Tom Kha Gai is probably one of the most famous Thai dishes out there, on par with the Thai green and red curry dishes. This dish is often featured on the menu of Thai restaurants worldwide.
The rich texture of the soup, characterized by its savory coconut broth—creamy and rich—creates a perfect balance between saltiness, sourness, and sweetness. This is what makes it a staple in Thai cuisine.
The tender chicken is wonderfully complemented by mushrooms and infused with traditional Thai herbs like lemongrass, galangal, and kaffir lime leaves. The addition of fresh lemon juice, tamarind paste, fish sauce, and a swirl of both fresh and roasted chili on top enriches the flavors even more.
While it is one of the most popular Thai dishes, what many may not be aware of is the distinction between 'Tom Yum' and 'Tom Kha,' despite their use of similar ingredients. The key difference lies in their soup bases.
'Tom Yum' is a spicy soup, often featuring prawns, and characterized by its bold spiciness and clear broth. For added creaminess, coconut milk can be introduced, along with the Thai herbs mentioned earlier.
On the other hand, 'Tom Kha Gai' is crafted from a coconut milk base and typically includes chicken. It offers a milder, citrusy flavor from galangal, a juicier essence from lemongrass, a hint of spice from chili, and a sweeter, creamier profile.
For this recipe, I recommend using chicken thighs because they are a fattier cut of meat, resulting in a more intense, rich flavor and increased tenderness. If you're not a fan of chicken thighs, feel free to use any chicken meat substitute.
In the authentic preparation of Tom Kha Gai, oyster mushrooms are traditionally used. However, you can also use any mushrooms you have on hand.
This Tom Kha Gai is versatile and makes for a fantastic lunch, dinner, or appetizer. It can also be served as a side dish, pairing wonderfully with steamed Jasmine rice. With a quick and straightforward cooking process, you can enjoy this delicious dish at home in less than 40 minutes, so let’s get cooking, shall we?
For more Thai soup recipes, explore these dishes: Authentic Tom Yum Goong Soup Recipe, Authentic Thai Green Curry Recipe, and Homemade Wonton Soup Recipe
To make this recipe, you are going to need:
- 300 g. Chicken thigh, bite-sized
- 250 g. Mixed mushroom
- 500 ml. Water
- 1 ½ cups Coconut milk
- 50 g. Shallot
- 30 g. Galanga
- 30 g. Lemongrass
- 3 Coriander roots
- 10 Kaffir lime leaves
- ½ tablespoon salt
- 1 ½ tablespoons Tamarind paste
- 1 tablespoon Palm sugar
- 4 tablespoons Fresh lemon juice
- 2 ½ tablespoons Fish sauce
- 10 roasted chili
Here is a step-by-step guide on how to make Authentic Thai Coconut Chicken Soup (Tom Kha Gai) Recipe
1 Begin by gathering all the essential ingredients.
2 Cut the chicken thighs and lemongrass into bite-sized pieces. Thinly slice the galangal and chili. Pound the shallot, lemongrass, and coriander roots just enough to release their juices.
3 Place a soup pot over medium-high heat. Pour 3 cups of water and add lemongrass, galangal, shallot, coriander root, and kaffir lime leaves to the boiling water. Let the herbs simmer for about 5 minutes until they become fragrant.
4 Add the chicken to the herbs and maintain the heat. Sprinkle in the salt and let the chicken slowly simmer, allowing the flavors to combine.
5 Once the soup starts to boil and bubbles appear, skim off any foam or impurities from the surface of the pot. Continue boiling the soup.
6 When the chicken is cooked, add all the mixed mushrooms to the pot and let them boil for about 5 minutes.
7 When everything is soft and emanates a delightful aroma, add the coconut milk to the soup and stir well.
8 Add fish sauce, palm sugar, and tamarind paste. Stir to combine them for about 3 minutes, allowing all the ingredients to infuse the flavors.
9 Add sliced fresh chili, roasted chili, and kaffir lime leaves over the soup, then stir to combine them.
10 Reduce the heat and add fresh lemon juice to the soup.
11 Taste and adjust until you achieve the desired balance. The flavors should be a harmonious blend of sweetness, sourness, mildness, spiciness, and saltiness.
12 Transfer to a bowl, serve, and enjoy!
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Authentic Thai Coconut Chicken Soup (Tom Kha Gai) Recipe
Craving the Thai coconut chicken soup (Tom Kha Gai) you had in Thailand and want to make it at home? Check out our easy-to-follow, authentic Thai coconut chicken soup recipe!
Ingredients
- 300 g. Chicken thigh, bite-sized
- 250 g. Mixed mushroom
- 500 ml. Water
- 1 ½ cups Coconut milk
- 50 g. Shallot
- 30 g. Galanga
- 30 g. Lemongrass
- 3 Coriander roots
- 10 Kaffir lime leaves
- ½ tablespoon salt
- 1 ½ tablespoons Tamarind paste
- 1 tablespoon Palm sugar
- 4 tablespoons Fresh lemon juice
- 2 ½ tablespoons Fish sauce
- 10 roasted chili
Directions
- Begin by gathering all the essential ingredients.
- Cut the chicken thighs and lemongrass into bite-sized pieces. Thinly slice the galangal and chili. Pound the shallot, lemongrass, and coriander roots just enough to release their juices.
- Place a soup pot over medium-high heat. Pour 3 cups of water and add lemongrass, galangal, shallot, coriander root, and kaffir lime leaves to the boiling water. Let the herbs simmer for about 5 minutes until they become fragrant.
- Add the chicken to the herbs and maintain the heat. Sprinkle in the salt and let the chicken slowly simmer, allowing the flavors to combine.
- Once the soup starts to boil and bubbles appear, skim off any foam or impurities from the surface of the pot. Continue boiling the soup.
- When the chicken is cooked, add all the mixed mushrooms to the pot and let them boil for about 5 minutes.
- When everything is soft and emanates a delightful aroma, add the coconut milk to the soup and stir well.
- Add fish sauce, palm sugar, and tamarind paste. Stir to combine them for about 3 minutes, allowing all the ingredients to infuse the flavors.
- Add sliced fresh chili, roasted chili, and kaffir lime leaves over the soup, then stir to combine them.
- Reduce the heat and add fresh lemon juice to the soup.
- Taste and adjust until you achieve the desired balance. The flavors should be a harmonious blend of sweetness, sourness, mildness, spiciness, and saltiness.
- Transfer to a bowl, serve, and enjoy!
