Tom Kha Gai is a delicious and aromatic Thai soup known for its rich coconut milk base, balanced with the bright flavors of lemongrass, lime, and fish sauce. Traditionally made with chicken, this flavorful dish is comforting and perfect for any season. The combination of creamy coconut milk, tender chicken, earthy mushrooms, and fresh herbs makes it a hearty and satisfying meal.
Why You’ll Love This Recipe
Tom Kha Gai offers a perfect balance of creamy, tangy, and savory flavors that awaken the palate with every spoonful. It’s easy to prepare and comes together quickly, making it ideal for busy weeknights or entertaining guests with an exotic yet approachable dish. The use of fresh ingredients like lemongrass and lime juice adds bright, refreshing notes, while coconut milk provides a luscious texture that’s naturally dairy-free.
Ingredients
1 tablespoon coconut oil 1 onion, sliced 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 stalk lemongrass, cut into 2-inch pieces and smashed 3 cups chicken broth 1 can (14 oz) coconut milk 1 pound chicken breast, thinly sliced 200 grams mushrooms, sliced 2 cups spinach, chopped 2–3 tablespoons fish sauce (to taste) Juice of 1 lime Fresh cilantro, for garnish Red chili slices, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1 In a large pot, heat the coconut oil over medium heat until melted.
Step 2 Add the sliced onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
Step 3 Add the lemongrass stalks, smashing them slightly with the back of a spoon to release flavor. Pour in the chicken broth and bring to a simmer.
Step 4 Once simmering, stir in the coconut milk and thinly sliced chicken breast. Cook for about 10 minutes until the chicken is tender and cooked through.
Step 5 Add the sliced mushrooms and chopped spinach. Cook for an additional 5 minutes until mushrooms are tender and spinach has wilted.
Step 6 Season the soup with fish sauce and lime juice, stirring well. Taste and adjust seasoning by adding more fish sauce or lime juice if desired.
Step 7 Remove lemongrass stalks and discard. Serve hot, garnished with fresh cilantro and red chili slices.
Servings and Timing
Makes about 4 servings Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes
Variations
Vegetarian Option: Replace chicken with tofu or extra vegetables such as zucchini, carrots, or bell peppers.
Spicy Version: Add more red chili slices or Thai bird’s eye chili for extra heat.
Dairy-Free: Naturally dairy-free due to coconut milk base.
Additional Herbs: Incorporate fresh basil or Thai basil for enhanced flavor and fragrance.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over medium heat until warmed through. Coconut milk-based soups may lose some creaminess after refrigeration. For freezing, store broth separately without coconut milk, chicken, or vegetables; thaw and add fresh coconut milk when reheating.
FAQs
Can I use frozen chicken for this recipe?
Yes, but thaw the chicken completely before cooking to ensure even cooking. You may need to add extra cooking time.
Can I make Tom Kha Gai without fish sauce?
Fish sauce is key for authentic flavor, but soy sauce or tamari can be used as substitutes.
How do I store leftovers?
Keep leftovers refrigerated in a sealed container for up to 2 days and reheat on the stove.
Can I make this soup in advance?
Yes, but add spinach and mushrooms just before serving to keep them fresh.
Is this soup dairy-free?
Yes, it uses coconut milk instead of dairy.
What can I use if I don’t have fresh lemongrass?
Lemongrass paste or powder can be used, though fresh stalks provide the best flavor.
Can I make this soup spicier?
Yes, add more chili slices or Thai bird’s eye chili to taste.
Is this recipe gluten-free?
Yes, provided you use gluten-free fish sauce.
What kind of mushrooms work best?
Button mushrooms or straw mushrooms are traditional, but any variety you prefer will work.
Can I use chicken thighs instead of breast?
Yes, chicken thighs will add extra richness and remain tender in the soup.
Conclusion
Tom Kha Gai is a delightful Thai soup bursting with complex flavors from creamy coconut milk, tangy lime, and savory fish sauce. Quick to prepare and versatile, it’s an excellent option for warming up any meal or impressing guests with an authentic taste of Thailand. Whether served on its own or alongside jasmine rice and fresh Thai sides, this soup offers comforting, satisfying nourishment with every spoonful.
Tom Kha Gai is a delicious and aromatic Thai soup known for its rich coconut milk base, balanced with the bright flavors of lemongrass, lime, and fish sauce. Traditionally made with chicken, this flavorful dish is comforting and perfect for any season.
Ingredients
1 tablespoon coconut oil
1 onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 stalk lemongrass, cut into 2-inch pieces and smashed
3 cups chicken broth
1 can (14 oz) coconut milk
1 pound chicken breast, thinly sliced
200 grams mushrooms, sliced
2 cups spinach, chopped
2–3 tablespoons fish sauce (to taste)
Juice of 1 lime
Fresh cilantro, for garnish
Red chili slices, for garnish
Instructions
In a large pot, heat the coconut oil over medium heat until melted.
Add the sliced onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
Add the lemongrass stalks, smashing them slightly with the back of a spoon to release flavor. Pour in the chicken broth and bring to a simmer.
Once simmering, stir in the coconut milk and thinly sliced chicken breast. Cook for about 10 minutes until the chicken is tender and cooked through.
Add the sliced mushrooms and chopped spinach. Cook for an additional 5 minutes until mushrooms are tender and spinach has wilted.
Season the soup with fish sauce and lime juice, stirring well. Taste and adjust seasoning by adding more fish sauce or lime juice if desired.
Remove lemongrass stalks and discard. Serve hot, garnished with fresh cilantro and red chili slices.
Notes
Vegetarian Option: Replace chicken with tofu or extra vegetables such as zucchini, carrots, or bell peppers.
Spicy Version: Add more red chili slices or Thai bird’s eye chili for extra heat.
Dairy-Free: Naturally dairy-free due to coconut milk base.
Additional Herbs: Incorporate fresh basil or Thai basil for enhanced flavor and fragrance.
Store leftovers in airtight containers in the refrigerator for up to 2 days.
Freeze broth separately without coconut milk, chicken, or vegetables for best quality.
