Tom Kha Gai (Thai Coconut Chicken Soup)
A gentle, flavour-packed Thai coconut chicken soup for no-spice days. This Tom Kha Gai is creamy, umami-rich, and effortlessly one-pot.
Equipment
- Deep pot
Ingredients
- 1 chicken chop (boneless))
- chicken bones
- 4-5 slices galangal
- 1 stalk lemongrass, pounded
- 1 handful oyster mushrooms, torn
- 7-8 cherry tomatoes
- 1/4 cup coconut milk
- fish sauce and sugar to taste
- 1-2 lime (juice only)
- Optional: coriander leaves
Instructions
- Cut chicken meat into bite-size pieces. Season with 1 tsp fish sauce.
- Poach chicken meat and bones over medium to low heat to create a stock.
- Remove bones.
- Add galangal and lemongrass.
- Pour in coconut milk, add mushrooms and tomatoes.
- Season with fish sauce, sugar, and lime juice.
- Garnish and serve over noodles or rice.
Notes
Tom Kha Gai - Quick FAQ
1. What is Tom Kha Gai?
Tom Kha Gai is a Thai coconut chicken soup known for being mild, aromatic, and comforting — creamy from coconut milk and fragrant with galangal and lemongrass.
2. Is Tom Kha Gai spicy?
It doesn’t have to be. Unlike Tom Yum, Tom Kha Gai can be completely chilli-free and still taste delicious. Perfect for gentle diets or low-spice households.
3. What makes Tom Kha Gai different from Tom Yum?
Tom Yum is fiery, sour, and sharp. Tom Kha Gai is creamy, soothing, and lightly tangy — thanks to coconut milk and a gentler flavour profile.
4. What are the essential aromatics?
These three define the soup:
Galangal – peppery, citrusy warmth
Lemongrass – bright, uplifting aroma
Kaffir lime leaves (optional but wonderful)
If you skip any of them, the soup loses its signature fragrance.
5. Can I substitute galangal with ginger?
Not ideal, but possible. Ginger gives heat, while galangal adds perfume. If substituting, use less ginger and add extra lemongrass to balance.
6. Can I use chicken breast instead of thigh?
Yes — just poach gently. Breast meat overcooks easily, so cook it low and slow until just opaque.
7. Why do my coconut milk soups curdle?
Common reasons:
Boiling the coconut milk too hard
Adding acidic ingredients too early
Low-quality coconut milk
Keep the heat gentle after adding coconut milk and squeeze the lime only at the end.
8. Can Tom Kha Gai be made dairy-free or lighter?
It’s naturally dairy-free. For a lighter version:
Use low-fat coconut milk
Add extra stock to reduce richness
Increase mushrooms to bulk up the soup