# Tom Kha Gai Thai Coconut Chicken Soup > Tom Kha Gai is a bright, aromatic Thai coconut chicken soup made with galangal, lemongrass and kaffir lime leaves. Creamy yet light, it balances the richness of coconut milk with lime and fish sauce for a deeply flavorful stovetop meal. Canonical URL: https://www.topshelf.recipes/recipes/tom-kha-gai-thai-coconut-chicken-soup ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 28, 2026 ## About This Recipe Tom Kha Gai is the kind of soup that does what good home cooking should: it comforts without weighing you down, and it tastes like someone spent time thinking about balance. The bright, citrusy snap of kaffir lime leaves and the citrusy floral lift of lemongrass cut through the lushness of full‑fat coconut milk, while slices of sharp, peppery galangal give the broth an aromatic backbone you won't get from ordinary ginger. Thin slices of chicken cook quickly in the infused stock, staying tender and almost poached rather than stewed, and mushrooms add an earthy counterpoint that soaks up the fragrant broth. This version leans on clarity of technique rather than complexity: a short, focused infusion of aromatics, careful gentle heating so the coconut stays silken, and a final balance of fish sauce and lime juice to make the flavors sing. It suits a chilly weeknight, a quick but elegant dinner for guests, or a restorative solo meal after a long day. If you like soups with immediate aromatics and a creamy texture without heaviness, this recipe delivers reliably and is forgiving when you tweak heat and sourness to taste. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Servings: 5 - Difficulty: Medium - Category: Dinner ## Ingredients ### Infuse the stock - 4 cups Low-sodium chicken stock ### Prep the aromatics - 1 piece Fresh galangal (sliced) - 2 stalks Lemongrass stalks (trimmed, bruised) - 4 leaves Kaffir lime leaves (torn) - 2 pieces Thai bird chiles (sliced; adjust to taste) ### Cook the chicken and mushrooms - 12 oz Boneless skinless chicken breast (thinly sliced) - 8 oz Straw or button mushrooms (halved) ### Add coconut milk and warm gently - 2 cups Full-fat coconut milk (well shaken) ### Season and balance flavors - 3 tablespoons Fish sauce - 3 tablespoons Fresh lime juice ## Instructions ### 1. Prep the aromatics Trim the lemongrass stalks and bruise them with the back of a knife, then slice the galangal into thin rounds and tear the kaffir lime leaves to release oils. Slice the Thai chiles (leave seeds for more heat) and set all aromatics aside. ### 2. Infuse the stock In a medium saucepan, bring the chicken stock to a gentle simmer over medium heat. Add the bruised lemongrass, sliced galangal and torn kaffir lime leaves, then reduce heat and simmer 8–10 minutes to infuse the flavors. ### 3. Cook the chicken and mushrooms Increase heat to medium, add the thinly sliced chicken and halved mushrooms to the infused stock, and simmer until the chicken is just cooked through, about 5–7 minutes. Keep the broth at a gentle simmer so the chicken stays tender. ### 4. Add coconut milk and warm gently Stir in the coconut milk and lower the heat so the soup warms through without boiling (boiling can separate coconut milk). Simmer gently 3–4 minutes until the soup is integrated and hot. ### 5. Season and balance flavors Remove and discard the large pieces of lemongrass and galangal if desired. Stir in fish sauce and fresh lime juice, tasting and adjusting to achieve a balance of salty, sour and creamy—add more fish sauce or lime juice to taste. ### 6. Finish and serve Ladle the soup into bowls and garnish with sliced Thai chiles for heat. Serve immediately while hot—this soup pairs beautifully with steamed jasmine rice or as a starter to a Thai meal. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 308 kcal - Protein: 20.7 g - Carbohydrates: 8 g - Fat: 22.5 g - Saturated Fat: 18.7 g - Fiber: 0.7 g - Sugar: 4.1 g - Added Sugars: 0.4 g - Cholesterol: 51.6 mg - Sodium: 1034.2 mg ## Tips ### Slice Chicken Thinly Cut breast across the grain into thin ribbons so it cooks in 5–7 minutes and stays tender instead of drying out. ### Bruise Lemongrass Well Smash the base of each stalk with the back of a knife before simmering to release fragrant oils; leave the pieces large for easy removal. ### Keep Coconut Gentle Bring coconut milk up to heat without boiling—maintain a gentle simmer to prevent separation and preserve a creamy texture. ### Adjust Heat Last Add sliced Thai chiles at the end and taste—reserving seeds lets you dial heat precisely without masking aromatics. ### Remove Big Aromatics Fish out bulky galangal rounds and lemongrass before serving so every spoonful stays smooth and easy to eat. ## Variations and Substitutions ### Vegetarian Tom Kha Use vegetable stock, swap chicken for firm tofu and extra mushrooms, and add a splash of soy or tamari to replace fish sauce for umami. ### Shrimp Tom Kha Replace the chicken with peeled shrimp and add them in the last 2–3 minutes of cooking so they stay springy and tender. ### Ginger Substitute If you can't find galangal, use fresh young ginger but use a little less and add a touch of lime zest to approximate galangal's citrusy notes. ### Richer or Lighter For a lighter soup use light coconut milk or thin with extra chicken stock; for extra silkiness, stir in an extra 1/4 cup full‑fat coconut milk just before serving. ## Notes ### Storage and Make-Ahead Cool the soup quickly, remove large pieces of galangal and lemongrass, and refrigerate in an airtight container for up to 3–4 days. Reheat gently over low heat—do not boil—to prevent the coconut milk from breaking, and add a splash of stock or water if it has thickened. You can freeze the soup for up to 2 months, though the coconut may separate slightly; whisk vigorously and freshen with lime juice after thawing. ### Serving Suggestions Serve in wide bowls over a small scoop of steamed jasmine rice or with rice on the side to sop up the broth, garnished with cilantro, thinly sliced scallions, and extra lime wedges. Pair with a crisp, off‑dry white wine like Riesling or a chilled Thai lager; for a nonalcoholic option, Thai iced tea or a bright lime soda complements the soup's richness. ## Frequently Asked Questions ### Can I use ginger instead of galangal? Yes—fresh young ginger is the closest pantry stand‑in, but it has a warmer, less citrusy flavor, so use slightly less and consider adding a little lime zest to brighten the profile. ### Why did my coconut milk split and look grainy? That happens when coconut milk boils or is reheated too aggressively; reheat gently and whisk in a small splash of warm stock to re-emulsify, and avoid high heat. ### Can I use chicken thighs instead of breast? Absolutely—thinly slice boneless thighs and simmer until just cooked; they tolerate a bit more cooking and will yield a richer mouthfeel. ### How can I make the soup less salty? Start with low‑sodium chicken stock and hold back on fish sauce, adding it incrementally; balance with more fresh lime juice or a touch of sugar if needed. ### Is it okay to make this ahead for a dinner party? Yes—prepare the stock infusion and cook the chicken earlier, refrigerate separately, then gently reheat and add fresh lime juice and chiles just before serving for the brightest flavor. ## Related Recipes and Guides - [Classic Bacon Carbonara](https://www.topshelf.recipes/recipes/classic-bacon-carbonara) - [Al Pastor Tacos](https://www.topshelf.recipes/recipes/al-pastor-tacos) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Air Fryer Chicken Sliders](https://www.topshelf.recipes/recipes/air-fryer-chicken-sliders-sticky-glaze) - [Smoked Chicken Burger](https://www.topshelf.recipes/recipes/smoked-chicken-burger-sweet-savory-onion-jam) - [Beer-Can Grilled Whole Chicken](https://www.topshelf.recipes/recipes/beer-can-grilled-whole-chicken) - [Trending Global Grill Mashups: 10 Cross‑Cultural Skewers & Street‑Food Techniques to Try This Season](https://www.topshelf.recipes/articles/trending-global-grill-mashups-10-cross-cultural-skewers) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Ready‑Made Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Plug‑and‑Play Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026-8-formats-menus-workflows)