Classic Tom Kha Gai Soup (Thai Coconut Chicken Soup)
Thai Coconut Chicken Soup is one of the most famous preparations of Thai cuisine. It is a rich soup made with coconut milk, chicken and spices, whose original name is Tom Kha Gai. With a citrus note and perfectly balanced flavors, it is a real comfort food, ideal to be proposed as a main dish, to be completed with a few slices of toasted bread, on the occasion of a special lunch or a family dinner, to warm up during the coldest days of the year.
Preparing it is very simple: you just need to cut the chicken breast into cubes and marinate it for about ten minutes with the fish sauce, then brown it in a pan with a drizzle of sesame oil, the kaffir lime leaves, the lemongrass stalks, and the fresh chili pepper. As soon as the meat pieces are golden brown, add the chicken broth , previously enriched and simmered with coconut milk and grated ginger, and let everything cook for another 5 minutes.
The result is a fragrant and inviting soup, garnished with fresh coriander and chopped chili pepper, served hot and steaming.
What is Tom Kha Gai?
Tom Kha Gai, a beloved Thai coconut soup, has deep roots in Thai and Lao cuisine, originating centuries ago as a dish influenced by both Chinese and Indian culinary traditions. The name itself translates to "boiled galangal chicken," highlighting the key ingredient—galangal, a fragrant root similar to ginger. Traditionally, Tom Kha Gai is made with coconut milk, lemongrass, kaffir lime leaves, Thai chilies, and fish sauce, creating a balance of creamy, spicy, tangy, and aromatic flavors. While chicken is the most common protein, variations with shrimp (Tom Kha Goong) or tofu are also popular. The dish gained international recognition through Thai restaurants worldwide, particularly in the United States and Europe, where its comforting and exotic taste captivated food lovers. Today, Tom Kha Gai is a staple in global Thai cuisine, appreciated for its unique flavor profile and its ability to offer both warmth and refreshment in a single bowl.
What's The Difference Between Tom Kha and Tom Kha Gai?
Tom Kha refers to the coconut-based soup that can be made with various proteins, such as shrimp, tofu, or pork, while Tom Kha Gai specifically uses chicken ("gai" means chicken in Thai). Both soups share similar ingredients like coconut milk, galangal, lemongrass, and kaffir lime leaves, but the distinction is in the type of protein added to the dish.
What Does Tom Kha Gai Soup Taste Like?
Tom Kha Gai soup has a rich, creamy, and aromatic flavor profile. The coconut milk provides a smooth, mildly sweet base, while the galangal adds a zesty, earthy kick. Lemongrass and kaffir lime leaves contribute refreshing citrus notes, and Thai chilies bring a gentle spiciness. The fish sauce offers a savory, umami depth, creating a perfect balance of creamy, spicy, tangy, and savory flavors in every spoonful.
Pro Tips for The Best Tom Kha Gai Soup
- For a rich, creamy texture, opt for full-fat coconut milk. This will give the soup its characteristic creaminess and luxurious mouthfeel.
- Simmer the soup gently to allow the flavors to meld together, but avoid boiling as it can break the coconut milk and make the soup less smooth.
- To maintain the fresh, aromatic flavor of the herbs like cilantro and lime leaves, add them at the end of cooking, just before serving.
- For a more filling meal, serve the soup with a side of fragrant jasmine rice, which complements the creamy, aromatic broth perfectly.
Can I Use a Different Protein for This Soup?
Yes, you can definitely use different proteins in Tom Kha Gai soup. While chicken is the traditional choice, variations with shrimp (Tom Kha Goong), tofu (for a vegetarian version), or even pork are common. The key is to adjust the cooking time depending on the protein you choose—shrimp cooks quickly, tofu absorbs the flavors well, and pork may need a bit longer to become tender.
Can I Make This Soup Vegan?
Yes, you can make Tom Kha Gai vegan by substituting the chicken with tofu or other plant-based proteins and using vegetable broth instead of chicken stock. To keep the soup authentic, use coconut milk as the base and add mushrooms for extra texture. For the fish sauce, replace it with soy sauce or a vegan fish sauce alternative to maintain the savory umami flavor.
Can I Add Anything Else to This Soup?
Yes! Popular additions include mushrooms (like shiitake or oyster), baby corn, bell peppers, carrots, or even spinach for extra vegetables. You can also experiment with chili paste or Thai basil for more depth of flavor. Just be mindful of balancing the flavors to maintain the traditional taste while adding your personal touch!
What If I Can't Find the Ingredients Listed?
If you can't find the ingredients listed, don't worry: the kaffir lime leaves can be replaced with citrus peel, obtained with a peeler or grated; the most suitable variety of ginger for this preparation is galangal, typical of Thailand, but a common root sold at the supermarket will do just fine.
The rest of the products can also be purchased in specialized ethnic food stores but, if you wish, you can replace the fish sauce with soy sauce, and use peanut or sunflower oil instead of sesame oil.
Can Tom Kha Gai Soup Be Made Ahead of Time?
Yes, Tom Kha Gai soup can be made ahead of time. In fact, letting it sit for a few hours or overnight allows the flavors to meld together, making the soup even more flavorful. To make it ahead, cook the soup as usual, then cool it down and store it in an airtight container in the fridge.
When ready to serve, reheat gently over low heat, being careful not to boil it, as this can cause the coconut milk to separate. If using chicken or other proteins, make sure they're properly reheated to avoid any food safety issues.
Does Tom Kha Gai Freeze Well?
Tom Kha Gai soup doesn’t freeze particularly well, mainly because the coconut milk can separate and become grainy when thawed. However, if you need to freeze it, it's best to store the soup without the coconut milk and add it fresh when reheating.
How to Store Tom Kha Gai Soup
To store leftover Tom Kha Gai soup, let it cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. When reheating, do so gently over low heat to avoid separating the coconut milk.
Ingredients
How to Make Tom Kha Gai Soup
Cut the chicken breast into small pieces, then collect them in a bowl and sprinkle them with the fish sauce, mix well and let them marinate for 5 minutes.
Cut the chicken breast into small pieces, then collect them in a bowl and sprinkle them with the fish sauce, mix well and let them marinate for 5 minutes.
Pour a drizzle of sesame oil into a non-stick pan, then transfer the chicken, well drained from the marinade and flavor with kaffir lime leaves, lemongrass stalks and fresh chili pepper. Season with salt and sauté for 10 minutes, stirring occasionally.
Pour a drizzle of sesame oil into a non-stick pan, then transfer the chicken, well drained from the marinade and flavor with kaffir lime leaves, lemongrass stalks and fresh chili pepper. Season with salt and sauté for 10 minutes, stirring occasionally.
Meanwhile, pour the chicken broth and coconut milk itno a saucepan, flavor with the grated fresh ginger root and bring to the boil.
Meanwhile, pour the chicken broth and coconut milk itno a saucepan, flavor with the grated fresh ginger root and bring to the boil.
When the chicken is golden brown, add the broth and let it cook on medium heat for about 5 minutes. Remove from the stove and transfer to individual bowls.
When the chicken is golden brown, add the broth and let it cook on medium heat for about 5 minutes. Remove from the stove and transfer to individual bowls.
Flavor the Thai soup with fresh coriander and chili pepper, then serve it piping hot.
Flavor the Thai soup with fresh coriander and chili pepper, then serve it piping hot.
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