5 from 100 votes
Authentic Tom Kha Gai (Thai coconut chicken soup)
Authentic Tom Kha Gai is a Thai coconut chicken soup known for its rich, fragrant broth infused with lemongrass, galangal, and makrut lime leaves. Tender pieces of chicken simmer gently in a blend of chicken stock and coconut milk, enhanced by fish sauce, palm sugar, and lime juice for a balance of savory, sweet, and tangy flavors. Oyster mushrooms add a subtle earthy note and soft texture. The soup is typically served with jasmine rice and garnished with fresh green onions and cilantro for brightness.
Servings:
4
servings
Calories:
332 kcal
Course:
Soup
Cuisine:
Thai
Ingredients
- 2 cups chicken stock unsalted, preferably homemade
- 1 ½ cups coconut milk
- 1 teaspoon kosher salt or half the amount of table salt
- 1 lb chicken thigh bite-sized pieces (see note 1, boneless, skinless
- 1 talk lemongrass bottom half only, smashed and cut into 2-inch pieces
- 12 thin slices galangal (see note 2)
- 5 makrut lime leaves roughly torn into big chunks, center stems removed
- 3-4 Thai chilies bruised or cut into large pieces
- 2 tablespoon fish sauce
- 1 teaspoon palm sugar finely chopped, or granulated sugar
- 5.5 oz oyster mushrooms
- 2 ½ tablespoon lime juice
- green onion chopped, for garnish
- cilantro chopped, for garnish
- jasmine rice for serving
Instructions
- Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for 15-20 minutes or until chicken is fork tender.
- Add coconut milk, lemongrass, galangal, makrut lime leaves, chilies, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.
- Add the mushrooms, bring back to a simmer, and cook for 1-2 minutes or until cooked through.
- Taste and add more fish sauce as needed. Turn off the heat and add 2 tablespoon of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.
- Serve with jasmine rice as part of a larger Thai meal, or you can put rice in the soup and enjoy on its own. (Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or inform your guests.)
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Notes
- The lemongrass, galangal, and makrut lime leaves are used only for flavor infusion and should be removed before serving or guests should be warned not to eat them.
- If using chicken breast, marinate thin slices in fish sauce, skip initial simmer with stock, and add breast meat at the end to avoid overcooking, reducing chicken stock accordingly.
- Adjust salt and acidity at the end to suit taste, especially when substituting chicken parts.
Nutrition Information
Calories
332kcal
(17%)
Carbohydrates
8g
(3%)
Protein
25g
(50%)
Fat
23g
(35%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
108mg
(36%)
Sodium
1426mg
(59%)
Potassium
695mg
(15%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
52IU
(1%)
Vitamin C
4mg
(4%)
Calcium
35mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 332
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 1426mg | 59% |
| Potassium | 695mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 35mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.