Tom Kha Gai (Thai Coconut Chicken Soup)
Why this recipe works
- Aromatic broth: Lemongrass, kaffir lime leaf and galangal infuse the coconut broth before the chicken is added, giving the soup its distinctive Thai fragrance.
- Balanced finish: Fish sauce adds savoury depth, while lime juice stirred in off the heat keeps the soup bright and clean-tasting.
- Fast but full-flavoured: The aromatics work quickly in a gentle simmer, so the soup develops character without a long cooking time.
Get the most out of this recipe
Adjust the heat
- For a milder soup: Use less sliced chilli, or add it only at the end so it perfumes the broth without making it too hot.
- For more heat: Add extra fresh chilli to the simmering broth, then adjust with lime and fish sauce so the heat stays balanced.
Ingredient notes
- Galangal matters: Galangal gives Tom Kha Gai its sharp, citrusy warmth. Ginger can taste pleasant, but it will change the soup’s character.
- Bruise the aromatics: Bashing the lemongrass and tearing the lime leaves helps release their oils into the coconut broth.
- Add lime to taste: Lime juice is best adjusted at the end, when the broth has finished simmering and the savoury base is in place.
Common mistakes
- Boiling too hard: Keep the broth at a gentle simmer rather than a rolling boil to help the coconut milk stay smooth.
- Overcooking the chicken: Simmer the chicken only until cooked through and tender; prolonged cooking can make it firm and dry.
- Adding lime too early: Stir in the lime juice after taking the pot off the heat so its fresh acidity stays clear and lively.
Make-ahead tips
- Prep the aromatics ahead: The lemongrass, lime leaves, chilli, mushrooms and chicken can be prepared in advance so the soup comes together quickly.
- Reheat gently: Warm leftovers over low to medium heat until piping hot, avoiding a hard boil to preserve the coconut milk texture.
- Brighten before serving: If made ahead, finish with a fresh squeeze of lime after reheating to restore the soup’s sharp, fragrant finish.
Equipment you'll need
Ingredients
Instructions
- Trim the lemongrass and lightly bash it to bruise. Tear the kaffir lime leaves to release their aroma. Thinly slice the red chilli, slice the mushrooms, and cut the chicken into bite-sized pieces.
- Put the coconut milk and water into a large pot and bring to a gentle simmer over medium heat. Stir in the lemongrass, kaffir lime leaves and galangal paste, then simmer for 5 minutes so the broth becomes fragrant. Keep it at a gentle simmer, not a rolling boil.
- Add the chicken and simmer for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and tender. Add the mushrooms and sliced chilli, then simmer for 3 to 4 minutes until the mushrooms are tender. Skim any foam from the surface if needed.
- Take the pot off the heat and stir in the fish sauce. Squeeze in the lime juice, starting with 1 lime and adding more to taste. Ladle into bowls and finish with fresh coriander.
Recipe notes
Tips
- For a cleaner bowl, lift out the lemongrass and kaffir lime leaves just before serving, as they are very aromatic but not usually eaten.
- Taste and balance at the end: add more lime for brightness or a little more fish sauce for savoury depth.
- Food safety: make sure the chicken is piping hot all the way through before serving.
Substitutions
- Replace button mushrooms with shiitake mushrooms for a deeper, woodier flavour.
- Replace chicken thighs with chicken breast for a leaner soup; add it a couple of minutes later so it stays juicy.
- Replace fresh coriander with fresh mint for a different, fresher finish.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over low to medium heat until piping hot; avoid boiling hard to keep the coconut milk smooth. Add a fresh squeeze of lime after reheating if it tastes muted.
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Recipe overview
- Servings: 4 servings
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Thai
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