Tom Kha Gai (Thai Coconut Chicken Mushroom Soup)

Tom Kha Gai is one of Thailand’s most beloved soups — a perfect balance of creamy coconut milk, bright lime, aromatic herbs, and gentle heat. The name literally means “chicken galangal soup”, highlighting the root that gives the dish its distinctive citrus-pine aroma.

What makes Tom Kha Gai special is its balance: rich but light, spicy yet refreshing, comforting but vibrant. Traditionally made with fresh galangal, lemongrass, and kaffir lime leaves, this version keeps the authentic flavor while also offering practical pantry substitutions — so you can make it whether you have specialty Thai ingredients or not.

It’s quick enough for a weeknight dinner, impressive enough for guests, and deeply comforting on a cold day. Serve it on its own or alongside jasmine rice for a complete meal.

2 - 3 servings

Ingredients

Base

• 2 chicken fillets (400–500 g), thinly sliced

• 400 ml coconut milk (1 can)
  

• 300 ml chicken stock or 300 ml water + 1½ chicken bouillon cubes

Aromatics

• 1½–3 tsp galangal paste (adjust to taste)

• 3–4 kaffir lime leaves, torn or 4–5 dried kaffir lime leaves

• 2–3 small Thai red chilies, sliced (adjust to taste) or 1 Spanish red chili, thinly sliced (2 if you want more heat)

• 2–3 stalks of lemongrass, smashed and cut into 5 cm pieces. (substitute, if you don't have fresh lemongrass, with Zest of 1 lemon + 1 tbs grated ginger)

Vegetables

• 150 g - 200 g mushrooms, sliced

Seasoning

• 2–3 tbsp fish sauce

• 1–2 tbsp lime juice

• 1 tsp sugar (optional)

Garnish (optional)

• Fresh cilantro, chopped

Equipment

Enameled Cast Iron Balti Dish or Medium-size Enameled Cast Iron Dutch oven

Instructions

1️⃣ Make the broth

• If using bouillon cubes, boil 300 ml of water and dissolve 1½ bouillon cubes.

2️⃣ Build the flavor base

In a medium pot (2–3 L):

• Add the bouillon

• Add 200 ml of coconut milk

• Stir in galangal paste

• Add kaffir lime leaves

• Add chili

• Add lemongrass or lemon zest + ginger if using instead of lemongrass

Simmer gently for 8–10 minutes (do not boil).

3️⃣ Add chicken and mushrooms

• Add the thinly sliced chicken and mushrooms

• Simmer gently for 5–7 minutes, until the chicken is fully cooked

4️⃣ Finish the soup

• Stir in the remaining 200 ml coconut milk

• Heat through gently (do not boil)

• Season with fish sauce, lime juice, and sugar

• Taste and adjust seasoning

5️⃣ Serve

• Remove any kaffir lime leaves before serving

• Garnish with cilantro and extra chili if desired

💡 Tips:

• Start with 1½ tsp galangal paste; add more if you like a stronger flavor

• Dried kaffir lime leaves benefit from longer simmering to release aroma

• Adjust chili and lime juice gradually to balance heat and sourness