Tom Kha Gai
A fragrant coconut chicken soup with lemongrass, ginger, mushrooms, lime, and a gentle chile finish.
Prep
15 minutes
Cook
25 minutes
Level
Easy
Serves
4
Illustrated recipe card
Save it like a tiny cooking poster
A clean hand-drawn guide with ingredients, visual step placeholders, tips, and quick actions for saving or sharing.
Instructions
- 1
Simmer stock with lemongrass and ginger until fragrant.
- 2
Add chicken and mushrooms and cook until the chicken is tender.
- 3
Stir in coconut milk and keep the soup at a gentle simmer.
- 4
Season with fish sauce, lime juice, and chile to taste.
- 5
Serve with cilantro and extra lime.
Tips
Bruise lemongrass with the back of a knife so it releases more aroma.
Add lime juice at the end to keep the soup bright.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate for up to 3 days and reheat gently without boiling hard.
- Freeze without fresh lime juice, then add lime after reheating.
Substitutions
- Use ginger if galangal is unavailable.
- Use soy sauce plus a squeeze of lime for a fish-sauce-free version.
What to Serve With
- Serve with jasmine rice for a filling meal.
- Pair with cucumber salad or fresh herbs.
Common Mistakes
- Do not boil coconut milk aggressively because it can separate.
- Do not add lime too early or the flavor will fade.
Recipe FAQ
Can I use chicken breast?
Yes, but add it near the end and simmer gently so it stays tender.
Is tom kha gai very spicy?
It can be mild or spicy. Use chile as a finishing ingredient so the heat is easy to control.
Keep cooking
Related recipes
More flavors from the same country or nearby pantry style.
Thai Green Curry
A coconut green curry with chicken, eggplant, bamboo shoots, basil, and fragrant paste.
Mango Sticky Rice
Sweet coconut sticky rice served with ripe mango and toasted sesame.