This fragrant Tom Kha Gai Soup combines creamy coconut milk, chicken, and a blend of lemongrass, ginger, and lime for a truly special dish.
I never say “no” to a bowl of tom kha gai, but it’s something I especially crave when I’m feeling under the weather. Along with certain soothing staples like manuka honey lozenges and hot chamomile tea, it’s just one of those foods I know will always make me feel better.
If you’ve never tried tom kha gai, you’re in for a treat. This is no ordinary chicken soup. It has a delicate coconut milk broth, infused with the bold flavors of lemongrass, kaffir lime, and ginger, along with gently cooked vegetables. Tom kha gai is believed to have roots in central and northern Thailand, though its exact origins are unknown. The name tom kha gai literally translates to “boiled galangal chicken”, which refers to the traditional ingredients of chicken and galangal. Galangal is a root that is very similar to ginger but has a distinct peppery flavor. For this recipe, we’ll be using ginger. But if you can find galangal and feel so inclined, please feel free to use it!
This dish has been served as a nourishing meal for hundreds of years. Whenever I find myself at a Thai restaurant, I make it a point to always place two orders of this dish—one to eat immediately and one to take home. With this recipe, the process is broken down into a few simple steps, and the results are absolutely phenomenal.
Is Tom Kha Gai Soup Healthy?
This tom kha gai soup offers a pretty lovely balance of protein, veggies, and healthy fats, and it is gluten-free and keto-friendly. The chicken provides lean protein, while the mushrooms add fiber, and the coconut milk contributes healthy fats to this dish.
You can opt for a reduced-fat or light coconut milk variety to reduce the overall fat content and calorie count of this recipe. To suit a vegetarian diet, simply use your favorite plant-based chicken alternative in place of chicken breast and swap out the chicken broth for a vegetable broth. If you’d like to skip the fish sauce, many grocery stores sell vegetarian alternatives that are mushroom or seaweed-based. I’ve also used coconut aminos instead of fish sauce in the past, and while it wasn’t the same flavor, it worked beautifully.
Ingredient Highlight: Kaffir Lime Leaves
One of the things that makes tom kha gai so delicious is the inclusion of kaffir lime leaves. These leaves have a remarkable aromatic flavor that’s both punchy and floral, and when you bruise them, they release a gorgeous essence that imparts a unique flavor to this dish. They help give the broth its citrusy notes that complement the rich coconut milk so well. Kaffir lime leaves are a staple ingredient in Thai cooking, and they really bring this dish to the next level. If you’re unable to find fresh leaves, don’t fret: dried kaffir lime leaves can still do the trick. If you’re unable to find any kind of kaffir lime leaves, the zest of a conventional lime will work in a pinch.
How do I store leftovers?
Allow the tom kha gai to cool completely before storing it in an airtight container in the fridge for up to 3 days. Alternatively, you can store it in a freezer-safe container in the freezer for up to 3 months.
Serving Suggestions
Tom kha gai is excellent on its own, but if you’re looking to build a fuller meal around it, there are a few things I can recommend. First off, you can’t go wrong with a side of jasmine rice, or this fabulous Instant-Pot Coconut Rice. I’d suggest this Thai Mango-Avocado Salad With Grilled Sweet Potatoes or this Thai Cucumber Salad to add even more color to the spread. As far as appetizers are concerned, these Thai Lettuce Wraps are always a crowd-pleaser. For the perfect beverage, I recommend this fabulous Limeade.
Ingredients
- 4 cups chicken broth
- 2 inches fresh ginger sliced
- 2 stalks lemongrass bottom part only, bruised and cut into 2-inch pieces
- 3 kaffir lime leaves or zest of 1 lime
- 1 pound boneless, skinless chicken breast cut into bite-sized pieces
- 2 1/4 cups mushrooms sliced
- 1 small onion thinly sliced
- 1-2 Thai chilies or 1 jalapeño pepper sliced (optional)
- 1 can full-fat coconut milk 13.5 ounces
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- Fresh cilantro leaves for garnish
Instructions
- In a large pot, combine the chicken broth, sliced ginger, lemongrass pieces, and kaffir lime leaves (or lime zest). Bring to a boil over medium heat.
- Add the chicken pieces, sliced mushrooms, onion, and Thai chilies to the pot. Reduce heat and simmer for 5-10 minutes, until the chicken is cooked through.
- Stir in the coconut milk and simmer for another 5 minutes. Do not let the soup boil.
- Stir in the fish sauce and lime juice. Taste the soup and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh cilantro leaves.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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