Tom Kha Gai- Thai Soup with Coconut Milk-
5 from 1 vote

Tom Kha Gai

Tom Kha Gai is a spicy, fragrant, and creamy Thai Coconut Soup with Chicken.

Author Renee Fuentes


  • 3 Cups Water
  • 1 Stalk Lemongrass Cut into 1 inch pieces and pounded with back of knife to release aroma
  • 6 Kaffir Lime Leaves Rolled together and pounded with back of knife to release aroma
  • 1 Galangal 4-5 Large slices, this is call 'Kha' in Thai and is necessary for this soup. You can find it at most Asian markets.
  • Thai birds eye chili's I just added one here for the soup stock, but added sliced Thai Chili's on the side
  • 1 lb Chicken Breast or Thighs Thinly sliced
  • 1 Package of fresh or canned straw mushrooms
  • 1 Tbsp Thai Chili Oil Not necessary, but will give the soup more color and some spice.
  • 1 Tbsp Fish Sauce Have more on hand, taste soup after and add more if needed
  • 13.5 oz Can Coconut Milk Full Fat
  • Limes Squeeze anywhere from a half to 1 lime per a serving. But don't squeeze while the soup is cooking.
  • 1/2 Cup Chopped Cilantro For Garnish


  1. Add water, lemongrass, lime leaves, galangal, and chili's and bring to boil. Simmer for about 5 minutes to allow aromatics to season the water.
  2. With the water still simmering add chicken and allow to cook for a few minutes.
  3. Add mushrooms, and fish sauce. If you want to add chili paste then you can add it now.

  4. Lower heat to a low simmer and add coconut milk, stir slowly, taste and add additional fish sauce if needed.

  5. Turn off heat. Depending on how big your serving bowl is, squeeze anywhere from half to one whole lime in each bowl. Add extra sliced chili's for more spice and pour soup in bowl. Thai's enjoy Tom Kha as a meal with rice, or you could boil some rice noodles and have it as a noodle soup. Top with chopped cilantro.