Tom Kha Soup Recipe | Thai Coconut Chicken Soup

Soothing. That’s what comes to mind when I think of Tom Kha Soup. The creamy coconut broth, bright lime, fragrant Thai herbs, and little kick of heat calm my heart with every bite.

I teach this soup in my Thai cooking classes in Boone, and it is always one of the dishes people love most!

What Is Tom Kha Soup?

At first, the list of ingredients can sound intimidating.

Galangal? Lemongrass? Makrut lime leaves?

But once my students see how simple this soup is to make, they leave thinking, “Wait, I could totally cook this at home!”

And they do, and you can too, dear!

The ingredient that makes Tom Kha stand out is the kha, or galangal. I like to think of it as the tough grandpa of ginger who doesn’t mind taking the lead. Its piney, citrusy, slightly peppery flavor gives this soup that taste you adore.

Why You’ll Love This Recipe

• Authentic Thai flavor taught to you by a Thai cooking class instructor
• Creamy without dairy thanks to rich coconut milk
• Bright, cozy, and comforting with citrusy Thai herbs
• Beginner friendly once you have the ingredients
• Perfect with jasmine rice to make it extra filling

Tom Kha Soup Ingredients You’ll Need

• 2 stalks lemongrass: Adds a fresh, lemony fragrance to the broth.
• 3-inch piece fresh galangal or 6 to 8 dried galangal slices: The star ingredient in Tom Kha Soup. Slice it thinly like the width of a quarter. There is no need to peel it.
• 4 cups chicken stock: Creates the savory base for the soup.
• 1 (13.5-ounce) can coconut milk: Makes the broth rich and creamy. Chaokoh or Aroy-D are my favorite brands!
• 1 pound chicken breasts or thighs: Cut the chicken into small, bite-sized pieces so it cooks evenly.
• 2 cups sliced mushrooms: White button, baby bella, cremini, oyster, or straw mushrooms work well. I don’t recommend shiitake because their flavor can overpower the Thai herbs.
• 1 small onion: Quartered and sliced about 1/4-inch thick.
• 2 to 8 fresh Thai chilies: Smash them until you can see the seeds inside. Use fewer for a milder soup or more if you love spicy Thai food!
• 4 fresh makrut lime leaves: Remove the tough center stems and slice the leaves into thin slivers. These are also labeled kaffir lime leaves.
• 3 to 4 tbsp fish sauce: Gives the soup its savory, salty flavor. Add it to taste.
• Juice of 3 limes: Adds that essential fresh, sour pop. Add it to taste.
• 1 to 2 tbsp palm sugar or brown sugar: Gently balances the sour and salty flavors.
• 1 handful fresh cilantro leaves: Sprinkle them over the soup right before serving.
• Jasmine rice for serving: Optional, but so good with the creamy, spicy broth!

How to Make Tom Kha Soup

Step 1: Prepare the Thai herbs

Cut off and discard the dry bottom ends of 2 lemongrass stalks. Remove the loose outer layers, then slice the stalks diagonally into 1-inch pieces, stopping where the tender stalk turns into the grassy top.

Smash the sliced lemongrass with the side of a chef’s knife or a mortar and pestle. This helps release all that amazing flavor!

Thinly slice the 3-inch piece of galangal into rounds about as thick as a quarter. Remove the tough center stems from the 4 makrut lime leaves, rub the leaves between your fingers to release their fragrance, then tear each leaf into a few pieces.

Step 2: Start the broth

Add 4 cups chicken stock, the prepared 2 stalks lemongrass, sliced galangal, and 4 slivered makrut lime leaves to a large soup pot.

Bring the broth to a gentle boil over medium-high heat.

Step 3: Cook the chicken and vegetables

Add 1 small sliced onion, 2 cups sliced mushrooms, and 1 pound bite-sized chicken to the pot.

Return the soup to a gentle boil, then reduce the heat as needed to keep it from boiling too aggressively. Cook for 15 to 20 minutes, or until the chicken is completely cooked through and mushrooms are tender.

If you want more broth, add additional chicken stock or water. I usually add about 2 more cups at this stage.

Step 4: Add the Thai chilies

If using, smash 2 to 8 Thai chilies until they split open and you can see the seeds. Add them to the soup and cook for another 2 to 3 minutes.

For a milder soup, add the chilies near the end. For more heat, add them earlier and let them simmer longer. Those little chilies might look cute, but they are small but mighty, so watch out!

And if you like spicy, but someone else doesn’t, leave out the chilies and make my Prik Nam Pla, aka Thai Flavor Bomb Sauce, so you can add your chilies to taste!

Step 5: Finish the soup

Turn off the heat. Stir in 1 (13.5-ounce) can coconut milk, 3 tbsp fish sauce, juice of 3 limes, and 1 tbsp palm sugar or brown sugar.

Taste and add more fish sauce, lime juice or sugar as needed.

I like my Tom Kha Gai sour first, followed by light salty and sweet flavors. Trust your taste buds and keep adjusting until all the flavors meld together!

Step 6: Garnish and serve

Sprinkle a handful of fresh cilantro leaves over each serving of the soup.

Serve warm with jasmine rice and enjoy every creamy, tangy, spicy spoonful!

Additions and Substitutions

• Chicken substitute: Shrimp, thinly sliced pork, tofu, or mixed vegetables
• Chicken stock substitute: Vegetable, seafood stock, beef broth, or pork broth
• Fresh galangal substitute: Dried galangal slices
• Makrut lime leaves substitute:  ½ tsp lime zest per lime leaf
• Thai chili substitute: Serrano peppers or crushed red pepper flakes. Or if you like spicy, but others eating the soup don’t, make my Prik Nam Pla, aka Thai Flavor Bomb sauce to have on the side to add spiciness to taste. 
• Palm sugar substitute: Light brown sugar or coconut sugar
• Fish sauce substitute:  1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt, or coconut aminos
• Cilantro substitute: leave it out, or Thai basil
• Mushroom options: White button, baby bella, cremini, oyster, or white

Tips for the Best Tom Kha Soup

• Use galangal, not ginger. Galangal is what gives this soup its signature earthy, citrusy flavor.
• Smash the chilies until you see the seeds. Simply pressing on the outside may not release enough heat. Break them open so their spicy flavor can mingle with the broth, and remember, the longer the smashed chilies cook in the soup, the spicier your broth will become.
• Don’t vigorously boil the coconut milk. Add it after turning off the heat so the broth stays smooth and creamy.
• Add the lime juice at the end. Cooking fresh lime juice for too long can dull its bright flavor and sometimes make it bitter.
• Remember that Thai herbs are not always meant to be eaten. The lemongrass and galangal flavor the broth, but they can be tough to chew. Eat around them or strain them out before serving.
• Choose mild mushrooms. Shiitake mushrooms are delicious, but their strong flavor can compete with the galangal, lemongrass, and lime leaves.
• Serve it with rice. Jasmine rice turns the soup into a filling meal and soaks up that creamy broth!

Behind the Tom Kha Soup Recipe

After taking the first sip of my Tom Kha Gai years ago, Thai Hubby asked me, “Did you add the chilies?”

“Yes! And I added four of them! Why can’t we taste them?” I asked while searching around in the soup wondering if they’d disappeared somehow.

He pulled one of the delicate green chilies from the pot to inspect my handiwork.

“You need to smash them so the seeds are showing. That’s where all the spice is,” he said, sounding shocked that I had somehow missed the memo.

Oops!

As my kids and I used to sing, thanks to Daniel Tiger, it’s okay to make a mistake. Just see how you can fix it and do things differently next time!

The next time, I pounded the Thai chilies in my mortar and pestle until their insides and seeds were exposed. Once that heat mingled with the sour lime juice, salty fish sauce, sweet coconut milk, and fragrant galangal, my Tom Kha Gai was paradise on a spoon.

So remember, don’t be shy with those chilies. Smash them until you can see the seeds and savor that spiciness!

And if you like spicy, but others eating the soup don’t, do what I always do for my Thai cooking classes! I usually don’t add Thai chilies to the soup, and instead make my Nam Pla Prik, aka Thai Flavor Bomb sauce to have on the side to add spiciness to taste for those who like it and keep it safely away from those who don’t.

Tom Kha Soup Frequently Asked Questions

What to Serve with Tom Kha Soup

• Thai crab omelette: This crispy, golden Thai omelette filled with tender crab is perfect with Tom Kha Soup and jasmine rice for a Thai restaurant-style meal at home.
• Chicken Pad Thai: I usually serve Tom Kha along Pad Thai at my cooking classes and my students love the combo!
• Thai basil chicken fried rice: A flavorful fun option if you want something heartier than plain jasmine rice.
• Fresh Thai spring rolls with Thai Peanut Sauce: Another fav pairing at my Thai cooking class! The cool, crunchy vegetables balance the warm, creamy soup.

Let’s Stay in Touch, Dear!

If you want to learn how to make Tom Kha Gai in person, come join one of my Thai cooking classes in Boone, NC!

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