Thai Tom Kha Soup (Chicken Sour and Spicy Soup)
If tom yum is the bold and fiery superstar of Thai soups, then tom kha gai is its creamy, comforting counterpart. This Thai coconut chicken soup is the ultimate balance of rich coconut milk, citrusy lime, and fragrant Thai herbs like lemongrass, galangal, and makrut lime leaves. The result? A deeply flavorful, restaurant-quality dish that’s shockingly easy to make at home.
It’s perfect for weeknight cooking, naturally gluten-free, and can be easily adapted for a vegan version. If you’ve never made Thai food before, this is a great place to start—simple ingredients, incredible flavor, and a dish that always impresses.
Make It Vegan
- Swap the chicken broth for a light vegetable stock.
- Ditch the chicken and use a mix of oyster, shiitake, and maitake mushrooms.
- Use soy sauce instead of fish sauce.
- Add halved cherry tomatoes for extra umami (highly recommended).
This soup is a total weeknight hero—quick, nourishing, and packed with layers of flavor. Serve it with jasmine rice if you want to make a meal out of it, or just enjoy it as is. Either way, it’s the kind of dish you’ll want to make on repeat.
Tom Kha Gai Soup (Thai Coconut Chicken Soup)
Ingredients
- 500 g boneless skinless chicken thighs (or breast, if you prefer)
- 3 cups chicken broth preferably homemade
- 1 can 400ml coconut milk
- 2 stalks lemongrass trimmed and smashed
- 4-5 slices galangal do not substitute with ginger—it’s not the same!
- 5-6 makrut lime leaves torn into chunks
- 3-4 Thai bird’s eye chilies lightly smashed (adjust for spice preference)
- 150 g oyster mushrooms or any Asian mushrooms
- 2 tbsp fish sauce
- 1 tsp palm sugar or light brown sugar
- Juice of 1 lime
- Fresh cilantro or green onions for garnish
Instructions
- Simmer the broth: In a medium pot, bring the chicken broth to a gentle boil. Add the chicken thighs whole (they’ll stay juicier this way) and a pinch of salt. Simmer for about 15 minutes or until the chicken is fork-tender.
- Infuse the aromatics: Pour in the coconut milk and toss in the lemongrass, galangal, makrut lime leaves, and chilies. Let it all mingle on low heat for another 5 minutes, allowing the flavors to bloom.
- Season the soup: Stir in the fish sauce and palm sugar, then bring it back to a light simmer.
- Add the mushrooms: Drop in the mushrooms and cook for a minute or two until just tender.
- Final touch: Turn off the heat and stir in the lime juice. The acidity should hit at the end, keeping it bright and fresh.
- Serve & garnish: Ladle into bowls, scatter with cilantro or green onions, and let the magic happen.