What is Tom Kha Soup made of?

Tom Kha Soup is made with coconut milk, chicken, mushrooms, galangal, lemongrass, makrut lime leaves, Thai chilies, fish sauce, sugar, and lime juice.

What does Tom Kha Soup taste like?

It tastes creamy, citrusy, tangy, salty, lightly sweet, and spicy. Galangal, lemongrass, and lime leaves give the broth its fresh, citrusy Thai flavor.

What is the difference between Tom Yum and Tom Kha Soup?

Tom Yum is usually a lighter, sharper soup with a strong sour and spicy flavor since there isn't any coconut milk and lemongrass is more of the leading flavor. Tom Kha contains coconut milk and more galangal, giving it a creamier broth with a rich, soothing flavor.

Can I use ginger instead of galangal in Tom Kha Soup?

Try not to! Galangal has a sharper, earthier, more citrusy taste and is the defining ingredient in Tom Kha.

Is Tom Kha Soup spicy?

It can be mild or spicy depending on how many Thai chilies you use and how long you cook them. Add the chilies near the end for less heat or earlier for a spicier soup.

Do you eat the galangal and lemongrass in Tom Kha Soup?

The galangal and lemongrass are usually left in the bowl but not eaten because they remain tough and fibrous. Eat around them, which is what we do, or strain them from the broth before serving.

Can I make Tom Kha Soup ahead of time?

Yes! Store it in an airtight container in the refrigerator for up to three days. Reheat it gently without bringing it to a hard boil. Add a fresh squeeze of lime juice before serving to wake up the flavors.

Is Tom Kha Soup dairy-free and gluten-free?

Yes, it is naturally dairy-free because coconut milk creates the creamy broth. It can also be gluten-free, but check the label on your fish sauce and chicken stock to make sure.

Tom Kha Soup Recipe | Thai Coconut Chicken Soup

Name: Tom Kha Soup Recipe | Thai Coconut Chicken Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Thai
Ingredients: 2 stalks lemongrass; 3 inch section of fresh galangal or 6-8 dried galangal pieces, thinly cut, no need to peel; 4 c. chicken stock; 1 13.5 oz can coconut milk (Chaokoh or Aroi-D brands are my favorite); 1 lb. chicken breasts, cut into small bite-size pieces; 2 c. sliced mushrooms of your choice like oyster mushrooms, white button, baby bella, or cremini, but not shitake (too overpowering); 1 small onion quartered and sliced 1/4 in. thick; 2-8 fresh Thai chilies, smashed so you can see the inside; 4 fresh makrut lime leaves; 3-4 tbsp. fish sauce, to taste; Juice of 3 limes, to taste; 1-2 tbsp. palm sugar or brown sugar, to taste; handful of cilantro leaves

Description

LOVE all the heart-warming flavors in Tom Kha Gai: coconut milk, chicken, makrut lime, lemongrass, galangal, Thai chili peppers and lime juice! Coziness with a kick in a bowl! The perfect way to warm up any day!

Ingredients

Units Scale

2 stalks lemongrass
3 inch section of fresh galangal or 6-8 dried galangal pieces, thinly cut, no need to peel
4 c. chicken stock
1 13.5 oz can coconut milk (Chaokoh or Aroi-D brands are my favorite)
1 lb. chicken breasts, cut into small bite-size pieces
2 c. sliced mushrooms of your choice like oyster mushrooms, white button, baby bella, or cremini, but not shitake (too overpowering)
1 small onion quartered and sliced 1/4 in. thick
2-8 fresh Thai chilies, smashed so you can see the inside
4 fresh makrut lime leaves
3-4 tbsp. fish sauce, to taste
Juice of 3 limes, to taste
1-2 tbsp. palm sugar or brown sugar, to taste
handful of cilantro leaves

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Instructions

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 torn 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

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 sing 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!

Notes

Additions and Substitutions

Chicken substitute: Shrimp, thinly sliced pork, beef, 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. Without it, you are making a different coconut soup.
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 they sit in the soup, the spicier it becomes!
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.

Hey dear! If you make this recipe and love it, would you leave a quick comment and rating? Your reviews help other readers discover the recipes that build connection around the table. Thank you so much!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Boiling
Cuisine: Thai

Nutrition

Serving Size: 4-5