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Thai · Soup
Tom Kha Gai (Thai Coconut Chicken Soup)
Silky coconut milk infused with aromatic galangal, lemongrass, and kaffir lime creates this beloved Thai soup—a perfect balance of creamy, tangy, and deeply fragrant. Tender chicken slices cook gently in the broth, absorbing all those complex flavors in just 35 minutes. Make this when you want restaurant-quality comfort that feels both exotic and surprisingly easy.
Prep time
15 minutes
Cook time
20 minutes
Total time
35 minutes
Servings
4
Ingredients
- 300g chicken breast, sliced thinly
- 3 cups coconut milk
- 2 cups chicken broth
- 3 slices galangal
- 2 stalks lemongrass, smashed
- 3 kaffir lime leaves, torn
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 2 Thai chilies, optional
- 1 cup mushrooms, sliced
- Fresh cilantro, for garnish
Instructions
- In a large pot, combine coconut milk and chicken broth. Add galangal, lemongrass, and kaffir lime leaves. Bring to a gentle simmer over medium heat.
- Add the sliced chicken and mushrooms to the pot. Cook gently for 10-15 minutes until the chicken is cooked through.
- Season with fish sauce, lime juice, and Thai chilies if desired. Stir to combine.
- Remove the galangal, lemongrass, and lime leaves before serving.
- Ladle into bowls and garnish with fresh cilantro and an extra squeeze of lime.
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