Tom Kha Gai — Thai Coconut Chicken Soup
The gentler, creamy cousin of tom yum: a fragrant Thai soup of chicken and mushrooms in a silky coconut-milk broth, perfumed with galangal (kha), lemongrass and kaffir lime leaf, and balanced with fish sauce and lime. Tom kha gai is soothing and aromatic rather than fiery — the coconut mellows the heat — with the same bright hot-sour-salty edge underneath. Comforting, quick and luxurious, it's a Thai restaurant favourite that's easy to make at home.
Simmer bruised lemongrass, sliced galangal and torn kaffir lime leaves in a little stock to release their aroma, then pour in coconut milk and bring to a gentle simmer (don't boil hard, or the coconut milk can split). Add sliced chicken and mushrooms and poach until cooked. Take off the heat and season with fish sauce, palm sugar and lime juice to a balanced creamy-tangy broth, with a few crushed chillies or chilli oil for warmth. Scatter with cilantro and serve hot with rice.
- Galangal (not ginger), lemongrass and kaffir lime leaf are the defining aromatics — bruise them and use fresh.
- Keep it at a gentle simmer once the coconut milk goes in, so it stays silky and doesn't split.
- Season off the heat with fish sauce, lime and a little palm sugar; the coconut keeps it mild and creamy.
Equipment
- Saucepan
- Knife (to bruise aromatics)
Ingrediënten
Broth & aromatics
- 400 ml coconut milk
- 300 ml chicken stock
- 2 stalks lemongrass, bruised; 6 slices galangal
- 4 kaffir lime leaves, torn; 2 shallots, smashed
Soup
- 400 g chicken (breast or thigh), thinly sliced
- 200 g mushrooms (straw or button), halved
- 2–3 tbsp fish sauce; 1 tsp palm sugar
- Juice of 1 lime (to taste); 2–3 chillies, crushed
To finish
- Fresh cilantro
- Steamed jasmine rice, to serve
Bereiding
- STAP01
Bring the stock to a simmer with the bruised lemongrass, galangal slices, torn lime leaves and shallots, and simmer a few minutes to release their fragrance.
- STAP02
Pour in the coconut milk and bring to a gentle simmer — don't let it boil hard, which can make the coconut milk split and look grainy.
- STAP03
Add the sliced chicken and mushrooms and simmer gently until the chicken is just cooked through, 5–8 minutes.
- STAP04
Take the pot off the heat. Season with fish sauce, palm sugar and lime juice, tasting until it's a balanced creamy-tangy-savoury broth. Add crushed chillies or a little chilli oil for gentle warmth.
- STAP05
Scatter with fresh cilantro and serve hot, with steamed jasmine rice alongside. The lemongrass, galangal and lime leaves aren't eaten — push them aside.
Make ahead
Make the infused coconut broth (with the aromatics) ahead and keep refrigerated. To serve, warm it gently, poach fresh chicken and mushrooms, and season with fish sauce and lime off the heat. It comes together in minutes from a prepped broth.
Storage
Best fresh, as the chicken can toughen and the coconut milk separate on hard reheating. The aromatic coconut broth keeps 2–3 days refrigerated; warm it gently (don't boil) and add the lime fresh, as it dulls on storage. Make the infused broth ahead and add fresh chicken when you reheat. Add cilantro just before serving.
Variations
Tom kha het (mushroom)
Make it vegetarian with just mushrooms (and tofu); use soy or vegan fish sauce.
Seafood (talay)
Use prawns or mixed seafood instead of chicken.
Richer or lighter
Use more coconut milk for richer, or more stock for a lighter soup, to taste.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Veelgestelde vragen
What's the difference between tom kha gai and tom yum?
Both are aromatic Thai soups sharing lemongrass, galangal and kaffir lime, but tom kha gai is made creamy and mellow with coconut milk (and usually chicken), while tom yum is a clear or lightly creamy hot-and-sour soup (often with shrimp) that's much spicier and more sour. Tom kha is the gentler, richer, coconut one; tom yum is the fiery, tangy one.
Can I use ginger instead of galangal?
Galangal (kha) is what gives tom kha its name and signature flavour — it's sharper, more citrusy and piney than ginger, which tastes noticeably different. For authentic tom kha gai, use galangal (fresh or frozen, from Asian groceries). In a pinch ginger will make a tasty coconut soup, but it won't taste like true tom kha. Don't substitute if you can avoid it.
Why did my coconut milk split or go grainy?
Boiling coconut milk hard can cause it to separate. Once you add the coconut milk, keep the soup at a gentle simmer rather than a rolling boil, and avoid prolonged high heat or aggressive reheating. A little separation is harmless and common, but a gentle simmer keeps the broth smooth and silky. Adding the lime off the heat also helps.
How do I balance the flavours?
Like much Thai cooking, tom kha gai balances salty (fish sauce), sour (lime), a touch of sweet (palm sugar) and the creamy coconut, with gentle heat from chillies. Season at the end and taste as you go — it should be rich and creamy with a bright tang and savoury depth, milder than tom yum. Adjust lime and fish sauce to your liking.
Is tom kha gai spicy?
It's much milder than tom yum — the coconut milk softens and rounds out the heat, making it a gentle, soothing soup. There's usually a little warmth from a few crushed chillies, but you control it entirely: add more for heat or leave them out for a mild, creamy soup. Its appeal is the fragrant, balanced, comforting broth rather than fieriness.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.