish sauce and the juice of 1 lime. Taste and adjust fish sauce or lime as needed for a balanced salty and bright flavor.
Step 7
Remove and discard the lemongrass stalks. Ladle the soup into bowls and garnish with fresh cilantro and red chili slices. Serve hot.
Pro Tips and Variations
- Use boneless thigh meat for a juicier result and slightly richer flavor.
- Smash the lemongrass with the flat side of a knife to release more aroma.
- For a vegetarian version, swap chicken broth for vegetable broth and fish sauce for soy sauce or tamari.
- Add sliced cherry tomatoes for a touch of sweetness and color.
- Make it spicier by adding chopped Thai chilies or a splash of chili oil.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to avoid breaking the coconut milk texture.
- For a different comforting Mediterranean twist, see authentic Greek moussaka for inspiration.
Serving Suggestions
- Serve with steamed jasmine rice or a small bowl of rice on the side to soak up the broth.
- Pair with a crisp cucumber salad for a refreshing contrast.
- Offer lime wedges and extra fish sauce at the table for guests to adjust seasoning.
- Add a side of lightly stir-fried greens to round out the meal.
- Garnish each bowl with extra cilantro and thin red chili slices for color and heat.
FAQ
Q: Can I make this soup ahead of time?
A: Yes. Prepare up to the point of adding spinach and mushrooms, refrigerate, then finish cooking those fresh when reheating.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat to prevent the coconut milk from separating.
Q: Can I freeze Tom Kha Gai?
A: Freezing is possible but may change the texture of the coconut milk. If you freeze, reheat slowly and whisk to recombine.
Q: What can I substitute for fish sauce?
A: Use tamari or low-sodium soy sauce for a vegetarian-friendly swap, but adjust to taste.
Warm Thoughts on Tom Kha Gai Soup
I hope this tom kha gai soup becomes a go-to for cozy nights or when you want to impress with minimal fuss. If you try it, leave a note below about tweaks you loved or questions you have I read every comment and love hearing how you make recipes your own.
Reader Review
“This soup hit all the right notes creamy, tangy, and so aromatic. My whole family asked for seconds.”
Conclusion
For a classic, in-depth technique and background on Tom Kha Gai, check out this trusted resource: Hot Thai Kitchen Tom Kha Gai recipe.
Tom Kha Gai Soup
Ingredients
Method
- Heat 1 tablespoon coconut oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the sliced onion, minced garlic, and grated fresh ginger. Sauté until fragrant and the onion is translucent, about 3 to 4 minutes.
- Add the smashed lemongrass pieces and pour in the chicken broth. Bring to a simmer over medium-high heat, then reduce to medium-low.
- Stir in the coconut milk and add the sliced chicken breasts. Simmer for about 10 minutes until cooked through.
- Add the sliced mushrooms and chopped spinach. Cook for an additional 4 to 5 minutes until the mushrooms are tender.
- Season with fish sauce and lime juice. Adjust to taste.
- Remove and discard the lemongrass stalks. Ladle soup into bowls and garnish with fresh cilantro and red chili slices.
Notes
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