Tom Kha Gai Soup
About the recipe
This Tom Kha Gai Soup is creamy, fragrant and packed with comforting Thai inspired flavours. Rich coconut milk, tender chicken and mushrooms come together with tangy lime, savoury fish sauce, aromatic lemongrass and a gentle kick of fresh red chilli. A finishing drizzle of chilli oil adds extra warmth and makes every bowl even more inviting. This homemade version is designed with accessible supermarket ingredients, making it easy to enjoy the flavours of Thai coconut chicken soup at home. Fresh ginger and lime zest provide a bright, aromatic touch, while basil adds freshness that beautifully complements the creamy coconut broth. Ready in just 30 minutes, this easy Tom Kha Gai Soup is perfect for a cosy lunch or weeknight dinner when you want something warming without feeling too heavy. Serve it on its own for a comforting bowl of soup or pair it with jasmine rice for a more filling meal.
Tom Kha Gai Soup
Ingredients
For the soup:
- 400 g Thinly sliced boneless chicken breast or chicken thighs
- 400 ml Full-fat coconut milk
- 500 ml Chicken stock
- 200 g Fresh sliced champignon mushrooms
- 2 Lemongrass stalks (bruised and cut into shorter pieces)
- 5–6 Thin slices of fresh ginger
- 1–2 Fresh sliced red chillies (to taste)
- 2–3 tbsp Fish sauce (to taste)
- 2–3 tbsp Freshly squeezed lime juice
- ½ tsp Finely grated lime zest
- 1 tsp sugar (optional)
- 4–6 Fresh basil leaves
For serving:
- Chilli oil (for drizzling)
- Extra fresh basil or coriander (optional)
- Lime wedges (optional)
For the chicken stock (Choose one option):
- Option 1: 500 ml ready-made chicken stock.
- Option 2: 500 ml water and chicken bouillon, using the amount recommended on the package to make 500 ml of stock. For many standard bouillon cubes, this is approximately 1 cube, but check the package instructions.
Instructions
- Thinly slice the chicken so the pieces cook quickly and evenly. Slice the mushrooms, ginger and red chillies. Next, bruise the lemongrass using the back of a knife to release its aroma, then cut it into shorter pieces.
- Pour the chicken stock into a saucepan and bring it to a gentle simmer. Add the lemongrass and ginger, then simmer for 5 to 8 minutes. This gives the aromatics time to infuse the broth.
- Next, pour in the coconut milk and stir gently until combined. Bring the broth back to a gentle simmer over medium low heat. Avoid letting it boil vigorously.
- Once the broth is gently simmering, add the sliced chicken, mushrooms and fresh red chillies. Simmer for approximately 8 to 12 minutes, depending on the thickness of the chicken pieces.The chicken should be completely cooked through and reach an internal temperature of 74°C.
- Next, stir in the fish sauce and lime zest. Add the optional sugar if you prefer a slightly more rounded flavour.Taste before adding any additional seasoning. If the soup needs more savoury depth, add a little more fish sauce. Remember that chicken stock or bouillon can already contain plenty of salt.
- Once the chicken is cooked, turn off the heat. Stir in the freshly squeezed lime juice, then tear the basil leaves and add them to the soup. Adding these ingredients at the end helps preserve their fresh flavour and aroma.Remove the larger pieces of lemongrass and ginger before serving, if preferred.
- Finally, ladle the hot Tom Kha Gai Soup into bowls and drizzle chilli oil over the surface. Finish with extra basil or coriander and serve with lime wedges if desired.Serve immediately while warm and fragrant.
Tips & Tricks
Use full fat coconut milk: Full fat coconut milk gives Tom Kha Gai Soup its rich, creamy texture and helps balance the tanginess of the fresh lime.
Give the aromatics time to infuse: Let the lemongrass and ginger gently simmer in the stock before adding the remaining ingredients. This gives the broth a deeper, more fragrant flavour.
Keep the soup at a gentle simmer: Avoid boiling the coconut broth vigorously. Gentle heat helps keep the broth smooth while also preventing the chicken from becoming tough.
Add the lime juice at the end: Stir in the fresh lime juice after turning off the heat. This helps preserve its bright, fresh flavour.
Season gradually: Both fish sauce and chicken stock can add plenty of saltiness. Taste the soup as you season it and only add extra salt if it genuinely needs it.
Use chicken stock or bouillon: Ready made chicken stock is convenient, but chicken bouillon also works well. Simply prepare it with hot water according to the package directions. Since bouillon can be salty, use less fish sauce initially and adjust it after tasting.
Use ginger if you cannot find galangal: Galangal is traditionally used in Tom Kha Gai and has its own distinctive citrusy, peppery flavour. However, fresh ginger is a convenient supermarket alternative for this adapted version.
Use lime zest if makrut lime leaves are unavailable: Makrut lime leaves provide a distinctive citrus fragrance in traditional versions. If you cannot find them, a little fresh lime zest can add brightness and citrus aroma, although the flavour will not be exactly the same.
Choose your favourite mushrooms: Regular champignon mushrooms are an easy and accessible option. However, shiitake, shimeji or straw mushrooms can also be used depending on what you can find.
Choose chicken breast or thighs: Boneless chicken thighs stay particularly juicy and tender, while chicken breast is a great option if you prefer leaner meat. Whichever you choose, slice the chicken evenly so it cooks at the same rate.
Use Thai basil when available: Thai basil is a great choice if you can find it. However, regular sweet basil also works well in this accessible version and still adds a lovely fresh aroma.
Add fresh herbs just before serving: Basil and coriander are best added at the end so they retain more of their fresh flavour, colour and fragrance.
FAQs
Is this an authentic Tom Kha Gai Soup recipe?
This recipe is a Thai inspired adaptation of Tom Kha Gai rather than a strictly traditional version. Traditional recipes commonly use ingredients such as galangal and makrut lime leaves. This version uses accessible alternatives such as fresh ginger and lime zest so it can be made more easily with supermarket ingredients.
Is Tom Kha Gai Soup very spicy?
It does not have to be. Start with one fresh red chilli for a gentler level of heat and increase it according to your preference. Chilli oil can also be added individually when serving.
Do I need to cook the chicken before adding it?
No. Thinly sliced raw chicken can cook directly in the simmering coconut broth. Make sure it is fully cooked before serving and reaches an internal temperature of 74°C.
How should I store leftover Tom Kha Gai Soup?
Allow the soup to cool, then transfer it to an airtight container and refrigerate. Enjoy within 3 days and reheat gently until thoroughly hot. Avoid aggressively boiling the soup when reheating.
When should I add the basil?
Add the basil after removing the soup from the heat or immediately before serving. This helps preserve its colour and fresh aroma.
